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| Position wanted: |
Bar person,sommelier,trainee management,service person. |
| Job category: |
AdvertisingAgricultureAirportFood ProcessingHospitalityHotel IndustryRetailTourismTranslation |
| Preferred Location: |
Fiji |
| Preferred City-State/County: |
Nadi |
| Objective and Resume Summary: |
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I am a highly motivated individual, and hope to obtain a position in the hospitality field.
I have a Bachelor degree in Hotel and Restaurant Management and more than ten years experience in the hospitality industry including cruise ship and 5 star hotel. I have also completed the WSET (Wine and Spirit Education Trust) level 3 advanced certificate in Wines and Spirit course.
I would now like to forward my professional and social skills to a superior position, and am therefore very interested in the positions you are offering.
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| Skills: |
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| Known languages (and levels): |
English-Very GoodGerman-A littleRussian-A littleOther: Bulgarian
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
12000 GBP
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| Current Location: |
( Confidential ) |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Bachelor
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Education
Prof. D-r Assen Zlatarov University, Burgas, Bulgaria
Diploma of Higher Education/Bachelor degree in Hotel and Restaurant Management.
During this four year full time course including a year of internship in a four star hotel in the heart of England studied subjects such as: Food and Beverage Commodities, Nutrition Physiology and Hygiene, Microeconomics, Information Equipment and Technologies, Accounting and Control, Social Psychology, Restaurant Service Organization, Hotel and Restaurant Economics and Organization, Principles of Management, Firm Management, Bar Tending, Law, Technology of Food Production, etc.
Computer: Microsoft Word, Excel, Front Page, SMS (Spencer Meyer System – Hotel and Catering)
Wine knowledge: I have completed the WSET (Wine and Spirit Education Trust) level 3 advanced certificate in Wines and Spirit course.
Course on the storage and service of Habanos - The Grove, September 2003.
References: References are available on request.
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| Work History & Experience: |
| Years of Work Experience: |
10 to 15 Years |
Internship
August 1998 – August 1999
The Chateau Impney Hotel, Droitwich Spa, UK.
Wine Waiter
In this 300 room, four star hotel my job activities included: preparing prior to service, Mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the restaurants and function rooms, assisting in greeting and sitting guests along with answering the telephone and taking reservations in the absence of a host, maintaining the cleanliness in the working areas. I also did a few shifts in the stores department.
Work Experience
March 2009 – Present
London Pub, Burgas, Bulgaria.
Bartender.
In this small but busy family owned pub situated in the beautiful Sea Garden of
Burgas my job activities included: preparing prior to service, mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the pub, assisting in greeting and sitting guests along with answering the telephone, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
December 2008 – February 2009
Bar “Base Camp”, Bansko, Bulgaria – Manager
In this busy night bar in a well known Bulgarian Winter Resort I was hired as a
Manager but due to personal problems of the Head Bartender I had to take her
shifts for a couple of months. As a manager my job activities included: supervision of
three members of staff, supervision and implementation of basic HACCP (the only food we were dealing with in the bar was fruits, nuts, milk, crisps and chocolate bars) so this was limited to supervision of FIFO(first in first out),expiry dates of food and beverages, proper disinfection, storage and handling of fruits, supervising refrigerators and milk temperatures and maintaining high standards of general hygiene. As there was not an established HACCP system in the bar I arranged all the paper work needed to keep record of deliveries, refrigerator and milk temperatures, cleaning schedules of bathrooms, ice machine, etc., as required by Bulgarian and European regulations. I was also in charge with basic accounting as I was arranging deliveries, requisitions and inventories, and was accounting to the bar owners once a week.
After a month I managed to negotiate with the owners delegation of the marketing and advertising duties to the Head Bartender while she was still off her bartending duties.
I also introduced and trained two new members of bar staff one with some experience and one with none, and they did very well. I was also arranging weekly meetings with the
owners on which we discussed issues like in house entertainment(DJ, live music, etc),advertising, budget planning and results.
As this was a hands on position not by owners requirements but as I believe in personal example, in addition to the bartending and management duties I was also
cleaving woods and maintaining the fire place as well as cleaning and repairing things within my competence.
June 2008 – October 2008
Northrop Grumman, Bulgaria – Translator/Interpreter/
June 2007 – June 2008
College of Tourism, Burgas, Bulgaria.
Barista.
My job activities included: preparing prior to service, mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the college cafeteria, assisting in greeting and sitting guests along with answering the telephone, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
April 2007 - May 2007
Anthea Hotel, Ayia Napa, Cyprus.
Bar Person.
