Jonathan Vagasi
29/04/1987 - Resident Permanent - 81 Stewart Street Brunswick/Melbourne,VIC
Summary
Results-driven professional backed by extensive experience in the hospitality industry as front of house and chef. I'm customer-oriented, curious, always looking for ways to up-skill along with a great work ethic.
Overview
18
18
years of professional experience
Work History
Section Waiter
Hubert Restaurant
Sydney, NSW
04.2024 - 07.2024
- Ensured exceptional service to enhance guest satisfaction for those seated in my service area
- Recommended menu and wine options, informed guests about daily specials and new dishes, and employed upselling techniques to boost sales
- Accurately took orders, checked for allergies, and personalized service to meet individual customer needs
- Collected and acted on guest feedback regarding their meals and beverages, resolved any issues, and managed requests for additional items and drink refills
- Prioritized and organized tasks to ensure smooth and efficient service and table turnover
- Managed financial transactions
- Conducted the restaurant's opening and closing procedures
Section Waiter
Felix
Sydney, NSW
04.2024 - 07.2024
- Offered superior service to guarantee high levels of satisfaction for guests in my assigned section
- Made personalized recommendations on menu and wine selections, shared details about daily specials and new items, and executed upselling strategies
- Took and processed orders with precision, assessed dietary restrictions and allergies, and tailored the service to each guest’s needs
- Monitored guest satisfaction through feedback on their food and drinks, resolved any issues promptly, and provided additional items and drink refills as required
- Coordinated tasks effectively to ensure smooth service flow and prompt table turnover
- Handled all financial transactions with care
- Performed comprehensive opening and closing tasks for the restaurant
Front of House
FRANCE-SOIR RESTAURANT
Melbourne/South Yarra, VIC
04.2021 - 08.2023
- Manage daily activities, taking reservations, managing stakeholders, oversee customer service and other day-to-day restaurant operations
- Control operational costs, undertake stock take, identify measures to cut waste and recognize opportunities to streamline operations
- Ensure compliance with sanitation and safety regulations
- Recommend measures to the restaurant owners for improving work procedures and worker performance to increase service quality and enhance job safety.
Section Waiter
GIMLET RESTAURANT
Melbourne, VIC
02.2021 - 04.2021
- Provided excellent dining service to ensure patrons in my section experienced optimal satisfaction
- Suggested menu and wine options based on customer preferences, informed them about daily specials and new offerings, and practiced strategic upselling
- Carefully recorded orders, assessed for allergies, and ensured the dining experience was tailored to individual needs
- Engaged with guests to solicit feedback on their meals and beverages, addressed any issues, and facilitated additional requests and refills
- Organized and managed tasks to maintain smooth service and effective table turnover
- Managed financial transactions with attention to detail.
- Oversaw the restaurant's opening and closing routines
Section Waiter
GROSSI RESTAURANT
Melbourne, VIC
12.2020 - 02.2021
- Ensured top-tier service for all diners in my section, prioritizing their satisfaction and comfort
- Provided tailored menu and wine suggestions, highlighted daily specials and new items, and effectively promoted additional sales
- Took detailed orders, checked for any potential allergies, and customized the dining experience based on customer needs
- Engaged with guests to gather their feedback on meals and drinks, addressed any concerns promptly, and managed requests for additional items and drink refills
- Managed tasks efficiently to maintain a steady service flow and optimize table turnover
- Handled financial transactions with precision and accuracy
- Conducted thorough opening and closing procedures for the restaurant
Store Team Member
WOOLWORTHS
Melbourne/Kew, VIC
04.2020 - 11.2020
- Deliver brilliant customer service to keep customers coming back
- Maintain effective merchandising and stock control to ensure premium presentation of products
- Demonstrate attention to detail in a fast-paced environment
- Operate point of sale and monitor stock deliveries
- Always promote a safe working environment.
Commis Chef
GARDEN STATE HOTEL
05.2019 - 03.2020
- Spearheading the garnish section in the kitchen
- Assisting the grill chef on a regular basis
- Food preparation, cooking of sauces, vegetables, meats, and seafood
- Timely dispense of food orders
- Conducting set up and closing operations of the kitchen.
