Maitre'd

SAMIR SVRAKA

* ******* **** *********@***.*** 516-***-****

Farmingdale, NY 11735 516-***-****

MAITRÉD

Top–performing, solutions–driven hospitality professional with experience in coordinating dining and catering operations, customer relations and employee team supervision. Decisive and results–oriented with outstanding leadership and crisis management skills. An engaging, professional communicator with the ability to put others at ease, quickly building relationships based on mutual trust and benefit. Excels in high-pressure and high stress environments. Meets and exceeds goals and objectives.

Professional strengths and abilities include:

 Employee Team Supervision

 Hiring, Training and Mentoring New Employees

 Employee Scheduling

 Customer Service and Relations

 Inventory Management

 Purchasing and Vendor Relations

 Event Management

 Payroll Calculation and Reporting

 Team Building and Team

Development

 Goal and Objective Oriented

 Managing the Special Needs of Individual Groups or Individuals Within A Group

 Hands-on Management Style

 Meeting and Exceeding Service Standards

 Implementing and Managing Policies and Procedures

 Food Presentation and Service Skills

 Team Leadership and Motivation

 Building and Maintaining Professional Relationships

 Time Management

 Long and Short-Term Planning

 VIP and High End Customer Experience

 Providing Guests With An Exceptional Dining Experience

 Detail Oriented

PROFESSIONAL EXPERIENCE

MILLERIDGE COTTAGE, Jericho, NY 6/00 – Present

MaitréD

• Oversee an employee team of 50 Waiters, Waitresses, and kitchen staff in a catering and special event environment.

• Hire, train, mentor and supervise new catering employees and provide team training to develop world class service standards.

• Schedule appropriate levels of employees to meet the needs of each event. Supervise events from service to food preparation, presentation and coordinate vendors providing other components of each event such as photographs, speakers, entertainment, etc.

• Take and control inventory. Order supplies, beverages and other consumables on a weekly basis.

• Calculate and turn in payroll and other event administrative paperwork.

• Manage all aspects of the event from start to finish, including set up and tear down, and ensure that the event runs smoothly.

CARNIVAL CRUISE LINES, Miami, FL 5/94 – 6/00

MaitréD/Head Waiter

• Managed dining room operations supervising a team of 80 employees providing proper coverage for 2 dining room settings a day of 500 guests in each setting.

• Developed and implemented company standards and procedures and ensured that all were followed by the employee team.

• Greeted guests as they entered the dining room and addressed any individual or group needs guests expressed.

Samir Svraka Page 2

PROFESSIONAL EXPERIENCE (Continued)

CARNIVAL CRUISE LINES

• Scheduled employees and ensured that all guests were provided with an exceptional dining experience.

• Exceptional communicator. Related well with guests and other staff members on a daily basis.

Waiter

• Provided each guest with a menu, made suggestions as requested, recommended wines to go along with dinner selections and was responsible for providing smooth service to a 5 course mean for 20 guests.

• Performed set up and breakdown of the dining room.

• Managed guest issues, complaints and problems to a positive resolution.

EDUCATION AND TRAINING

STAR (Simulation Training and Research Center)

Crowd Management

Crisis Management and Human Behavior

Beverage Sales and Service Seminar-Robert Mondavi Wines

Carnival Cruise Lines

Professional Development Program-Building Our Future

Johnson & Wales University

Leadership

Introduction to Management

Hotel Management College, Rijeka, Croatia

Completed Courses in Hotel Management for Two Years

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