MARGOUT BUCCERI
Burwood,NSW
Summary
I'm an Italian who moved to Australia in 2015 and started working in the hospitality industry. Being Italian, I have a strong appreciation for good food, wine, and hospitality, which has been a driving force behind my decision to pursue a career in this industry.
At 29 years old, I consider myself to be in the prime of my life, and I have a strong desire to learn, grow, and succeed in my career. Moving to a new country and starting a new job in hospitality was definitely a challenge, but it also required me to be adaptable, flexible, and open-minded, all of which are valuable skills in the hospitality industry.
My experience of living in two different cultures has given me a unique perspective on customer service and the importance of creating a welcoming and inclusive environment for all customers. I'm sensitive to cultural differences and strive to tailor my approach to meet the needs of a diverse range of customers.
Overall, I believe that my Italian heritage, age, and experience of working in hospitality in Australia all contribute to a valuable set of skills and experience that can help me excel in the industry. With passion, work ethic, and adaptability, I'm confident that I have the potential to achieve great things in hospitality career.
Overview
8
8
years of professional experience
Work History
GRAPPA RISTORANTE E BAR
CHARLIE COLOSI
03.2021 - Current
- Led and motivated a team of restaurant staff, including servers, chefs, and support staff, to deliver exceptional service and maintain a positive work environment.
- Ensured an exceptional dining experience for patrons by providing top-notch customer service, resolving issues promptly, and addressing any concerns or special requests.
- Managed day-to-day restaurant operations, including staff scheduling, shift coordination, and ensuring compliance with safety and sanitation standards.
- Oversaw financial aspects of the restaurant, including budgeting, cost control, and monitoring expenses to optimize profitability.
- Collaborated with the culinary team to create and update menus, set pricing, and introduced new dishes to meet customer preferences and market trends.
- Conducted training and onboarding for new staff members, ensuring they were well-versed in restaurant procedures and customer service standards.
- Maintained high standards of food quality, presentation, and service, ensuring guest satisfaction and loyalty.
- Ensured compliance with local health and safety regulations, food safety guidelines, and all relevant licensing requirements.
- Addressed customer complaints and operational challenges with quick and effective solutions, consistently upholding the restaurant's reputation.
OLIVETO RESTAURANT
CHARLIE COLOSI
08.2019 - 03.2021
- Ensuring exceptional customer service and addressing inquiries and concerns promptly.
- Managing day-to-day operations, staff scheduling, and safety standards compliance.
- Optimizing finances through cost control and budget management.
- Maintaining strong supplier relationships for efficient inventory management.
- Collaborating with the culinary team on menu development and pricing strategies.
- Implementing staff training programs and overseeing onboarding.
- Participating in marketing efforts and organizing promotions.
- Upholding high-quality standards in food and service.
- Ensuring regulatory compliance and a safe dining environment.
- Preparing financial reports and offering strategic recommendations.
- Swiftly resolving customer concerns and operational challenges.
- Managed a team of 15 employees and oversaw all restaurant operations.
- Conducted staff training programs to improve customer service and increase staff productivity.
MAMA ROSY'S
OZLEM PINAR
11.2016 - 02.2019
- Learned and adapted quickly to new technology and software applications.
- Strengthened communication skills through regular interactions with others.
- Resolved problems, improved operations and provided exceptional service.
- Passionate about learning and committed to continual improvement.
- Managed daily restaurant operations, including staff scheduling, inventory management, and budgeting.
- Developed and executed marketing strategies to increase restaurant visibility and attract new customers.
- Conducted staff training programs to improve customer service and increase staff productivity.
- Collaborated with Executive Chef to create innovative menu items that met customer preferences and expectations.
- Monitored restaurant expenses and achieved profitability targets.
Via Napoli Pizzeria
LUIGI
07.2015 - 02.2016
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Proficiently handled various roles including cashier, order-taking, order delivery, and more.
- Upheld compliance standards and bar terminology.
- Utilized sales and upselling techniques.
Education
No Degree -
VIRGILIO MARONE
PALERMO, SICILY, ITALY2010
Skills
- Strong leadership and communication skills
- Menu development
- Staff training and development
- Budgeting and inventory management
- Customer service excellence
- Marketing and sales strategies
- Health and safety regulations
- Wine Knowledge
- Sales and Upselling Techniques
- Accurate Money Handling
- Order Taking and Delivery
ENGLISH, ITALIAN
I'M ADVANCED IN ENGLISH AND ITALIAN LANGUAGES
Languages
Italian
Native or Bilingual
English
Full Professional
Timeline
GRAPPA RISTORANTE E BAR
CHARLIE COLOSI
03.2021 - Current
OLIVETO RESTAURANT
CHARLIE COLOSI
08.2019 - 03.2021
MAMA ROSY'S
OZLEM PINAR
11.2016 - 02.2019
Via Napoli Pizzeria
LUIGI
07.2015 - 02.2016
No Degree -
VIRGILIO MARONE