ALEXANDRA MAVRIGU

• Coordinated hiring, recruitment and training of 5 employees.
• Identified growth opportunities and planned revenue generation.
• Optimised resource allocation.
• Managed daily operations for smooth restaurant functioning.
• Maintained inventory control.
• Developed relationships with suppliers
• Coordinated more then 10 events and parties.
• Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
• Cultivated strong relationships with more then 60 customers to secure repeat business.
• Led by example in providing customers with attentive, professional restaurant service.
• Innovated promotional strategies, raised brand awareness in local community.

• Supervised day-to-day operations to meet performance, quality and service expectations;
• Monitored cash intake and deposit records;
• Completed regular inventory counts to verify stock levels;
• Recruited, interviewed and hired employees;
• Created employee schedules;
• Mentored team members to enhance professional development ;
• Developed strategy to increase sales and drive profits;
• Offered hands-on assistance to customers;
• Developed loyal and highly satisfied customer base;
• Trained 10 service staff on wines, spirits and cocktails to maintain stellar reputation for service;
• Shared knowledge of menu items and flavours, enabling customers to make personal decisions based on taste and interest
• Traveled to vineyards around the country to better understand winemaking;
• Set up wine tastings to bring in business and promote special offerings;
• Performed event coordination for larger parties and gatherings;
• Managed logistics of events planning, event booking, and event promotions

• Greeted customers and helped with product questions, selections, and purchases
• Trained and supervised new employees;
• Used POS system to process sales, returns, online orders, and gift card activations;
• Organized store merchandise displays to promote visually appealing environments;
• Coached team on effective upselling and cross-selling methods;
• Built customer loyalty by delivering excellent shopping experiences

• Managed a team of 6 production workers;
• Calibrated, tested, and adjusted machine settings for day-to-day operations;
• Reviewed work for quality and compliance with company standards and design specifications;
• Enforced health and safety protocols;
• Reviewed maintenance and repair problems;
• Oversaw logistics and inventory management for storeroom;
• Coordinated with other departments to maintain product flow;
• Updated logs and submitted timely reports

• Opened and closed location and monitored shift changes;
• Oversaw daily routine operations;
• Monitored cash intake;
• Completed regular inventory;
• Developed strategy to increase sales and drive profits;
• Made hiring recommendations;
• Enhanced professional development of team members;
• Maintained current knowledge of consumer preferences;
• Developed loyal and highly satisfied customer base;
• Addressed unhappy customers with professional demeanor

• Greeted new customers, discussed specials, and took drink orders;
• Maintained thorough menu knowledge;
• Helped customers with dietary restrictions, allergies and intolerances;
• Maintained customer satisfaction with timely table check-ins;
• Remained calm and poised when dealing with difficult customers or during busy shifts;
• Followed health and safety regulations relevant to hospitality;
• Used cash registers and credit card machines;
• Trained new waitstaff on proper food handling, customer service and safety procedures

• Maintained and operated espresso machines, blenders and other equipment;
• Mixed unique and interesting cocktails for customers, including bar specials;
• Learned every menu item's preparation and numerous off-label drinks to meet customer needs;
• Served high customer volumes during special events, nights, and weekends;
• Kept bar stocked with liquors, juices and garnishes for drinks;

• Performed opening and closing duties, printing sales reports, and inventory counts.

• Maintained and operated espresso machines, blenders and other equipment;
• Mixed unique and interesting cocktails for customers, including bar specials;
• Learned every menu item's preparation and numerous off-label drinks to meet customer needs;
• Served high customer volumes during special events, nights, and weekends;
• Kept bar stocked with liquors, juices and garnishes for drinks;

• Performed opening and closing duties, printing sales reports, and inventory counts.

• Prepared wide variety of goods such as cakes, cookies and tarts;
• Created new dessert items for seasonal and special events;
• Utilized pastry blenders, wire whisks and sifters to combinemeasured ingredients;
• Prepared dough for variety of pastries, cakes and breads;
• Scaled out and mixed ingredients according to recipes andprocedures;
• Operated ovens and bakery equipment to prepare productsaccording to recipes;
• Managed display cases to verify freshness and attractiveness ofproducts;
• Managed in-store, pick-up orders and catering needs.

• Served appetizers, delivered entrees, and refilled beverages for banquet guests;
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event;
• Provided friendly, courteous service to create memorable moments for guests;
• Executed synchronized meal service simultaneously serving multiple guests;
• Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales;
• Worked with catering staff to establish timely preparation and delivery of food and beverage orders.

• Assisted in development and implementation of new menus to offer variety and options to customers;
• Oversaw food preparation and monitored safety protocols;
• Purchased food and cultivated strong vendor relationships;
• Implemented effective inventory control systems to reduce food spoilage and waste;
• Developed unique events and special promotions to drive sales;
• Coordinated with catering staff to deliver food services for special events and functions;
• Motivated staff to perform at peak efficiency and quality;
• Managed staff schedules;
• Effectively managed payroll and timekeeping, and paperwork;
• Encouraged feedback from customers and used feedback to implement positive changes within restaurant

• Processed orders and sent to kitchen employees for preparation;
• Kept server areas clean and stocked to increase efficiency whileworking tables;
• Collaborated with kitchen staff to correctly update customers onunavailable dishes and wait times;
• Inspected dishes and utensils for cleanliness;
• Collected payment for food and drinks served.