Vasileios Prapas

• Identify individual skills deficits within team that require additional support and create training plans providing updates as required
• Ensure correct close-down of all spaces
• Lead key people pre-service and post service
• Confirm that FOH maintain clean and organized work environment
• Proactively resolve customer issues and complaints between departments
• Manage high-volume shifts with over 120 covers and various large group reservations

• Worked diligently to establish and cultivate newly emerged restaurant´s identity
• Ensured seamless daily operations, while completing variety of administrative tasks
• Helmed staff trainings making sure that staff were knowledgeable, precise and sales-minded
• Shared shift reports that were factual, accurate and solution-oriented
• Embraced ambassadorial element of role, providing warm hospitality and immaculate service towards all guests
• Contributed to 20% half-yearly increase in sales

Upon the closure of Ace Hotel, Bistrotheque, a sibling restaurant. invited me to join their team.

• Developed in-depth knowledge of food and beverage menu, being able to give detailed descriptions while making appropriate recommendations
• Represented highest standard of excellence in performance and conduct, building rapport with audience and purposeful relationships with colleagues.
• Assisted with onboarding, nourishment and training of new starters.
• Worked eagerly to maintain scores over 95% on review platforms while integrating feedback into our betterment process.
• Applied comprehensive knowledge of house and classic cocktails, spirits and wines to increase daily beverage sales.

• Communicated clearly, professionally and concisely whilst actively listening to others
• Spearheaded motley team of 15 people through challenging shifts, leading them to achieve collectively held goals and objectives.
• Worked closely with management team to run the business efficiently and drive it forward
• Worked as integral part of team and were confident as to when and where to seek assistance and clarity from senior members.
• Made good decisions based on a mixture of analysis, logical reflection, experience and judgement while effectively assessing risks.
  

• Grew fond of learning about culinary arts, worked closely with kitchen, avidly asking questions about dishes, allergens, cooking methods and origins which I would casually relate to guests
• Honed my ability to maintain my composure in high-volume environment, with average of150 covers per shift, demonstrating tenacity and seeing all tasks through to completion
• Communicated relevant information regularly, efficiently and concisely to other members of team, following instructions while assuming leadership when necessary
• Developed thorough knowledge of cocktails list, researching classics, while attending various spirit tastings and trainings

• Delivered exceptional coffee and hot beverage service with average of 300 people per day
• Created safe and hygienic working environment including regular cleaning and descaling of coffee machines.
• Provided speedy, precise and courteous customer service.
• Complied with standards for merchandising, stocking and storing products.