JACK ZIADE

At Pompei's I primarily bartend but also serving customers at our exterior window, where I make coffees, gelato, and takeaway orders. When quiet I help with waiting and cleaning tables.

My role primarily involved achieving optimal stock levels and by regularly monitoring inventory and recommending appropriate adjustments to ordering schedules. On occasion I would work customer service in the menswear store.

At Messina I developed my customer service a lot. Working at the HQ, it was always busy and it allowed me to understand the balance between efficiency and genuineness in regards to customer service. I worked serving gelato, cleaning and closing the store and managing stock in the freezers.

I bartended at RaRa Ramen Randwick where I served wines, spirits and beers (bottles and tap) and I have learned a lot about bartending and the importance of customer engagement and efficiency

I was also shifted to wait, run food and handle takeaways and manage out stock so I feel very comfortable in both a restaurant environment and bar environment

I worked at Gelatissimo for 7 months and in my time there I managed to perfect my gelato scooping ability and also develop a better understanding for customer service. Working at a food establishment during a period where COVID restrictions still applied allowed me to develop my communication skills as more effort was required as we had facemasks, making serving more difficult.