Salvatore Bonura

Supported leadership in acclaimed wood-fired dining concept.

• Assisted in managing high-pressure services with over 450 covers to ensure precision in small-plate sharing concepts.
• Contributed to cultivating a wine-focused culture among staff by connecting passion for old and new world wines with premium food offerings.
• Aided in recruitment cycles and strategies for staff retention in front-of-house team.
• Managed staff scheduling and shift rotations for effective staff onboarding and recruitment.
• Delivered superior customer service by resolving complaints, enforcing safety standards, and mentoring teams in high-touch service techniques.
• Collaborated with culinary team to plan and execute both à la carte and private dining room (PDR) menus.
• Partnered with wine suppliers and directors to curate and optimise wine list for profitability and pairing.

• Assisted with venue operations in busy settings.
• Supported smooth transitions between dining and event services to improve guest satisfaction.
• Coordinated team activities to uphold hospitality standards under pressure.Assistant Venue Manager
• Total Operations: Support the General Manager in overseeing a 450+ capacity live music space and 70-cover mezzanine restaurant.
• Post-Pandemic Recovery: Led the team through the reopening phase, implementing new safety protocols while restoring service standards to pre-pandemic excellence.
• Supplier Relations: Collaborate with wine suppliers and directors to curate a high-margin, high-quality wine list tailored to both diners and event crowds.
• Event Synergy: Coordinate with promoters and production teams to ensure seamless transitions between soundchecks, dinner service, and live performances.

• It was during my tenure at the Cat & Mutton—specifically within the intimate, craft-led environment of Pearl’s Cocktail Lounge—that my professional interest in mixology and gastronomy became a profound passion. Transitioning from high-volume service to the precision of bespoke cocktails and curated small plates ignited a deep commitment to the 'art of the serve' and a lifelong dedication to premium beverage programmes.