Mihai Istrate
Bucharest,RO
Summary
Experienced restaurant professional with a strong background in full service restaurant operations, specializing in front-of-house operations and staff performance evaluations. Demonstrates expertise in decision making, team building, and optimizing restaurant layout and service flow for seamless service delivery. Proficient in food hygiene, sanitation guidelines, inventory management, and crisis management. Adept at ensuring cultural awareness and critical-thinking to enhance customer satisfaction and operational efficiency. Committed to maintaining high standards of service and hygiene while driving continuous improvement within the hospitality industry.
Overview
26
26
years of professional experience
8
8
years of post-secondary education
Work History
Maître D’hôtel
Sea Cloud Cruises
02.2024 - 01.2025
- Managed and operated a 90-pax sailing yacht
- Food and Beverage Oversight: Menu Planning: Collaborating with the chef to ensure the menu is up to date and aligns with guest preferences, dietary requirements, and seasonal ingredients
- Managed inventory of beverage stock and placed orders bi-weekly
- Managed timely beverage orders and maintained quality stock from suppliers
- Streamlined ordering process and tracked costs to stay within budget
- Ensured team professionalism and service consistency
- Ensuring smooth service and high guest satisfaction in bar and restaurant daily operations
- Coordinated team activities to boost efficiency and collaboration
- Monitored stock levels to prevent overstocking and shortages
- Minimized waste by implementing efficient stock rotation
- Compiled comprehensive stock and purchase reports for senior management and yacht owner
- Developed customer-focused training to improve service standards and anticipate guest requirements
- Ensured staff proficiency in table settings and managing special requests
- Empowering team to manage difficult customers and high-pressure situations
Restaurant Manager
MSC Cruises
02.2023 - 09.2023
- Company Overview: 4500 guest, Ships, operating in various parts of the world: Mediterranean, Baltic, North America, South America
- From meticulously coordinating seating arrangements to supervising a team of skilled professionals, I exude leadership and inspires excellence in those around me
- Oversaw budgeting and financial planning, maintained profitable margins whilst ensuring top-notch service quality.
- In the world of gastronomy, I stand as a paragon of excellence, a beacon of hospitality, and an ambassador of exceptional service, with an unwavering commitment to perfection
- Several USPH / HACCP Health Inspections completed above the company targets with a highlight of a perfect score - 98 to 100 points’ Inspection
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
Dispatcher/Depo Manager
Amazon
Hamburg, Germany
01.2020 - 01.2022
- Company Overview: Germany
- I started my own business during pandemic-commerce has experienced unprecedented growth, and the demand for efficient logistics services has skyrocketed
- Organised freight to not exceed industry safety standards or carrier limits.
- Implemented new dispatch procedures, enhancing overall productivity levels.
- Notified customers regarding availability, status and shipment date.
- Used headset and computer software to speak and type location and incident.
- Answered queries relating to products and deliveries.
- Assisted in recruitment processes, helping build a reliable team.
- Oversaw route and condition of field units to manage daily schedule.
- Monitored shipment times and trends of different services to identify areas of deficiency and potential improvements.
Head Butler
Crystal Cruises
01.2017 - 01.2019
- As the Head Butler department, I was responsible for recruiting, training, and supervising the butler team
- Delegated tasks amongst housekeeping staff efficiently, optimizing productivity levels.
- This includes assigning duties, establishing work schedules, conducting performance evaluations, and providing ongoing and ensuring the highest level of personalized and attentive service to guests is a key responsibility
- This involves coordinating and executing various guest requests, such as handling special occasions, organizing events, managing dining arrangements, guidance, and support
- Building and maintaining positive relationships with guests, colleagues, and other service providers is vital
- This involves effective communication, anticipating needs
- Initiated improvements in service delivery by constantly reviewing operational processes.
Maître ‘D
G&P Scenic Ships
01.2014 - 01.2017
- I was part of several HACCP Health Inspections completed above the company targets
- Created team building initiatives to encourage upselling and meet revenue targets.
- Inventory tracking, employee training, food cost
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Managed team schedules, ensuring smooth operation during peak hours.
- Oversaw staff training for improved efficiency and guest satisfaction.
- Assisted in menu development for innovative culinary offerings.
- Improved restaurant reputation through superior guest service.
- Led by example in providing customers with attentive, professional restaurant service.
