Gilbert E. Gajowy

• Consistently met and exceeded management performance targets and expectations during the first year of employment
• Contributed to the hotel's reputation for excellent service by consistently receiving positive reviews from satisfied guests
• Joined the "Working Environment Group" to contribute to the maintenance and improvement of employees well-being and overall satisfaction
• Entrusted and responsible for different typologies of catering: A' La Carte - Buffet - Banquet - Soft Bar - Welcome Drinks - Coffee Break - Room Service
• Shown high professionality by providing dining experiences for VIP guests
• Actively promoted team building and enhanced relationships with team fellows from all the departments
• Offered knowledgeable suggestions about higher-end foods and related wine pairings increasing sales and restaurant revenue
• Coordinated with banquet staff during events to ensure seamless execution of service plans for large groups of attendees.
• Developed loyal clientele and warm rapports with regular customers by delivering outstanding service and engaging in friendly conversation
• Creatively solved service inconveniences and turned stressful situations into alternative ways of meeting customers satisfaction
• Acted as a liaison between guests and other hotel departments, facilitating communication to provide seamless customer experiences

• Proven a wide skillset working in all the service areas: bar - breakfast - lunch - dinner - conference meetings
• Effectively learned and executed all the procedures, daily routines and service-related operations
• Actively participated in meetings to better understand company values, goals and challenges
• Attended trainings & workshops to stay up-to-date with the hotel F&B offer and meet company expectations
• Resolved customer complaints promptly and professionally, demonstrating commitment to excellent customer service
• Contributed to a positive workplace culture by cultivating and consolidating good relationships with all the departments
• Supported team fellows during peak times and stepped in as needed for various tasks
• Efficiently managed high-volume service, maintaining consistent quality and speed of service

• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Maintained clean and organized dining areas for optimal guest experience.
• Collaborated with kitchen staff to ensure timely delivery of orders, resulting in positive feedback from guests.
• Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
• Effectively communicated dietary restrictions and allergies to kitchen staff, ensuring accurate meal preparation for guests.
• Processed cash and credit card transactions accurately, maintaining accountability for all sales revenue generated during shifts.
• Supported fellow waitstaff through teamwork during busy times, sharing responsibilities as needed.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Upsold appetizers, drinks and desserts to increase restaurant profits.

• Became Supervisor in six months with several positive feedbacks from the management, team fellows and satisfied customers
• Collaborated with chefs and managers to improve overall restaurant functionality
• Worked often with flexible schedule and extra shifts to meet business needs
• Assignment of work tasks and coordination of the activities for the dining room personnel
• New staff training with positive reinforcement and respectful, encouraging coaching
• Responsible of inventory, control and storage of goods according to safety policies and procedures
• Managed orders and bookings
• Improved set up of the dining room with attention to detail and efficiency of the service
• Displayed a warm and friendly attitude with a "customer-focused" approach
• Gained knowledge and practical skills of cafeteria and main variants of coffee-based drinks
• Optimally managed the cashier through an accurate use point-of-sale systems and payment processes

• Prepared and arranged service spaces and set-up according to the type of event, the number of guests and/or reservations
• Served food and beverages according to certain service standards
• Took orders with accuracy and attention to special requests
• Promoted and increased the presence of the restaurant on the web through social networks
• Collaborated with the chef on menu changes
• Managed the service and carried every kinds of tasks in total autonomy
• Scheduled numerous reservations, delivery and managed seating arrangements simultaneously in high-traffic restaurant while maintaining calm and professional demeanor
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty
• Cultivated warm relationships with regular customers.
• Collected payments, balanced cash receipts and maintained accurate cash drawer resolving possible discrepancies
• Inexperienced servers training
• Supervised server staff and simultaneously served personal section of tables
• Quickly and clearly communicated dining orders to kitchen staff, directing attention to special requests or dietary restrictions

• Worked in an international environment
• Handled high levels of stress, workload, extended shifts and fast-paced work
• Provided a professional service of different kind of dishes e drinks
• Bussed and reset tables to keep dining room and work areas clean and to maintain the flow of guests
• Responsible for the making of cold dishes
• As a barman, prepared different types of basic cocktails, draft beers and other alcoholic and non-alcoholic drinks
• Managed orders, bookings and delivery respecting timing and restaurant quality standards
• Monitored dining rooms for seating availability as well as service, safety and well-being of guests
• Applied comprehensive knowledge of wine, beer and cocktails to increase daily beverage sales
• Reviewed inventory to eliminate unnecessary expenses and provide optimal stock levels
• Operated cash register for cash, check and credit card transactions with excellent accuracy levels

• Executed efficient breakfast bar set-up and operations beginning at early hours and finishing prior to check out times
• Arranged bouffets, coffee corners and other types of catering within the different designated University areas
• Transported food and beverages according to safety standards
• Stocked clean plates, glasses and utensils to foster sanitary environment and reduce risk
• Resolved guest concerns quickly regarding food selection, beverage availability and freshness
• Replenished hot and cold food table and stocked beverage dispensers, plates and utensils
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event
• Loaded and unloaded delivery van carefully to maximize efficiency
• Provided friendly, courteous service to create memorable moments for guests
• Maintained flexible work schedule to meet event needs
• Served appetizers, delivered entrees and refilled beverages for banquet guests
• Fostered enjoyable event atmosphere through friendly guest interactions

During the period of insertion and networking in the city of Milan, I collected several experiences in different temporary , enriching and enhancing my skillset, carrying out different tasks and expanding my concept of catering and hospitality working as a:

• Restaurant waiter at "GESTO - Bistrot, Cocktail Bar"

• Restaurant server at "Sky Italy S.r.l."

• Catering waiter at "THE ROOM - Street Catering & Events"

• Waiter at "Al Bacio - Casual Gourmet"

• Waiter/Barman at "Santeria Social Club - Food, Drinks & Events"