Vincenzo Collica

Managing staff.

Weekly rostering

Ordering stock

Grooming and exercising horses on a daily routine

Daily feeding of horses

Excellent communication to loyal owners of the stable.

Operating business while owner away

Excellent organizational skills

Proficient in risk management

Saddling horses daily and representing stable on race days.

• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Adhered to all health department regulations regarding food storage and preparation.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Assisted with kitchen preparation during peak times as needed.
• Distributed food to service staff for prompt delivery to customers.
• Implemented effective marketing campaigns to increase revenue and improve brand awareness.
• Coached staff on strategies to enhance performance and improve customer relations.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Supervised and trained staff in customer service, food handling, and safety protocols.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Provided exceptional customer service by anticipating guest needs before they arise.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Optimized profits by controlling food, beverage and labor costs.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Resolved problems or concerns to satisfaction of involved parties.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Conducted weekly team meetings to discuss performance issues and provide feedback.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Assisted staff by serving food and beverages or bussing tables.
• Created detailed reports on weekly and monthly revenues and expenses.