Federica Arlotti

• Improved knowledge about 5 star hotels operations and dynamics.
• Answered customer questions about hours, seating and menu information.
• Took reservations by phone and TheFork, answered customer questions and informed of accurate wait times.
• Supervised server balance and monitored table turnover to accurately seat customers, calculate accurate wait times.
• Assigned patrons to tables suitable for needs and restaurant section rotation.
• Cultivated positive guest relations by managing information and orchestrating speedy seating.

• Assured that guest satisfaction is met throughout meal experience by providing efficient
• Delivered correct food items to tables according to order documentation.
• Worked well in diverse team settings by partnering with others to complete tasks.
• Assisted servers with table settings and beverage refills to support high-volume shifts (over 100 customers per day).
• Organized and replenished supplies at food stations to optimize team performance.

Boca West CC is the #1 residential Country Club in the USA and is a member of Platinum Country Clubs.

I have gained experience in different positions: Waitress, Hostess, Receptionist

• Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Documented reservations, alerted servers and managers of large groups and prepared seating.

Worked different positions: Lead Hostess, Waitress, Food Runner

• Worked with POS system to place orders, manage bills and handle complimentary items.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Checked identification for minimum age for sale of alcoholic beverages.
• Noted special patron requests and followed up with kitchen to confirm delivery.
• Documented reservations, alerted servers and managers of large groups and prepared seating (managed over 400 customers per shift).
• Assigned patrons to tables suitable for needs and restaurant section rotation.
• Maintained speed of service for food orders while minimizing errors and complaints.