Luca Talarico

Optimal guest relationship management, from initial contact to final checkout, resulting in increased satisfaction and loyalty.
Design and implement methods to improve service and team performance, increasing business sustainability through continuous improvement.
Consistent maintenance of food storage and preparation equipment to ensure compliance with safety standards and cost-effective operations.
Supervision of a team of 9 restaurant employees, fostering a positive and productive atmosphere that enhances the employee experience.
Support restaurant owners in pricing, providing information on ingredient costs and proper portioning.
Assessment of skills of candidates to hire within the restaurant to fill vacant roles.
Effective management of inventory and supplies while cutting costs.
Autonomous execution of assigned tasks.
Organization and completion of workload independently and efficiently.
Handling unexpected events and work-related issues quickly and efficiently.
Support colleagues in carrying out assigned tasks.

Table service with speed, courtesy, and precision.
Clearing tables and cleaning the dining room.
Setting up table settings.
Managing reservations and orders.
Explaining the daily specials and seasonal specialties to guests.
Supporting reception in welcoming guests.
Processing and delivering bills and managing paper and electronic payments.

Organizing and supervising service in the assigned area.
Welcoming guests, explaining the menu, and explaining the characteristics of the dishes.
Presenting the wine list and suggesting the best pairings with the selected dishes.
Courteously and efficiently resolving any customer complaints.
Monitoring inventory, replenishing the Panadora, and taking care of the housekeeping during service.
Managing the dining room staff and training new hires.
Managing inventory and ordering tableware, table linens, and service accessories.
Complete management of assigned tables, ensuring adequate service standards and customer satisfaction.
Taking orders and delivering them to the kitchen staff.
Collaborating with the kitchen staff to ensure order management and prompt service.
Arranging tables, chairs, and cutlery, and setting up tables for large groups.
Verifying guest satisfaction during service and resolving any issues.
Arranging the venue and selecting the most appropriate set of plates, cutlery, wine glasses, and water glasses for the occasion.
Demonstrating polite and professional behavior toward customers to encourage inquiries and orders.
Preparing trays, cutlery, and tableware, and arranging condiments, bread baskets, and breadsticks.
Explaining menu alternatives to customers, offering suggestions based on their requests.
Managing reservations and arranging table settings before guests arrive.
Assisting in organizing themed evenings to attract new customers and promote the restaurant.
Managing emergency situations, such as food allergies or accidents, ensuring customer safety and well-being.
Coordinating with kitchen staff to ensure prompt service and increase customer satisfaction.
Training new waiters on restaurant policies, service techniques, and menu features, ensuring the quality of service.
Providing service coverage during special events, such as weddings or corporate parties, ensuring an experience appropriate to the occasion.

• BREAKFAST SERVICE:
  Setting up the breakfast buffet and ensuring breakfast products are replenished
  Cleaning and tidying up
  Preparation for evening service
  EVENING SERVICE:
  Managing a 30-guest lineup with two waiters
  Managing reservations
  Welcoming guests
  Taking orders
  Professional food, beverage, and wine service
  Coordinating with the restaurant manager to ensure successful service
  Proper accommodations for guests with special needs, including child seats and wheelchairs.
  Training new waiters on restaurant policies, service techniques, and menu features, ensuring the quality of service provided.

Setting the table and attending to aesthetic details.
Maintaining customer relationships, always ensuring maximum satisfaction.
Organizing and supervising service in the assigned area.
Welcoming guests, explaining the menu, and explaining the characteristics of the dishes.
Clearing tables and cleaning the premises after service.
Presenting the wine list and suggesting the best pairings for the chosen dishes.
Courteously and efficiently resolving any customer complaints.
Monitoring inventory, replenishing the Panadora, and taking care of the ménage during service.
Managing the dining room staff and training new hires.
Comprehensive management of assigned tables, ensuring appropriate service standards and customer satisfaction.
Demonstrating polite and professional behavior towards guests to encourage inquiries and orders.
Verifying guest satisfaction during service and resolving any issues.
Taking orders and delivering them to the kitchen staff.

Breakfast service preparation
Table service for lunch and dinner
Barista at the café
Room and equipment cleaning
Kitchen assistance with preparations