Gaia Sovran

• 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.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.

• Supervised server staff and simultaneously served personal section of tables.
• Developed strong relationships with regular customers.
• Trained new staff members on restaurant policies, procedures, and customer service standards.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Contributed to inventory management by monitoring stock levels.

Selected after two years of work at the Milano store to assist in training local Canadian staff ahead of the opening of Eataly’s flagship Toronto location, which included 3 restaurants and multiple food counters.

• Conducted comprehensive training sessions on Italian cuisine, culinary traditions, and service standards, ensuring that staff were fully equipped to represent Eataly’s brand and mission.
• Managed the pass at the Pasta and Pizza restaurant, handling a weekend influx of up to 1,000 daily covers, ensuring precise communication between kitchen staff and runners to maintain efficient service.
• Promoted to Manager of Reservations for the Fine Dining Trattoria Milano, responsible for handling large group bookings, event coordination, and customer loyalty programs.
• Maintained end-of-day documentation, including sales tracking and operational reports, using Excel to ensure accurate records.
• Ensured punctuality and orderliness among staff, while actively monitoring their professional development and providing coaching to ensure continuous improvement in service quality.