In this busy hotel/karaoke bar my job activities included: preparing prior to service, Mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the restaurants and function rooms, assisting in greeting and sitting guests along with answering the telephone and taking reservations in the absence of a host, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures in the hotel, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
January 2007 – March 2007
Descent International, Les Gets, France.
Assistant Chalet Manager.
In this 5 bedroom luxury chalet my duties were more of a butler than manager and included: providing of courteous and efficient service of breakfast, afternoon tea and dinner to our guests, mise en place for the stations and service areas, maintaining the cleanliness of the chalet, turning down beds, helping our chef, maid and driver, washing and cleaning up after and during service, providing resort and area activities and general information to our guests, as well as meeting and greeting guests on arrival, taking their luggage to their rooms and unpacking it on request while taking them for a tour of the lovely Ferme de Moudon chalet, arranging ski fittings for guests on site or in a local ski shop, preparing breakfast on the chef`s day off, pressing the table cloths and napkins, doing the laundry and fixing minor maintenance problems, serving pre-dinner drinks and canapes in the chalet or the outside Jacuzzi, preparing the sauna when necessary, reserving restaurant tables for our guests on request, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all food and beverage requisitions for the chalet with our chef using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
August 2006 – October 2006
The Coco Reef Resort, Hamilton, Bermuda.
Wine Waiter.
My job activities included: preparing prior to service, Mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the restaurants and function rooms, assisting in greeting and sitting guests along with answering the telephone and taking reservations in the absence of a host, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures in the hotel, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
September 2004 – May 2005
Style Real Estate, Burgas, Bulgaria.
Real estate dealer.
Running this small real estate company with a business partner I was mostly in charge of the marketing and advertising including launching and maintaining the company`s web site, negotiating with local and real estate newspaper representatives, maintaining a clients database, as well as monitoring marketing, advertising and operational costs, while answering the telephone and e-mails of potential/existing clients and business partners.
I also took part in the sales negotiations on a number of occasions.
August 2003 – July 2004
The Grove Hotel, Hertfordshire, UK.
Bar Person/Sommelier
In this 227 room luxurious five star hotel my job activities included: preparing prior to service, Mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the restaurants and function rooms, assisting in greeting and sitting guests along with answering the telephone and taking reservations in the absence of a host, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures in the hotel, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
April 2003 – July 2003
Costa Cruises, Costa Classca Vessel
Assistant Bartender
On board this luxurious cruise ship as an assistant bartender my job activities were very much the same to the ones mentioned about the above position/The Grove/.
Only the bar was classic both as a concept and work organization. I mean The Puccini
Bar where I was doing evening until early morning shifts. The Al Fresco bar where I was doing 10 am – 4 pm shifts was an open air bar on the stern of the vessel.
May 2002 – October 2002
Kuban Hotel, Sunny Beach, Bulgaria.
Bar Person
In this busy casino bar my job activities included: preparing prior to service, Mise en place for the stations and service areas, providing courteous and efficient service of food and beverage to guests dining in the restaurants and function rooms, assisting in greeting and sitting guests along with answering the telephone and taking reservations in the absence of a host, maintaining the cleanliness in the working areas, maintaining the high team focus by showing cooperation and support to colleagues in pursuit of team goals, contributing ideas and suggestions to enhance operational/environmental procedures in the hotel, taking personal responsibility and initiative to resolve issues, performing all duties and responsibilities in a manner that ensures my safety and that of others in the work place, preparing and controlling all beverage requisitions for the bar using established ordering systems and par levels, providing the service of alcohol in accordance with applicable laws, monitoring and recording all spillages and wastage, accounting for monies received for the sale of food and beverage, monitoring guest conduct and reporting any potential areas of concern.
November 2002 – February 2003
Brown and Root Services, Sarafovo, Bulgaria.
Interpreter
Employed as an interpreter in a military camp my job activities included mostly interpreting and supervising 20 local laborers working in the camp and in the dining facility.
May 2001- August 2001
Izbata Restaurant and Wine Cellar, Pomorie, Bulgaria.
Waiter/Sommelier
I started working in this 200 seats restaurant as a waiter but as it was a part of a well established local wine cellar and my employers obviously found me a very good wine presenter who also speaks languages so I was mostly organizing wine tasting and presenting wines to guests/wine merchants/enologists in the cellar and the restaurant. To more than 150 people with a microphone, sometimes. I had to write the presentations my self and the sales were excellent as well as the applauses from my audience.
May 2000 – September 2000
Mistral Hotel, Nassebar, Bulgaria.
Bartender.
Another seasonal bar job after I completed my college education.
March 1995 – September 1996
Military Service – Obligatory.
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