Summary
Overview
Work History
Education
Skills
Certification
WSET Level 2 Award in Wine and Spirit
Additional Information
Languages
Timeline
Generic

Roberta Pia

Redfern,NSW

Summary

With over a decade entrenched in the hospitality industry, my passion for the job remains unwavering. I'm skilled in communication and delegation, ensuring smooth restaurant operations. Continuously expanding my knowledge, I set and achieve personal goals to drive success. My top priority is the satisfaction of my team, and I'm committed to using my experience to contribute to the success of future positions.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Restaurant Manager

The Fenwick Group
07.2019 - 02.2024
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
  • Analyzed financial statements to identify areas of improvement or cost savings opportunities.
  • Implemented effective marketing campaigns to increase revenue and improve brand awareness.
  • Created new menu items based on customer feedback and industry trends.
  • Ordered supplies from vendors as needed while staying within budget guidelines.
  • Established policies for cash handling procedures to maximize security measures.
  • Optimized profits by controlling food, beverage and labor costs.
  • Managed accounts payable, accounts receivable and payroll.
  • Updated computer systems with new pricing and daily food specials.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Head Waiter

Sydney Restaurant Group
11.2016 - 07.2019
  • Greeted customers and escorted them to their tables.
  • Prepared seating charts for large parties.
  • Maintained knowledge of menu items, ingredients and preparation methods to assist guests with menu selection.
  • Monitored wait staff performance and provided feedback when necessary.
  • Provided assistance in resolving customer complaints in a professional manner.
  • Took initiative to anticipate guest needs before they arose, ensuring excellent customer service at all times.
  • Trained new employees to perform duties.
  • Calculated charges, issued table checks and collected payments from customers.

Restaurant Manager

Baia The Italian
04.2015 - 10.2016
  • Welcoming and escorting customers to the table, Taking reservations, Training new employees, Taking payments, Respond efficiently and accurately to customer complaints, Organize and supervise shift
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Developed strategies for improved operational efficiency and customer satisfaction.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
  • Resolved customer complaints in a professional manner to maintain positive relationships with guests.
  • Maintained detailed records of sales transactions and daily shift reports.

Head Waiter

Meat District
09.2014 - 02.2015
  • Taking customer orders, Serving food and drinks, Making coffee and cocktails, Setting tables and room arrangement, Taking payments, Training new staff
  • Greeted customers and escorted them to their tables.
  • Prepared seating charts for large parties.
  • Trained new waiters on food service procedures and customer service standards.
  • Monitored wait staff performance and provided feedback when necessary.
  • Provided assistance in resolving customer complaints in a professional manner.
  • Verified that all items ordered were delivered correctly to each table.
  • Assisted servers with taking orders from customers as needed during peak hours.

Restaurant Manager

Lyricon
03.2012 - 03.2014
  • Coordinate daily Front of the House and Back of the House restaurant operations, Regularly review product quality and research new vendors, Ensure compliance with sanitation and safety regulations, Control operational costs and identify measures to cut waste, Organize and supervise shift
  • Ensured compliance with all food safety regulations and sanitation standards.
  • Supervised and trained staff in customer service, food handling, and safety protocols.
  • Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
  • Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
  • Conducted weekly team meetings to discuss performance issues and provide feedback.
  • Analyzed financial statements to identify areas of improvement or cost savings opportunities.
  • Created new menu items based on customer feedback and industry trends.
  • Ordered supplies from vendors as needed while staying within budget guidelines.

Education

High School Diploma -

Leornardo Da Vinci, Business Economics
Cagliari, Italy
09.2006

Skills

  • Restaurant operations management
  • Customer Engagement
  • Staff Management
  • Complaint resolution
  • Labor and food cost control
  • Performance Improvement

Certification

RSA

WSET Level 3 -On going

Hospitality Certificate III

WSET Level 2 Award in Wine and Spirit

Passed with merit

Additional Information

In my personal time, I regularly practice yoga and enjoy exploring various styles of dance, including within the art of burlesque.

Languages

English
Full Professional
Spanish
Professional Working

Timeline

Restaurant Manager

The Fenwick Group
07.2019 - 02.2024

Head Waiter

Sydney Restaurant Group
11.2016 - 07.2019

Restaurant Manager

Baia The Italian
04.2015 - 10.2016

Head Waiter

Meat District
09.2014 - 02.2015

Restaurant Manager

Lyricon
03.2012 - 03.2014

High School Diploma -

Leornardo Da Vinci, Business Economics

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Roberta Pia