Mihai Nigel

• Planned staffing levels based on evolving service demands.
• Interviewed, hired, and trained staff on best bar practices, maintaining highly efficient service teams.
• Protected brand image by delivering exceptional bar presentation and maintenance.
• Monitored and maintained stock levels for maximized efficiency and minimized waste.
• Identified and addressed underperformance and non-compliance.
• Organized special events and functions and corporate lunches.
• Developed menus with strict cost controls to maximize restaurant profits.
• Prepared rotas to achieve stable coverage while minimizing payroll costs.

⦁ Oversee the day to day running of the restaurant
⦁ Conduct trials and interviews of perspective employees
⦁ Complete nightly cash-outs and full close downs of the restaurant
⦁ Ensure a high level of professionalism is displayed throughout, from staff to the presentation

• Offered instruction, coaching and motivation for enhanced team morale.
• Managed daily planning of workplace operations, clearly communicating targets to staff for smooth, efficient task delivery.

• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice.
• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.

• Maintained bar stocks, replenishing daily as necessary.
• Maintained exceptional customer service at peak times through strategic management of priorities and responsibilities.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
• Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.