I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
I am currently pursuing as a Restaurant Manager at The Choix par Pierre Gagnaire, Intercontinental Hotel, after the successful completion as assistant manager at the Reflets par Pierre Gagnaire in Dubai Festival City, Dubai. While being the member of a pre-opening team, I have been actively involved in all major operational and financial aspects like Staffing, Payroll, Training, Forecasting and Budget, setting the Standard Operation Procedures, Supervising and correcting the duties and tasks of the assigned work place and colleagues. I am now looking forward to continue and utilize the essentials of detailing the standards and maintaining the consistency of quality of our product and service which enables me to gain more job exposure and work towards the companies set targets and my career goals within the hospitality industry.
Furthermore, 11 years of fine restaurant and hotel experience especially 8 years with a 3 Michelin star Chef in a French fine dining have raised the bar of my food and beverage knowledge, leadership and showman ship skills with great attention to details and maintaining high standards, More over great pre-opening experience, creating SOP, working with corporate brand standards and implementations, scoring high in brand standards, award winning operations, achieving the matrix and KPO’s, I sincerely believe that I have gained enough confidence and industry exposure to be compatible and prove my worth in the fast growing and challenging field of hospitality business.
I hope that with my sincere dedication and perseverance, I shall be able to prove myself as an asset to your company.
1. Summary of Professional Qualifications
Vast working experience in a restaurant
Profound knowledge of bar management
Familiarity with wine service concepts, practices, and procedures
Ability to operate office equipment
Ability to analyze and interpret documents such as recipes and manuals
Ability to calculate figures and amounts
Employment History
Assistant Head Sommelier 1 august 2010 - 1 july 2012
Cimislia wineres r. Moldova
Confidently deliver exceptional, 5 star service to guests. At the same time, wine
knowledge and skills to lead the team in order to deliver an outstanding guest experience.
Working closely with the Head Sommelier and Restaurant management team, assisting
with wine list composition, guest recommendations, training for the restaurant team, in
addition to stock and cellar management.
Supervisor 20 july 2012 - 20 ianuar 2014
Restaurant Andy’s r. Moldova
Delegate tasks effectively.
Coordinate the activities of the catering and kitchen staff.
Handle pressure in a fast paced commercial operation.
Keep customers happy.
Market the restaurant through publicity.
Manage a group of diverse staff who have different abilities.
Schedule staff working hours and times.
Comprehensive knowledge of relevant Health & Safety rules and regulations.
Good communication skills and can build relationships with customers.
Extensive knowledge of food, wine and beverages, etc.
Willing to work long hours to cover evenings, weekends and holiday periods.
2. Head waiter 02 februar2014 - Present
Colors café Dubai
Coordinated with restaurant manager and performed all service as per
requirement.
Assisted all restaurant managers and organized various events to keep up the
morale.
Ensured compliance to all fire regulations and hygiene level required in the
restaurant.
Provided training to junior staff members in coordination with manager.
Evaluated performance of all waiters and prepared reports for management.
Communicated with guests on regular basis and ensured that they are satisfied.
Identified all demanding guests and informed restaurant manager for the same.
Provided all customers efficient service at all times and cooperated with staff
members for same.
Provided quality training as per the required service standards.
ACADEMIC QUALIFICATIONS
Diploma Technical wine College
CNVVC College 2008 - 2012
English speaker
Rusian speaker
Romanian speaker
PERSONAL DETAILS
Nemtanu Mihail
M: +971 56 824 2846
E: nemtanumihail@yahoo.com
Date of Birth: (month-day-year) July 9, 1992
Nationality: Moldavian , Romanian
