Nicolò Zanetti

■ Preparation of cocktails, wine and coffee service, Setting and organization of the bar zone, Maintained impeccably clean, attractive and well-stocked bar area.

■ Great knowledge of the Italian wines and bases of world wines.

■ When needed I also worked as a waiter with complete management of my section from welcoming the customer to paying.

■ Definition of team working hours and shifts based on openings and service needs, Management and care of relationships and collaboration.
■ Organization of breakfast, lunch and dinner service, of events such as banquets, weddings, confirmations and birthdays.
■ Purchases and complete management of the hotel's beverage area including drafting of the wine list and bar menu.
■ Receiving reservations, assigning tables and managing cancellations and reservation changes. Improvement of the customer experience and degree of customer satisfaction.

■ Development of a solid relationship with the team based on mutual empathy and trust, care for relationships and collaboration between employees in order to improve the quality of work.
■ Delegation of purchases of raw materials, equipment and services aimed at optimizing production and image processes. Choice of restaurant room equipment.
■ Negotiation and direct management of partnerships and business networks. Interviews with suppliers for the purchase of goods and possible partnerships, inventory and supply management.
■ Responsible for monitoring the quality standards required by the property

■ Supervision of all service phases of the assigned area, from preparation to disposal.
■ Reception of guests, accompaniment to the table and description of the menu.

■ Preparing aperitif, drinks and cocktails working alongside bar manager
■ Organization of clearing and closing of the room at the end of service, presentation of the bill and management of payments at the cash register or at the table using a PDA or cash system.

■ The tasks are almost the same as the following path but in a new opening high level restaurant in the English countryside.

■ preparation of aperitifs, serving of drinks and everything related to coffee bar.

■ Control of the hygienic-environmental requirements of the pool water.
■ Routine maintenance of the equipment supplied, checking correct functioning and maintaining the cleanliness of the pool.
■ Application of first aid techniques if necessary

■ preparation and set up! of the bar area, making coffee during service in an elegant environment with high standards

■ Table service, cleaning of cutlery, glasses, restaurant, bar and outdoor garden.

■ Basically the same of the following experience of 2012/13.