Dario Arcolin

Lontara, part of the Prendiville Group, is an elegant restaurant located on Rottnest Island, offering contemporary cuisine with refined dishes inspired by Southeast Asian culinary traditions.

During this experience, I quickly adapted to new work dynamics and refined my skills in the elegant environment of Restaurant C. Working as a section waiter, I embraced Australian work standards and gained a deeper understanding of a new way of working, which helped me grow professionally.

• Provided excellent service during high volume shifts, maintaining professionalism and composure under pressure.
• Contributed to a positive team environment by collaborating effectively with colleagues and assisting workloads.
• Recognized for consistently receiving positive customer feedback, leading to increased repeat and referred bookings.
• Maintained a clean and organized dining area for guest comfort.
• Made personalized recommendations to meet customers or busy shifts.
• Shared insights and knowledge of menu items to help customers make informed choices.

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.

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.

• 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.

At Taverna degli Artisti, I served as Assistant Venue Manager, stepping in for the owner and quickly overseeing daily operations. I focused on maintaining harmony between the dining area, kitchen, and washing station to ensure smooth operations and a positive customer experience. My role allowed me to refine my guest management and hospitality skills, from arrival to departure, and I gained experience coordinating events such as corporate dinners and weddings. I also managed logistics, including the wine list, cellar, and inventory. This experience was crucial in shaping my professional growth.

• Assisted in menu development, contributing to unique and creative dishes that attracted new clientele.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.

This passion, which later turned into seasonal work, allowed me to further develop transferable skills such as adaptability and the confidence needed to feel at ease making quick decisions under pressure and handling situations that are not by the book.

I began my hospitality career in 2018 at "Il Brusignone", an agriturismo in Besana in Brianza. I then gained experience with italian franchising "Pane e Trita", working at various locations and contributing to the opening of a new venue in Tavernerio. Later, I worked at more refined establishments, including the restaurant "Perché Sì" in Besana as well as the tea room and pastry shop "San Marco" in Villasanta.