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Customer Service Manager

Location:
Pasig, National Capital Region, Philippines
Posted:
January 20, 2017

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Stefano Pomeridiano

ADDRESS: Light Residence, Mandaluyong, Metro Manila, Philippines

DATE OF BIRTH: 11 June, 1983

STATUS: Married

MOBILE: +63 (927) *** ****

e-MAIL: acydps@r.postjobfree.com

EDUCATION

July 2001

English & IT Bachelor’s Degree, IT Liceo Informatico e Linguistico Enrico Fermi, Rome, Italy

1999/2000 elected Student Representative for the year and member of the Student Committee.

2007 - Course “F&B Management” A.I.F.B.M. of Rome.

2008 - Course Sommelier “A.I.S ( Italian Sommelier Association )”.

2008 - Course Specialization Housekeeper and Floor Checker “Hilton Cavalieri Rome”.

LANGUAGES SPOKEN

Italian: native speaker

English: fluent Spanish: advance

Arabic: basic

COMPUTER SKILLS

Operating Systems: Micros, DOS, Windows, Mac

Microsoft Applications: Office, Access, Explorer

HTML programming language

INTERESTS/HOBBIES

Interests: Reading, trekking

Traveller

Member of the School Rome Soccer

Tennis, volleyball

REFERENCES

Oct. 2014/Till now - Anthropology Resources Inc. (Ace build., Makati) - Freelancer/Teacher

Feb. 2014/September 2014 - Aegis Services Philippines (Ortigas Center, Pasig City) – Executive Operation.

Nov. 2013/Jun. 2015 - ICCPI (Bel Air, Makati) – Web Master/Teacher

Dec. 2012/September 2013 - Restaurant Pierluigi (Ricci Sqr., Roma) – F&B.

Jun. 2012/Dec. 2012 - Restaurant Ribot (Olgiata, Roma) - Matre'D.

Oct. 2010/Jun. 2012 - Restaurant Trinità dei Monti ( Trinità dei Monti square, Roma) - Ass. Manager.

Feb. 2009/Oct. 2010 - Restaurant Cinque Sensi (Souq Waqif, Doha) – Restaurant Manager.

November 2008 - Rome Marriott Park Hotel (Colonnello T. Masala street, Rome) – Ass. Maitre'D, responsible breakfast.

2008/2008 - Hilton Cavalieri Rome (A. Cadlolo street, Rome) – Housekeeper, Chef de Rang.

2005/2007 - Restaurant Panzirone (Navona square, Rome) – Ass. Manager.

2002/2005 - Restaurant Tucci (Navona square, Rome) – Chef de Rang.

April 2001 - Restaurant Tucci (Navona square, Rome) – Commis de Rang.

Stefano Pomeridiano

Job Skills

Responsible for the overall smooth flow of the entire restaurant’s operations in order to render excellent food quality. Overseer for customer service, cost control, sanitation and safety, employee relations, and overall operations efficiency.

Clearly speaking and listening attentively to guests, other employees and superiors.

Communicate effectively with representatives from other companies.

Fully accountable for the Sales & Profitability of the restaurant.

Knowledge in cooking and kitchen operations from fine dining restaurant.

Excellent knowledge in sales forecasting, store marketing/sales building, cash handling, crew training & development and manpower scheduling.

Excellent leadership, communication and interpersonal skills.

Highly analytic, customer-focused and with integrity beyond reproach.

Good Communication skills both oral and written, in more than one language at once.

Active, and willing to work in flexible hours.

I Can handle heavy work with pressure.

Has great sense of Leadership and Sense of Urgency.

Pleasing Personality.

Willing to work overtime even just to finish reports, documents or any related operation with the job.

Able to multi-tasks and work under pressure.

Overall in charge of operations for the club.

Motivate and uplift morale of the employees.

Plan and organize events, functions or any special occasions.

Preside over daily staff briefings.

Delegate other duties and responsibilities to team members.

Maintaining the brand look of the store.

Staff evaluation.

Scheduling of the staff.

Attend to the VIP guests.

Officer in charge of dropping daily sales to the vault.

Personally handle damage control and troubleshooting activities.

In charge of making all major incident reports.

Preside over all management team meetings.

Will head security and handle all security matters.

High volume restaurant experience.

Demonstrated ability to provide friendly service and create loyal customer base.

A positive track record of controlling costs.

Able to work in a demanding TEAM environment.

Enthusiastic individual.

Handle kitchen operations, menu planning and other developmental kitchen systems and procedures.

Hotel and Restaurant Management (HRM).

I hereby authorise the use of my personal details solely for circulation within the company.



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