Ruggiero Lombardi

• Quay restaurant (three Chefs hats)
• Greeted guests and provided menu information.
• Informed customers about daily specials or new menu items.
• Checked with customers to ensure that they were enjoying their meals and took action to correct any problems.
• Responded promptly and courteously to customer inquiries or complaints.
• Accurately recorded orders on POS systems and collected payment from customers at end of meal period.

• lake house Restaurant (Two Chefs Hats)
• Assisted customers with selecting appropriate wines for their meals or special occasions.
• Created detailed reports of food pairings and suggested wines for menu items.
• Provided exceptional customer service by responding quickly and efficiently to inquiries regarding wine selections.

• Restaurant Ecco(2 Michelin stars & 18 Gault millau points)
• Provided friendly, efficient service to customers.
• Checked with customers to ensure that they were enjoying their meals and took action to correct any problems.
• Greeted guests and provided menu information.

• Restaurant Roots ( 2 Michelin stars & 18 Gault millau point)
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Assisted in the training of new wait staff members when needed.
• Performed opening and closing duties as required, such as stocking supplies and resetting dining areas.

• Ristorante Osteria TRE (1 star Michelin &16 gault millau points)
• Responded promptly and courteously to customer inquiries or complaints.
• Performed opening and closing duties as required, such as stocking supplies and resetting dining areas.
• Organized multiple tasks efficiently while providing excellent customer service.
• Displayed exceptional knowledge of the menu items including ingredients and preparation methods.

Ristorante Osteria Tre (1 star Michelin & 16 gault millau points)

• Greeted guests and answered questions about menu items.
• Took orders from patrons accurately and efficiently.
• Brought food and beverages to tables in a timely manner.
• Assisted with setting up the dining area before shift began.

• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Greeted guests and answered questions about menu items.
• Brought food and beverages to tables in a timely manner.
• Assisted with setting up the dining area before shift began.
• Followed all safety and sanitation regulations when handling food or drinks.
• Ensured all dishes were prepared according to recipe standards.

• Upsold appetizers, drinks and desserts to increase restaurant profits.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Provided excellent customer service to ensure repeat customers.
• Brought food and beverages to tables in a timely manner.
• Assisted with setting up the dining area before shift began.
• Performed cashier duties such as taking payments, counting change, and issuing receipts.
• Maintained cleanliness of work areas throughout shift by wiping counters and cleaning spills promptly.

• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Greeted guests and answered questions about menu items.
• Greeted customers and checked for seating availability.
• Set up tables with cutlery, plates, glasses, and condiments before opening hours.
• Assisted waiters in taking orders from customers, carrying trays of food to tables, and providing refills on drinks.

• Reported back to instructor to receive day-to-day tasks and responsibilities.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Kept track of all orders made by customers and communicated them promptly to kitchen staff.

• Provided clerical support, addressing routine, and special requirements.
• Took accurate food and drink orders, using a POS ordering software system.
• Checked on guests during meals to ensure satisfaction with each course.
• Demonstrated up-selling techniques when appropriate to increase restaurant sales.

understanding bartender technique, the process of make a good coffee

• Greeted customers and provided excellent customer service.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Kept track of all orders made by customers and communicated them promptly to kitchen staff.

• Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
• Assisted waiters in taking orders from customers, carrying trays of food to tables, and providing refills on drinks.
• Set up tables with cutlery, plates, glasses, and condiments before opening hours.
• Bussed tables after customers had finished their meals.
• Organized menus in a neat manner on each table prior to opening hours.
• Assisted in serving food to guests in a timely fashion while adhering to health standards.