MARCO MANUNTA

• Supervised daily bar operations, ensuring efficient service and high customer satisfaction.
• Trained and mentored staff on beverage preparation and customer service excellence.
• Implemented inventory management practices to optimize stock levels and reduce waste.
• Developed innovative drink menus, enhancing guest experience and driving sales growth.
• Managed nightly closing duties including reconciling cash registers and preparing deposits while maintaining strict security measures.
• Completed bar opening and closing procedures.
• Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
• Poured and prepared mixed drinks for over Number customers daily.
• Collaborated with kitchen staff to develop food pairing suggestions for specialty beverages, enhancing the overall dining experience for guests.
• Increased staff productivity through effective scheduling, task delegation, and performance monitoring.

- Crafted creative cocktail recipes, enhancing menu offerings and guest satisfaction.

- Provided exceptional customer service, ensuring a welcoming environment for patrons.

- Managed bar inventory, maintaining stock levels and minimizing waste through efficient ordering practices.

- Trained new staff on bartending techniques and customer interaction best practices.

- Developed and implemented efficient workflow processes during peak hours to optimize service speed.

- Conducted regular quality checks on beverages to ensure consistency and adherence to standards.

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

- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.

- Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.

- Organisation of the bar in all its aspects

- preparetion of cocktails (classic and signature)

- Development of seasonal drink list

- Responsible for all the home made preparations to be used during the service

- Responsible for the training of the team regarding the construction of new drinks and preparation techniques (infusion, cordials, syrups, etc)

- Managed a team of bartenders, fostering a collaborative environment to enhance service quality

- Closing prestige ( counting the tills, closing the buildings )

-knowledge of the product category and work equipment

-knowledge of national and international recipes of IBA drinks

-creation of drinks and reinterpretations of the classics

-preparation of syrups and purees for the creation of drinks

-creation of garnishes for drinks

-head of personnel and line of work

-responsible for the warehouse and for the orders of the goods

-creations of the drink list for the club

-cleanliness and attention to detail of the service

-management of the bar counter

-organization of the work line, and work shifts

-cleaning, control of out of stock and inventory

-supervision of the cash desk

-welcoming customers

-table service

-organizations of barman stations, preparations of aperitifs for customers

-control of the bar counter, café bar

-organization of the restaurant according to the directives of the maître

-care of the mice en place of the tables, room service

-forwarding of the orders to the kitchen and support in checking timings in the dining room

-presentation of the gastronomic offer and the wine list

-cleaning and sanitizing of the restaurant room at the end of the service

-welcoming customers

-food service

-preparation of the restaurant room according to the chef de rang directives

-support the waiters in all service-related activities

-preparation of dishes on tables, gueridon and counter display cases

-presentation of the menu and wine list and taking of orders

-care of the mice en place of the place settings

-preparation of the restaurant room according to the chef de rang directives

-preparation and replenishment of the buffet area

-cleaning and sanitizing of the restaurant room at the end of the service

-care of the mice en place of the place settings

-first work experience behind a bar counter

-welcoming customers and taking charge of orders

-table service of food and drinks

Later evolved behind the bar counter in cafeteria