Optimised customer experience, serving each guest with sincere, positive and enthusiastic attitude. • Upsold, cross-sold and recommended additional items to customers to grow restaurant sales. • Completed daily opening and closing checklists to maintain standards and ready dining rooms for service. • Delivered friendly and fast service to process high-volume food and drink orders at peak times. • Demonstrated full knowledge of all menu items, contents and preparation methods to provide suggestions based on customer preference. • Processed cash, credit card and voucher payments using POS terminals. • Maintained adequate inventory of wine selections to ensure customer satisfaction. • Engaged with guests to determine taste preference and budget prior to taking wine orders. • Selected food and wine pairings for customers, providing individual recommendations based on preferences. • Curated a broad wine list, adapting with menu changes to maintain innovative offerings. • Decanted wines utilising exceptional attention to detail to reduce errors. • Educated restaurant staff on wine list offerings to enhance customers' dining experience.

Greeted guests warmly upon arrival and escorted them to their tables, providing menus and suggesting daily specials. • Demonstrated excellent knowledge of the menu, including ingredients and preparation methods, to assist guests with their selections. • Effectively communicated with kitchen staff to ensure timely and accurate preparation of orders, accommodating special requests and dietary restrictions. • Managed a high volume of orders during peak hours, maintaining composure and efficiency to deliver prompt service. • Collaborated with team members to set up and break down dining areas, ensuring cleanliness and organization at all times. • Handled cash and credit card transactions accurately, processing payments and providing receipts to guests. • Oversee the inventory management process, including ordering, receiving, storing, and issuing stock items to ensure adequate supply levels while minimizing waste. • Develop and implement inventory control procedures to streamline operations and optimize inventory turnover rate. • Conduct regular stock inspections and audits to maintain accuracy and identify discrepancies or obsolete items.

• Economics • Hotel Operations • Innovation and Business Organisation • Nutrition and Food Hygiene • General Accounting • Food and Beverage Management • Events Management • Hotel Service and Production Techniques I • Hotel Service and Production Technique