Valery Pardo Diaz

• Boosted customer satisfaction and service delivery to strengthen customer loyalty.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
• Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
• Monitor daily sales and revenue, ensuring accuracy in cash handling and transaction processing.
• Assist in budget planning and cost control measures to maximize profitability.
• Track expenses and report on financial performance to the restaurant manager or owner.
• Coordinate the opening and closing of the restaurant, ensuring that all tasks are completed efficiently and that the premises are secured properly.
• Assign duties and responsibilities to staff members for each shift.
• Be prepared to handle emergencies, such as fire drills or medical situations, by ensuring staff is trained and that safety protocols are in place.

• Train, mentor, and oversee the performance of waitstaff, hosts/hostesses, and other front-of-house employees.
• Assign sections and duties to waitstaff for each shift.
• Monitor staff appearance, professionalism, and adherence to restaurant policies.
• Ensure that guests receive exceptional service throughout their dining experience.
• Address customer complaints and concerns promptly and professionally.
• Coordinate the opening and closing of the dining area, ensuring that all tasks are completed efficiently.
• Oversee the seating of guests, reservations, and waitlists management.
• Encourage and train staff to upsell menu items and promote specials.
• Verify that special requests or dietary restrictions are communicated to the kitchen staff.
• Oversee cash registers and ensure accurate processing of payments.
• Handle customer bill disputes or discrepancies.
• Ensure that the front-of-house area complies with health and safety regulations.
• Oversee sanitation practices, cleanliness, and hygiene of the dining area.

• Handling customer complaints in friendly and effective manner.
• Helping the manager in closing the daily accounts at the end of the day.
• Looking after the phone calls.
• Monitoring the food pass during busy times.
• Taking payments and operating the cash register.
• Compliance with the hygiene standards of NSW Food Authority.
• Bar stock maintenance.
• Able to work under pressure productively.
• Assisting the manager in orderings.
• Effective bartending skills for both alcoholic and non-alcoholic beverages.
• Good barista knowledge of coffee making.
• Reliable co-worker and a friend.
• Efficiently and effectively executing daily operations.
• Training the new team members.
• Looking after overall service section holders on a busy night.
• Monitoring the dessert section for proper platting and smooth service flow.
• Practising the standards of RSA (Responsible Service of Alcohol) on every shift.

• Functions performed.
• Sales consultant.
• Inventory management.
• Exhibition organization.
• Organized racks and shelves to maintain store visual appeal, engage customers and promote specific merchandise.
• Provided positive first impressions to welcome existing, new and potential customers.

• Responsible for making reservations.
• Supervising the smooth flow of catering activities.
• Ensuring the safety of the customers as well as the co-workers at all times.
• Greeting customers with smile
• Compiling with the restaurant hygiene standards.
• Handling customer complaints in a friendly manner.
• Following the guidelines set by managers.
• Operating the cash register.
• Observed participants and provided corrective measures for skill improvement.

• Commercial executive
• Achieved monthly sales goals by promoting product benefits and enrolling new clients.
• Provided superior service to customers by quickly and courteously responding to requests, inquiries, suggestions and concerns.
• Approached each problem with fresh mind and analytical strategies to quickly resolve concerns.
• Logged reports, expenses, receipts and sales documents into digital database.

• Functions performed.
• Protocol model.
• Catwalk.
• Event promoter.

Mr Gevorg Simonyan

Sicilian Restaurant ( Platinum Restaurant Group )

Restaurant manager

292 Church Street, Parramatta, NSW 2150

M- 0405355256

P- 0296332299

E- gervorg@platinumrestaurantgroup.com

Mr Kazi Rahman

Sicilian Restaurant ( Platinum Restaurant Group)

Executive Chef

292 Church Street, Parramatta, NSW 2150

M- 0450747725

P- 0296332299

E- Kazi8464@yahoo.com.au

Mr gagik chilingaryan

Mecca bah restaurant ( Hope Island Unit Trust)

Restaurant Manager

18/10 Santa Barbara Road, Hope Island, QLD 4212

M- 0416766238

P- 0721112260

E- gagik@meccabah.com.au

Mr Debraj Roy

Mecca bah restaurant ( Hope Island Unit Trust)

Executive Chef

18/10 Santa Barbara Road, Hope Island, QLD 4212

M- 0412908047

P- 0721112260

E- Devrajroy.2011@rediffmail.com