Sofia Vergianelou

This role was an opportunity to imply my managerial skills at a comfort dining restaurant with responsibilities among others of:

• Ensuring smooth daily operations by overseeing all aspects of restaurant management, including opening and closing procedures, staff training and functions delegation for over 20 employees.
• Coordinating with kitchen and service team to ensure timely and accurate delivery of orders, maintaining optimal guest satisfaction.
• Handling guests inquiries and resolving complaints promptly to uphold restaurant's reputation for excellence.
• Collaborating with senior management in planning and executing special events.

Promoted to the position of the restaurant manager within 6 months from the recruitment.

Responsibilities taken over for this role:

• Staff recruitment and training: Conducted interviews, selected candidates and provided comprehensive training to ensure all team members met restaurant's high standards.
• Supplies management: Managed inventory and placed orders for supplies, ensuring restaurant was adequately stocked with necessary items.
• Staff scheduling: Developed and maintained staff schedules to ensure optimal coverage during peak and off-peak hours, balancing the needs of the restaurant with staff availability and preferences.
• Cost minimization: Implemented effective cost-control strategies to reduce expenses

This role required strong leadership, multitasking and organizational skills, the ability to create a balance between the business goals and the employees personal ambitions, the maintenance of workers' motivation and operational efficiency and the creation of a positive working environment that led to the overall success of the restaurant.

Responsible for creating the content for:

• All essential procedures
• Various operations including opening, closing and cleaning processes
• Training materials within a restaurant

utilizing Apprendo application.

This role required closed cooperation with the staff to gather feedback, analytical skills, attention to detail and the ability to communicate complex processes in a clear and straight-forward manner.

Being responsible for overseeing daily operations to ensure a high standard of service and customer satisfaction.

Key duties:

• Staff supervision and motivation: Led the team of service staff (13 employees), providing guidance, support and motivation to maintain productivity. Conducted regular one to one meetings to address any concerns or feedback.
• Recruitment of new staff and team building: Hired individuals with an optimistic and enthusiastic attitude and created a collaborative and positive working environment, encouraging team-work, cooperation and communication.
• Profit optimization: Implemented strategies to maximize restaurant profits including promoting upselling techniques among employees and taking cost control measures.

This role required strong leadership, organizational skills and the ability to multitask in a fast-paced environment. The successful maintenance of a harmonious and efficient workplace in combination with the consistent achievement of the business goals and delivery of excellent dining experience to the guests was a milestone achieved.

• Offered high quality service in a fast-paced environment with professionalism and positive demeanor.
• Increased revenue by upselling menu items and optimized the profits up to 20% per order.
• Maximized table turnover rate with timely seating of new customers and effective coordination with the kitchen staff.
• Gained knowledge on how to work as a bartender, prepare beverages and cocktails.

• Streamlined dining experience for guests by efficiently managing food orders and delivering meals promptly.
• Collaborated closely with other team members to provide seamless service during busy shifts.
• Being the person in charge during the shift:

1) Ensuring smooth operation through solving any issues between guests and employees or between members of the restaurant's team

2) Making sure that the staff's performance meets both the guests and the company's expectations.

3) Upselling and motivate others to upsell in order to optimize the profits

Provided prompt, professional and friendly service to over 150 guests per shift ensuring their ultimate satisfaction. The ability to work under pressure, the constant desire to contribute to the restaurant's success and the urge to offer outstanding service, were the keys for this position.

• Delivered exceptional service by providing timely and friendly service to every customer.
• Answered questions about the menu and made recommendations according to customers' preferences.
• Managed reservations and cancellations, to achieve efficiency and organisation.
• Trained and mentored waitstaff team offering support and guidance to increase service efficiency and team-spirit.

• Offered food and drinks service to 80-100 customers per shift.
• Delivered friendly and fast service to process food and drinks orders at peak times ensuring ultimate satisfaction and preventing customers' complaints.
• Guided customers to the food menu and the wine-list to suggest the best taste combinations, promote products and increase sales.
• Managed reservations and cancellations to improve efficiency and organisation.

• Assisted waiters efficiently and cooperated with them to offer expeptional service experience to every guest.
• Entertained customers always in a kind, friendly and humourous way and made the tavern an every-day meeting point for young people.

Worked during the summer season as a waitress and served drinks and signature cocktails at the beach to more than 200 guests per shift.