Enrico Margiotta

From 2019 until 02/2024 I was catering headwaiter in three michelin stars restaurant Da Vittorio, close to Bergamo (IT).

This experience made me able to work in team and coordinate staff, manage the orders of the goods and handle it in the correct way.

Besides, I know how to treat the customer from the time of booking a table to the time of payment.

In 2022 I worked for two months in The Cliff restaurant located in the 5-star PortoPiccolo village in Trieste Italy. I carried out the lunch and dinner services.
My duties were to seat guests, take orders, serve drinks, food and settle bills.

This was my first experience during the school in the weekend. I worked in the room, taking order, cleaning and sit customer. Sometimes I was in the front desk preparing hot and iced drinks.

During that summer I worked for Da Mimmo SRL, starting as a food runner, then changing into commie de rang and ending my experience as a chef de rang. My main tasks were to serve dishes and drinks to customers, cleaned tables, accommodate customers, take orders and sometimes collect bills.

In the summer of 2017 I worked at Relais San Lorenzo, a 5 star hotel in Bergamo (IT), where I performed breakfast and dinner services. In the morning I refilled the breakfast buffet and helped customers to serve themselves from it, also handed them drinks and hot dishes from the kitchen. At the end I cleaned and rearranged the room and the desk for lunch service. In the evening my task was helper waiter. At the end of the service I prepared the breakfast setup.