Customer Service//Restaurant Manager

Vanessa Zavidniak

** ***** ** ****-*** Customer Service and Food & Beverage Experience

**** ***** ***

Carlsbad, CA 92010

(801) 448 - 9355 **********@*****.***

EXPERIENCE

Roost Uncommon Kitchen/Revival Social Club/Archetype – Server

January 2024 – August 2024

Roost, Revival, and Archetype all share owners and are sister restaurants. Roost and Archetype are attached, and Revival is one block up the street. I had worked for these owners previously from 2019 to 2020, eventually leaving around June to go be there for my parents during the pandemic. I cannot say anything that would do the owners and staff of these establishments’ justice. They are my chosen family. Roost is a breakfast restaurant and Archetype blends in with lunch/dinner that becomes available at 11am. Revival is a more high end restaurant with very unique food and cocktails that will blow you away. Many of us worked between all three restaurants and so we became close while also working different in different varieties. I cherish the owners and staff here and am happy to have such a close relationship with them.

Nick’s on State - Restaurant Manager

August 2022 – June 2023

Nick’s is truly the centerpiece of so many things that I’ve aimed to achieve throughout my career. It’s an established company known for its consistency, upscale dining experience, and overall level of customer service. With locations from south San Diego to northern LA, Nick’s is still privately owned by Nick and he is extremely involved in decision making and with his employees - hosting things like workshops with us and also making sure to visit us at our stores. I got to know our regulars and what they enjoy so that I could send them a surprise on special occasions. I also got to know my team and find out why they’re passionate about this industry and then nurture that so they could grow and find their own passion within food, drink, and hospitality. I also learned the behind the scenes of running a restaurant: ordering, running expo on a kitchen, labor percents, food costs, etc.

Le Papagayo, Restaurant Manager

March 2022 – August 2022

After working at Campfire, reaching my tenth year in this industry, and reaching the age of thirty, I decided I was ready to take the next step in my career. Coming from a more fine dining career I fully believed that I would be able to positively impact Le Papagayo and I have learned so much. I have learned what it means to build a team. I have learned that a boss delegates and a leader teaches. I have learned about numbers and schedules and some of the other behind the scenes facets. However, the most important things I’ve learned can’t be taught but experienced. I’ve learned that your team is truly an extension of yourself. I have learned what my ethos about this industry truly is and that I full heartedly believe in it. I have learned how important mutual respect is among a team. I have also learned that this is exactly what I want to be doing.

Campfire, Server

March 2021 – March 2022

Campfire was a restaurant that I accidentally stumbled into during the year 2018 and I wanted to be a part of their team ever since. The buzz in the air, the intricacy of the cocktails the intimacy of the experience, everything was superb. When I finally received the opportunity to be a part of their team, I definitely gave it my all. I fell in love with the idea of curating experiences for guests, rather than simply serving them dinner. I truly believe that it is impossible for two experiences to be the same there, they are genuinely curated to the individual. You are held to such high standards, and yet you also truly want to uphold them, if not surpass them. The work ethic was incredible, but so was the passion for what you do, and I think that was my other favorite part.

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Skills

I am proficient in most computer programs. To name a few: Microsoft Office (ie: Excel, Word, PowerPoint).

I am familiar with many restaurant platforms, such as Toast, Aloha, Yelp, OpenTable, etc.

I speak decent Spanish due to studying it for six years in school.

I think that my most valuable skill has been my travels. I committed myself to traveling throughout my 20s (and I guess the beginning of my 30s) so that I could see how hospitality and food & beverage differed across different cultures and way of life. I have had the opportunity to work with some incredible people that I Have worked hard to maintain close relationships with. I think that these experiences have allowed me to grow so much and have such a deeper, beautiful, understanding of the way of hospitality.

Education

Jserra Catholic High School, San Juan Capistrano CA, High

School

2006 to 2010

Southern New Hampshire University, Remote

I am currently taking a break, but am just about one semester away from my BA

I am set to graduate from SNHU with a BA in European History and a minor in literature. I have always loved history and learning about different people, religions, cultures, etc. My other passion for wine really mixes well with this as wine has its own place in European History. It also caters to me working in the hospitality industry, as I am constantly wanting to learn, expand my knowledge, and get to know all the people that come into my place of work.

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