Customer Service Boca Raton

Elvira Hyska

***** ******* **, **** **/C Boca Raton Florida. 224-***-**** · ******.*******@***.***

Professional Profile

A proactive and dynamic professional Restaurant Manager with an outstanding track record of success managing and directing high-quality food a beverage operations in the Italian Cuisine Restaurant industry. Experienced working in prestigious, Five-Star operations, acquiring a reputation for consistently delivering a world-class guest experience that exceeds expectations. An innovative strategist capable of implementing new concepts and procedures aimed at improving the quality, efficiency, and profitability of the business. Possesses exceptional interpersonal and communication skills used to build rapport with guests and colleagues alike. A motivational and inspirational leader capable of coaching and empowering teams to fulfill their potential while ensuring that they make a positive contribution to the achievement of objectives. Highly organized, financially aware, and focused on delivering exceptional customer service. An excellent team player with a positive approach to conflict resolution and problem-solving.

Professional Experience

10/01/2023 - Still employed Serena Pastificio Boca Raton General Manager Serena Pastificio Boca Raton

• Developed and executed marketing strategies, resulting in a 58% increase in monthly sales.

• Ensured compliance with health and safety regulations, maintaining a safe and sanitary work environment.

• • Collaborated with chefs to update menus and optimize pricing, increasing profitability.

• • demonstrated ability to handle, high-pressure situations and resolve them. Customer complaints, effectively maintaining positive online reviews, and reputation.

• • Actively involved in community, outreach programs or local events to enhance brand, visibility, and community engagement.

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11/01/2015 - 03/05/2023 FOGO DE CHÃO Naperville Chicago. Manager Back of the House

• Accomplishing high customer service standards, training team, and achieving the best possible customer reviews for offering an unforgettable experience.

• Managing the hiring, training, and scheduling of employees every week overseeing the front and back of the house. Each guest is greeted with a warm welcome, served with pride, and extended a heartfelt invitation, on an authentic engagement experience level. Build and train back of the house team keeping quality of the food, health, and safety standards. 10/2009 -11/2015 HMSHOST O’HARE Chicago AIRPORT.

Multi-Unit Assistant GM/ Restaurants Stefany's Tuscany Café, Galileo Bar, Tuscany Deli

• Responsible for managing 123 employees in a very busy and fast place unit grossing $260,000 weekly Maintaining the budget on the cost of food, scheduling employees every week, and overseeing the front and back end of the units. Training the staff both in the kitchen and front end staff daily, building a team with excellent customer service, strong knowledge of food a beverage, and sales skills Managing the inventory every month, and ensuring that health a safety standards comply. They are accomplishing superior customer service experience that exceeds expectations An innovative strategist capable of implementing new concepts and procedures improving the quality, efficiency, and profitability of the business.

2004-2009 BRISSAGO AT GRAND GENEVA RESORT.

Assistant GM

• Responsible for 90 employees and the smooth running of this high-end Italian Restaurant grossing $155k- 170k weekly because of its high quality and fresh ingredients menu as well as the fact that most of the pasta and food were made fresh daily Provided a very comprehensive wine list coming directly from Italy which the customers delighted in and found great joy in the personally prepared special menus Managed the hiring, training, and the oversight of the front and back end of the house, developed the wine paring with the special menus utilizing license in food and wine paring which brought that special touch for the customers. Monitored the sales, ensuring growth through the correct training for the servers on food and wine pairing so that multiple employees could offer this special treatment.Achieved the best possible customer reviews resulting in the restaurant becoming #1 for offering an unforgettable experience.

2001/2004 DOLCE VITA & CAFFE’, CLEARWATER BEACH, FL General Manager

• Responsible for the oversight of 8 employees who later due to growth became 63, started as a bar with five tables and served an early lunch until 5 pm with a very restrictive menu.Managed the direction and growth by monitoring the cost of food by working with vendors on pricing, soon the restaurant grew to have more than 21 tables for service, increasing the hours to include night customers which resulted in a 60% growth within eight months. Oversaw the labor and training of new employees, interviewed and hired staff, and interacted with customers directly to ensure positive feedback was received while building the Restaurant Brand and ensuring the restaurant remained strong. Education and Qualifications

• License: Food and Wine, Culinary Vicenza, Italy

• Bachelor Degree: Technico di Laboratorio Bio- Medico, Universita di Padova Italy.

• Diploma: Including Math and English, Liceo Scientific, Padova, Italy

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