DENIS HAZIZAJ

I managed lunch and dinner services, leading and motivating staff to deliver exceptional hospitality to high-profile clientele. I ensured smooth operations, maintained clear management communication, and contributed to earning the prestigious 2 Hat recognition from the Australian Good Food Guide.

I ran daily buffet and à la carte services in a 5-star restaurant, ensuring high-quality standards and guest satisfaction. I supported events, functions, and room service, maintaining seamless operations with flexibility to meet changing service demands.

I was specialized in crafting classic and signature cocktails using seasonal, local ingredients. Responsible for opening, closing, and maintaining cleanliness of the cocktail station to ensure operational standards and compliance.

Efficiently managed a section of up to 30 guests at Brasserie 1930, delivering personalized, detail-oriented service. Demonstrated strong organizational skills and adaptability in a fast-paced environment.

Oversaw daily operations and led a team of 15–18 staff. Maintained strong supplier relationships to secure competitive pricing and consistent quality.

Managed bartending operations and supplier contracts while overseeing a team of 10. Controlled inventory and developed a high-volume beverage menu with strict quality standards.

Prepared cocktails and provided personalized service. Created unique ingredients through infusions and distillations. Helped establish Artisan Café’s handcrafted cocktail reputation.

Served as bartender for Da Vittorio, a three Michelin-starred restaurant, delivering exceptional service across all functions and exclusive events.

Monitored commercial area performance and developed effective marketing strategies to acquire and retain customers.