Dario Arcolin

On this evening organized by Bulgari for its 120 best customers I worked ensuring a high standard of service.

Rosita is an extremely dynamic restaurant hosting every evening several hundred customers, even reaching to welcome in the weekend 700/800 guests evenings.
In addition to several proposals for dinner, Rosita also offers drinks and snacks to continue the evening until late.
Working at Rosita was great for the professional growth, allowing me to develop a more sharp, efficient and precise work style while still maintaining a good standard of service. The presence of a young and diverse staff in age, character and work skills was great both to grow and strengthen my communication skills.

• Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
• Trained staff members on use of POS system.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.

At Cortile dei Sapori di Francesco I met a refined environment where attention to detail and customer service are in the first place.
During the service, the number of guests was limited to 70 in order to guarantee a high standard for the customer.

• Maintained a clean and organized dining environment, ensuring a positive experience for guests.
• Collaborated with kitchen staff to ensure timely delivery of orders, resulting in smooth restaurant operations.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Handled customer complaints professionally, implementing solutions that maintained strong relationships with patrons.
• Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.
• Delivered food to table using serving trays and refilled water glasses with pitchers.

• Assisted in menu development, contributing to unique and creative dishes that attracted new clientele.
• Contributed to a positive work culture by consistently demonstrating teamwork attitude and commitment to high-quality service..
• Promoted upselling strategies among waitstaff, increasing overall revenue without compromising the guest experience.
• Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Contributed to environmental conservation efforts by participating in underwater cleanups and promoting sustainable diving practices.
• Delivered pre-dive briefings, ensuring divers were well-informed on safety protocols and expectations for each dive session.
• Remained calm and focused, even during stressful or intense diving situations.
• Checked all personal diving equipment to identify and correct functional concerns prior to scheduled dives.

• Maintained and checked diving equipment for functionality and safety.
• Boosted customer satisfaction ratings by promptly addressing concerns or issue, related to coursework or dives while maintaining a professional demeanor.
• Contributed to the growth of the dive center's clientele by delivering fine customer service and cultivating positive relationships with guests.
  
• Collaborated effectively with dive shop staff to deal with equipment rentals, tank refills, and gear maintenance tasks.
  
• Mentored junior scuba instructors, learning best practices and troubleshooting techniques for common challenges in teaching.
  
• Met needs of different dive master by helping them in the different stages of their work.
  
• I obtained the PSS open water diver certificate.