- Maintained safe working and guest environments, reducing injury and incident risks.
Chef de Rang - Asst Maitre D
MSC Cruises
01.2006 - 01.2010
- Managing a 24 up to 26 guest station, Adaptability and Quick Learning: Joining one of the best cruise lines, requires adaptability and a steep learning curve
- I have shown remarkable agility in quickly adapting to the ship's operations, protocols, and the dynamic nature of the cruise industry
- Listened to guest complaints and worked with kitchen staff or management to promptly resolve issues.
- Ensured efficient setup of tables prior to service period for smooth operation.
- Greeted customers, presented menus and shared information about available special items.
- Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
- Consistently met or surpassed upselling targets, achieving 95% additional revenue.
- Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
- Assisted in training new staff members to maintain consistent service standards.
Asst. Waiter/Waiter
Princess Cruises
01.2003 - 01.2006
- My fast promotion demonstrates my exceptional skills, dedication, and ability to excel in a demanding and competitive environment
- My talent and hard work have been recognized, propelling me to higher levels of responsibility and leadership
- Managed table settings for optimal dining experience.
- Enhanced customer satisfaction by promptly attending to queries and requests.
- Informed customers regarding ingredients used to address allergy and dietary issues.
- Took accurate guest orders and relayed information to kitchen about preferences, requests, or allergens.
- Ensured cleanliness of restaurant area with regular sweeping and wiping.
- Advised customers on wine and beverage pairings with selected food items.
- Maintained professional appearance throughout shifts, reflecting positively on establishment image.
Waiter
Marriott Grand Hotel
01.1999 - 01.2003
- Company Overview: Bucharest, RO
- Joining Marriott as a waiter is an excellent start to my career
- The Marriott brand is synonymous with exceptional service, and being a part of this esteemed organization demonstrates my commitment to excellence in the hospitality field
- Working in Marriott's food and beverage department means being part of a dynamic and collaborative team
- My ability to work harmoniously with colleagues, support one another, and contribute to a positive team atmosphere will enhance both, personal growth, and the overall success of the restaurant
- Mitigated complaints effectively by empathetically listening and offering solutions.
- Advised on food and drink choices based on customer preferences.
- Provided friendly, courteous service, maximising positive customer satisfaction ratings.
- Worked collaboratively with kitchen staff for efficient service delivery.
- Checked frequently on guest needs and retrieved items, filled beverages, or answered questions.
Education
Bachelor’s Degree - Business-Tourism
University ASE
01.1994 - 01.1998
High School - Tourism
Virgil Madgearu
01.1990 - 01.1994
Skills
Valid STCW certificates: Yes
COVID-19 Vaccine: Yes
Yellow Fever Vaccine: Yes
Visible Tattoo: No
Valid Schengen Visa: N/A
- Full service restaurant background
- Team building
- Restaurant layout optimisation
- Decision making
- Service flow optimisation
- Front-of-house operations
- Staff performance evaluations
- Seamless service delivery
- Food Hygiene
- Cultural awareness
- Critical-thinking
- Crisis management
- Sanitation guidelines
- Inventory management
Personal Information
- Profession: Maître D’hôtel
- Age: 48
- Date of birth: 11/09/76
- Nationality: Romanian
- Marital status: Married
Affiliations
- Camping,Fishing,Reading,Watching Documentaries,Music,Cooking
References
References available upon request.
Languages
English
Advanced
Italian
Advanced
Spanish
Upper intermediate
Portuguese
Upper intermediate
German
Upper intermediate
Timeline
Maître D’hôtel
Sea Cloud Cruises
02.2024 - 01.2025
Restaurant Manager
MSC Cruises
02.2023 - 09.2023
Dispatcher/Depo Manager
Amazon
01.2020 - 01.2022
Head Butler
Crystal Cruises
01.2017 - 01.2019
Maître ‘D
G&P Scenic Ships
01.2014 - 01.2017
Chef de Rang - Asst Maitre D
MSC Cruises
01.2006 - 01.2010
Asst. Waiter/Waiter
Princess Cruises
01.2003 - 01.2006
Waiter
Marriott Grand Hotel
01.1999 - 01.2003
Bachelor’s Degree - Business-Tourism
University ASE
01.1994 - 01.1998
High School - Tourism
Virgil Madgearu
01.1990 - 01.1994
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