Rachel Atzeni

• Maintaining the highest level of customer service at all times.
• Responsible for invoicing, tracking business revenue and expenditures, reconciling accounts and managing receivables, pricing internationally purchased products and understanding Australian duty and tax requirements. Proficient in Xero and MYOB.
• Receiving and processing stock into inventory management system.
• Creator of website - www.chentannos.com.au - content and maintenance. Social media accounts and newsletters.
• In charge of the companies logistics international and domestic.
• Manage day-to-day business operations.
• Applies performance data to evaluate and improve operations, target current business conditions and forecast needs.
• Assists in purchasing new products.

In 2009 I went on maternity leave working part time as a relief manager.

• Developed, implemented and managed business plans to promote profitable food and beverage sales from the restaurants opening as a new venture.
• Carried out day-to-day duties accurately and efficiently with the highest level of customer service.
• Role as Sommelier creating the opening wine list and maintaining an up to date list with good turnover.
• Controlled purchases and inventory by negotiating prices and contracts with vendors. Correctly calculated inventory and ordered appropriate supplies.
• Managed front of house team for high-end restaurant. Ensuring a positive culture within the team. Training staff to maintain a high level of food and wine knowledge.
• Reservations and event management.

• Resolved problems, improved operations and provided exceptional service.
• Maintained a high level of wine and food knowledge.
• Training of junior staff members.
• Duties as reception including nightly cash up.

Mangapapa is a small luxury Boutique hotel with 12 rooms. My role was largely a customer service based role where the goal was to offer customers the experience of a lifetime.

• Oversaw the running of the restaurant ensuring the highest level of service was maintained for breakfast,lunch and dinner. Always looking to improve customers experience. Ensure the restaurant was appropriately staffed and stock levels were maintained.
• Overseeing rostering and time sheets for all hotel staff.
• Reservations and event management.
• Attend tourism events with international partners to promote the hotel.
• Take guests on personalised wine tours.
• I created a domestic marketing campaign that increased winter sales by 20%.