Restaurant Supervisor
SEASCAPE RESTAURANT
Surfers Paradise/ Gold Coast, QLD
05.2018 - 03.2019
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Provide customer service and resolve any emerging issues
- Provide food and beverage recommendations to patrons
- Assign duties, responsibilities, and workstations to floor staff according to daily requirements
- Plan and oversee large scale events at the restaurant
- Manage floor chart for daily service and oversee restaurant reservations through telephone and online bookings
- Develop relationships with key stakeholders including high profile customers and suppliers.
Head Section Waiter
SEASCAPE RESTAURANT
09.2015 - 05.2018
- Providing staff training and performance reviews
- Providing excellent wait service to ensure customer satisfaction to patrons seated in my section
- Making menu and wine recommendations, informed customers about daily specials or new menu items, upselling
- Taking customer orders, assess for allergies
- Checked with guests to get feedback on food/drink served, resolve issues, bring additional items and refill beverages
- Prioritize tasks to ensure smooth service and seamless turnover of tables
- Handling financial transaction
- Prior set and closing of the restaurant
Section Waiter
Felix Restaurant
Sydney, NSW
02.2014 - 01.2015
- Providing excellent wait service to ensure customer satisfaction to patrons seated in my section
- Making menu and wine recommendations, informed customers about daily specials or new menu items, upselling
- Taking customer orders, assess for allergies
- Checked with guests to get feedback on food/drink served, resolve issues, bring additional items and refill beverages
- Prioritize tasks to ensure smooth service and seamless turnover of tables
- Handling financial transaction
- Prior set and closing of the restaurant
Section Waiter to Supervisor
La Villa
La Baule, France
06.2008 - 11.2012
- Management of daily activities including bookings, seating, rosters and supervising a team of more or less ten floor staff
- Developing relationship with key stakeholders
- Providing staff training and performance reviews
- Troubleshooting emerging issues and providing excellent customer service
Runner to Section Waiter
L'Hermitage (5 stars Hotel Barriere semi-gastronomique)
La Baule-Escoublac, France
04.2006 - 02.2008
- Greeting guests, providing them with menus and explaining items on the menu
- Taking food and beverage orders
- Inspect food orders for accuracy and presentability before it is handed over
- Run food from the kitchen, involves lifting trays, plates and glasses
- Ensure customers are satisfied with their meals
Education
Advanced Diploma of Hospitality Management -
Academies Australasia Polytechnic
Melbourne01.2020
Diploma of Hospitality Management -
Academies Australasia Polytechnic
Melbourne01.2019
Certificate 3 and 4 in Commercial Cookery -
Holmes Institute
Gold Coast01.2019
Skills
Extensive knowledge of the hospitality industry
Experienced commis chef
Great bedside manners
Quick-witted
Customer-focused
Team player
Creative spirit
Flexible and motivated with a strong work ethic
References
Fouad Eid, Seascape owner (07)5527 6655
Michele, Felix, Manager 0405119008
Gary, Hubert Restaurant, Manager 0452294242
Jimmy, France-Soir Restaurant 0411573180
Frederic Lepine, La vila owner +33240230600
Affiliations
Ping Pong, Inline skate, Tennis, Cooking, Naturalist
Timeline
Section Waiter
Hubert Restaurant
04.2024 - 07.2024
Section Waiter
Felix
04.2024 - 07.2024
Front of House
FRANCE-SOIR RESTAURANT
04.2021 - 08.2023
Section Waiter
GIMLET RESTAURANT
02.2021 - 04.2021
Section Waiter
GROSSI RESTAURANT
12.2020 - 02.2021
Store Team Member
WOOLWORTHS
04.2020 - 11.2020
Commis Chef
GARDEN STATE HOTEL
05.2019 - 03.2020
Restaurant Supervisor
SEASCAPE RESTAURANT
05.2018 - 03.2019
Head Section Waiter
SEASCAPE RESTAURANT
09.2015 - 05.2018
Section Waiter
Felix Restaurant
02.2014 - 01.2015
Section Waiter to Supervisor
La Villa
06.2008 - 11.2012
Runner to Section Waiter
L'Hermitage (5 stars Hotel Barriere semi-gastronomique)
04.2006 - 02.2008
Advanced Diploma of Hospitality Management -
Academies Australasia Polytechnic
Diploma of Hospitality Management -
Academies Australasia Polytechnic
Certificate 3 and 4 in Commercial Cookery -
Holmes Institute
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