Francesco Pio Arcella

From June to October I worked as a bartender at the beach bar of the Splendido Bay Luxury resort of the Favalli Group. In both places I :

- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.

- Managed the warehouse in order and cleanly, updating the inventory with loading/unloading goods.

- Established excellent relationships with customers to have a better upselling and drink recommendations.

- Trained new bartenders on drink recipes, mixing techniques, and customer service skills to enhance overall performance.

- Made some signature cocktails based on liquors / spirits already in stock.

- Monitored, with bar manager, drink-costs to have a better return on products.

- Helped waiters in their busy moments.

"Le Camerelle" is a restaurant located in the most popular street of Capri , called Via Camerelle.

- Established rapport with customers through personalized service that consistently exceeded expectations resulting in repeat business and great selling

- Enhanced guest experience with particular attention to detail in bar setup, presentation, and drink preparation.

- Established rapport with liquor / spirits companies to buy quality products and to receive bonuses on sales.

- I was the unique bartender in the restaurant, so I managed my shifts to always have better drink service both the lunch and dinner shifts.

- Served welcome Champagne to customers waiting their seats.

- Managed the storage with loading and unloading gods neatly and cleanly.

- In low drink volume , Helped Chef de Rangs and their Commis to carry out their tasks to have a fast and great service.

- Prepared drink order, but often I self took the order at tables before.

- Made a cocktail menu based on a storage of liqueurs/distillates already present in the warehouse.

- Decided the prices of the cocktails based on an accurate calculation of the drink cost on each product

- Trained and helped new employees on cafe policies, beverage preparation, and customer service standards to maintain a high level of performance.

- Demonstrated strong leadership skills while overseeing all aspects of daily café operations as Head Barista.

- Cultivated a positive team atmosphere by setting clear expectations, recognizing achievements, and fostering open communication among staff.

- Also performed waiter duties.

- Also worked near Head bartender to make Italian aperitifs and His signature Cocktails.

- Organized Inventory and preparation for next shift with my colleagues

- Served high customer volumes during special events, nights, and weekends.

- Efficiently opened or closed the bar according to established procedures.

- Prepared all drink orders.

- In high customer volumes , I took the orders at tables, prepared and served.

- In my low volumes, I helped the Chef de Rangs to serve plates at respective tables and I brought menu and water to newly seated customers.

- Loading goods at the end shift.

- Maintained in order and cleanly the Warehouse.

- Suggested what to drink to Costumers for Upselling.

-Served high costumer volumes.

-Prepared basic Italian Aperitifs and Coffee-based drinks.

-Organized the loading and unloading of goods at the end of my shift.

-Washed glasses.

-Cleaned counter, work space, coffee machine, tables.

- Prepared cocktails or Champagne for the costumers waiting for their table.

- Prepared all Drink orders and Served It at tables.

- During high volumes, helped waitress to bring the plates at tables.

- Cleaned work space , cocktail station, tables.

- Organized the warehouse with loading and unloading goods.

- Keeped work tools tidy and cleans, including the coffee machine.

- Table service and cleaning.

- Maintained the warehouse in order e clean with the loading and unloading of goods.

- Welcoming costumers with a big smile.

AFTER 2 YEARS I STARTED TOO :

- Make espresso coffees, cappuccinos and other coffee-based drinks independently.

- Manage the orders at counters and tables.

- Manage the service of afternoon shift (More soft than Morning Breakfast).

- Make basic aperitifs with simple appetizer.