Fausta Lombardi

I worked for this company for several years: 2014-2015-2022.

Focusing on the restaurant, my duties consist in recruiting and managing all the employees,

overseeing operations, handling customer complaints, and generating financial reports.

Also as an industry expert following people in goals setting and plan the best strategy to achieve

them.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
• Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Motivated staff to perform at peak efficiency and quality.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Developed unique events and special promotions to drive sales.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Carefully interviewed, selected, trained, and supervised staff.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• Opened and managed own hospitality business, including hotel, restaurant and bar operations.

In May of 2016 I started my first experience in Australia. And in August of the same year I moved

into a farm to work my 88 days to be able to secure my second working holiday visa.

In both the farms I was in charge for the housekeeping but also helping to carry out day-to-day tasks and long-term projects on farms. Adept in the use of farm equipment machinery and

irrigation processes. Committed to being a positive, flexible, and adaptable team member.

At the end of my working holiday visa I went back to Italy and after a while I opened my own business.

• At the end of Summer 2013 there was a change of Business Owner, but my role was indeed confirmed by the new Management always at Giardino Eden. I worked for this company from April to October 2014 and from April to October 2015.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
• Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
• Managed staff schedules and maintained adequate coverage for all shifts.

This was my first year as a Restaurant Manager, still at Giardino Eden.

As a Restaurant Manager, I’m responsible for managing employees and for planning, marketing,

coordinating and administering all the services such as restaurant, pool bar and accommodation facilities. I’m also responsible for making sure that all areas run smoothly and work together successfully.

• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Resolved customer complaints while prioritizing customer satisfaction and loyalty.
• Took ownership of customer issues and followed problems through to resolution.
• Assumed ownership over team productivity and managed work flow to meet or exceed quality service goals.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.

• From April to October 2011 and from April to October 2012.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
• Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
• Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.

I also was being train by the owner to step up as Restaurant manager.

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• I started my career in hospitality having my first experience as a front desk receptionist at Giardino Eden.
• Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
• Maintained organized and clean front office area to create professional and welcoming environment for visitors and employees.
• Scheduled, coordinated and confirmed appointments and meetings.