FERNANDA BISMARA
Tweed Heads,NSW
Summary
Experienced Venue Manager skilled in minimizing risk through implementation of safety policies. Bilingual self-starter with expertise in public relations, team oversight and facility management.
Overview
11
11
years of professional experience
Work History
Venue Manager
Middle Pub
04.2023 - 07.2023
- Inspected facility daily for overall cleanliness and to check supply quantities for reordering and restocking.
- Supervised events from start to finish using effective crowd control methods.
- Maximized cost-effectiveness by complying with budget, labor and revenue benchmarks.
- Implemented and enforced safety policies and procedures to manage risks and prevent accidents and mishaps.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Assisted in recruiting, hiring and training of team members.
- Trained new employees on proper protocols and customer service standards.
- Watched for evidence of internal cooperation in fraudulent activities, inspecting gaming equipment and employee comportment for irregularities.
Venue Manager
Ivory Waterside Tavern
02.2022 - 02.2023
- Coordinate daily Front of the House and Back of the House restaurant operations
- Planning menus in consultation with Chefs
- Organizing daily specials, seasonal promotion, planning private and corporate functions and catering services
- Control operational costs and identify measures to cut waste
- Ensuring sanitary practices for food handling, cleanliness and maintenance of food service and dining areas and complying with OH&S regulations
- Monitoring quality of services delivered and food quality served at all time through conferring customer’s satisfaction with meals
- Dealing and resolving customer complaints
- Recommend ways to reach a broader audience (e.g
- Discounts and social media ads)
- Organizing the daily and weekly rosters
- Conducting training programs and performance appraisals
- Appraise staff performance and provide feedback to improve productivity
- Implement policies and protocols that will maintain future restaurant operations
- Supporting for recruiting, training & supervising staff to ensure complying with the company
- Controlling stocks include purchasing order and keeping the purchasing/payment record
- Making improvements to the running of the business and developing the restaurant.
Restaurant Manager
Fishheads – Byron Bay
08.2019 - 12.2022
- Coordinate daily Front of the House and Back of the House restaurant operations
- Planning menus in consultation with Chefs
- Organizing daily specials, seasonal promotion, planning private and corporate functions and catering services
- Control operational costs and identify measures to cut waste
- Ensuring sanitary practices for food handling, cleanliness and maintenance of food service and dining areas and complying with OH&S regulations
- Ensuring COVID 19 restrictions and safety plan are complying with government request
- Monitoring quality of services delivered and food quality served at all time through conferring customer’s satisfaction with meals
- Dealing and resolving customer complaints
- Recommend ways to reach a broader audience (e.g
- Discounts and social media ads)
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Working closely with the Director to set up the sales forecast and reviewing and monitoring expenditures according to budget limitations
- Organizing the daily and weekly rosters
- Conducting training programs and performance appraisals
- Appraise staff performance and provide feedback to improve productivity
- Implement policies and protocols that will maintain future restaurant operations
- Supporting for recruiting, training & supervising staff to ensure complying with the company
- Controlling stocks include purchasing order and keeping the purchasing/payment record
- Making improvements to the running of the business and developing the restaurant.
Restaurant Manager
Osteria
09.2018 - 07.2019
- Coordinate daily Front of the House and Back of the House restaurant operations
- Organizing daily specials, seasonal promotion, planning private and corporate functions and catering services
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g
- Discounts and social media ads)
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Working closely with the chef to plan menus and special dishes
- Monitoring quality of services delivered and food quality served at all time through conferring customer’s satisfaction with meals
- Ensuring sanitary practices for food handling, cleanliness and maintenance of food service and dining areas and complying with OH&S regulations
- Dealing and resolving customer complaints
- Working closely with the Venue Manager to set up the sales forecast and reviewing and monitoring expenditures according to budget limitations
- Organizing the daily and weekly rosters
- Conducting Performance Appraisals
- Appraise staff performance and provide feedback to improve productivity
- Implement policies and protocols that will maintain future restaurant operations
- Supporting for recruiting, training & supervising staff to ensure complying with the company
- Controlling stocks include purchasing order and keeping the purchasing/payment record
- Making improvements to the running of the business and developing the restaurant.
Cafe Manager
Bogey Hole Café
09.2015 - 08.2016
- Control and manage cafe operations and coordinate staff
- Monitoring quality of services delivered, food and coffee quality served at all time
- Dealing and resolving customer complaints
- Working closely with the chef to plan menus and special dishes of the month
- Supporting barista during rush hour, setting grinders, cold brew, opening and closing coffee machine
- Maintain high standard quality hygiene, health and safety
- Organizing the daily and weekly rosters
- Supporting for recruiting, training & supervising staff.
Waitress
Hurricanes Bar & Grill
02.2014 - 05.2016
- Answered questions about menu selections and made recommendations when requested
- Thrived within high-volume environments, serving up to 500 guests per shift
- Collected payments from customers and completed money transaction
- Stocked service areas with supplies such as silverware and condiments
- Provided fast and courteous service
- Skillfully anticipated and addressed guest service needs
Restaurant Supervisor
Australian 18 Footers League Club
02.2012 - 09.2013
- Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control
- Specialized in training and motivating new staff regarding their work and responsibilities
- Assisted the customers in answering their queries regarding food quality and service
- Supporting barista, open and closing coffee machine
- Collected payments from customers and completed money transaction
- Stocked service areas with supplies such as silverware and condiments
Education
Hospitality Supervisors and Train to Trainer Course -
Eldred Hospitality
Melbourne, VIC2019
Advanced Diploma - Hospitality And Tourism Management
Claredon Business College
Sydney, NSW2017
Certificate IV in Business -
City Institute
Sydney, NSW2015
Diploma of Interior Design -
Universidade De Sorocaba
Sorocaba, Sao Paulo2010
Skills
- Customer service
- Strategic planning
- Inventory control
- Quality assurance
- Manage Operations
- Employee Performance Evaluations
- Business Leadership
- Policy Development and Enforcement
- Process optimization
Timeline
Venue Manager
Middle Pub
04.2023 - 07.2023
Venue Manager
Ivory Waterside Tavern
02.2022 - 02.2023
Restaurant Manager
Fishheads – Byron Bay
08.2019 - 12.2022
Restaurant Manager
Osteria
09.2018 - 07.2019
Cafe Manager
Bogey Hole Café
09.2015 - 08.2016
Waitress
Hurricanes Bar & Grill
02.2014 - 05.2016
Restaurant Supervisor
Australian 18 Footers League Club
02.2012 - 09.2013
Hospitality Supervisors and Train to Trainer Course -
Eldred Hospitality
Advanced Diploma - Hospitality And Tourism Management
Claredon Business College
Certificate IV in Business -
City Institute
Diploma of Interior Design -
Universidade De Sorocaba
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