Lucas PINSAR

The Sheraton Grand Mirage is a five-star beachfront resort in Port Douglas, featuring multiple dining outlets including The Lagoon House, a relaxed beach club-style venue.

• Floor Operations: Oversaw daily service operations at The Lagoon, managing a high-volume environment with up to 250 guests, ensuring smooth, efficient, and guest-focused service.
• Guest Engagement: Delivered personalized, attentive service, handling guest requests, resolving issues proactively, and maintaining a welcoming atmosphere throughout the venue.
• Operational Versatility: Demonstrated strong polyvalence by working across various service points — including restaurant floor, beach club bar, and poolside service — adapting quickly to operational needs.
• Team Coordination: Assisted in supervising front-of-house staff, organizing service flow, and supporting the team during peak service periods to maintain high standards of hospitality.
• Service Standards & Readiness: Ensured service areas were consistently prepared to brand and operational standards, contributing to the guest experience in a premium resort setting.

Sydney Common is a one-hat modern Australian restaurant located within the Sheraton Grand Sydney Hyde Park (5 star hotel), offering a premium dining experience with a focus on local produce with a japanese twist and an extensive wine list.

• Section Management: Responsible for managing a dedicated
  section in a fast-paced, high-end environment, ensuring
  smooth, efficient, and attentive service throughout each
  service period.
• Guest Relations: Delivered personalized recommendations
  and high-standard table service, maintaining a warm and
  professional rapport with guests.
• Wine Service Support: Regularly assisted the sommelier in
  wine service, including wine pairings, bottle service, and cellar
  management, deepening knowledge of Australian and
  international wines.
• Operational Readiness: Prepared and maintained mise en
  place for service, ensuring readiness of the section and
  adherence to restaurant standards.
• Team Collaboration: Worked closely with kitchen, bar, and sommelier teams to coordinate service flow and guarantee an
  exceptional dining experience for guests.

• Company Overview: Jaïs is a Bistronomic restaurant near the Eiffel Tower with quality products in a warm setting and a great atmosphere.
• Customer Engagement: Offered a warm and courteous welcome to guests, guided them to their tables, and provided personalized recommendations to enhance their dining experience.
• Operational Readiness: Assisted in setting up dining areas and terrace seating, ensuring a well-prepared environment before service commenced.
• Service Coordination: Managed seating plans, took orders, and efficiently communicated with kitchen and bar staff to deliver timely, high-quality service.
• Financial Oversight: Monitored daily cash registers, verified accurate sales records, and organized secure bank deposits.
• Team Training & Development: Onboarded new employees, delivered ongoing training, and enforced best practices to maintain high standards of hospitality and efficiency.
• Inventory & Supply Management: Conducted daily stock checks for food, materials, and supplies, adjusting orders as needed to maintain optimal inventory levels.
• Wine Selection & Ordering: Curated and managed the wine list, liaised with suppliers, and ensured consistent availability of quality wines to complement the menu.

• Event Management: Organized bespoke events (corporate functions, private dinners, weddings) for high-profile clients (e.g., Dior), including planning, budgeting (quotes, invoices), staff coordination, and on-site supervision.
• New Restaurant Opening (Alfi's): Played a key role in launching a new Italian osteria concept, collaborating with an architect on interior design, overseeing supplier orders, recruiting front-of-house staff, and coordinating the opening night for 150+ guests.
• Wine & Beverage Program: Managed wine sourcing and selections, introduced new references, and developed a comprehensive wine list for Alfi's that aligned with the restaurant's culinary identity and customer preferences.
• Cost Control & Menu Development: Analyzed food and beverage costs, optimized inventories, and worked with the chef to develop seasonal menus that balanced quality, innovation, and profitability.
• Cross-Functional Coordination: Collaborated closely with kitchen, service, and supplier teams to ensure smooth daily operations, foster a positive customer experience, and maintain consistency in service standards.
• Strategic Initiatives: Established a partnership with Voyage Privé to increase clientele during off-peak periods, contributing to enhanced brand visibility and improved revenue streams.
• Administrative & Financial Support: Handled inventory management, cash registers, and performance reporting, providing insights to management for strategic decision-making.