Captain

Queens, NY ***** 347-***-**** *******.*******@*****.***

CIPRIAN GROSU

Experienced restaurant professional with over 16 years of experience in hospitality business. Excellent reputation for resolving problems and improving customer satisfaction. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Service- oriented Server with years of experience in restaurant operations. Dependable, quality- focused professional well-versed in serving delicious food and beverages while maintaining dining, kitchen and cleanliness standards. Collaborative team leader with comprehensive background of equitable supervision.

PROFESSIONAL

SUMMARY

SKILLS ● Service-Oriented

● Relationship Building

● Warm and Friendly

● Team Player

● Cool Under Pressure

● Staff Training

● Upselling and Cross Selling

● Wine and Liquor Service

Food and Beverage

Pairings

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● Detail-Oriented

Multitasking and

Prioritization

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SERVER 09/2014 to Current

Park Hyatt Hotel, New York, NY

ASSISTANT GENERAL MANAGER OF OPERATIONS 12/2009 to 09/2014 Nello, New York, NY

RESTAURANT MANAGER 10/2006 to 11/2009

Ithaka Restaurant, New York, NY

WORK HISTORY

● Explained menu items and suggested appropriate options for food allergy concerns.

● Worked with POS system to place orders, manage bills and handle complimentary items.

● Cultivated warm relationships with customers.

● Increased sales significantly by upselling higher-end products to customers. Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

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Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

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● Carefully interviewed, selected, trained and supervised staff.

● Correctly calculated inventory and ordered appropriate supplies. Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

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● Purchased adequate quantities of food, beverages, equipment and supplies.

● Promoted positive atmosphere and went above and beyond to guarantee each customer BANQUET AND RESTAURANT MANAGER 01/2002 to 09/2006

Intercontinental Hotels Group, Bucharest, Romania

received exceptional food and service.

● Carefully interviewed, selected, trained and supervised staff. Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

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● Reconciled cash and credit card transactions to maintain accurate records. Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

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● Verified prepared food met standards for quality and quantity before serving to customers.

● Maximized quality assurance by completing frequent line checks.

● Interpreted instructions to schedule and set up events to client specifications. Set up and broke down conference and banquet rooms to meet facility standards and specifications.

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● Directed and managed banquet functions for 600persons event. Spiru Haret University, Bucharest

Bachelor of Arts, Hospitality Administration And Management, 06/2005 EDUCATION

Forbes standards of service training

ServSafe certificate

Alcohol training awareness program

CERTIFICATIONS

Romanian

Native or Bilingual

English

Full Professional

Spanish

Full Professional

Greek

Limited Working

LANGUAGES

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