Peter Alfonso

Was chosen as restaurant officer by the owner of the food chain. Relocated to Paris and took over as the sole supervisor of the restaurant's biggest branch. I was responsible for everything from staff management to menu and portion decisions.
I am also responsible for stock and inventory supervision. All stocks and storage is under my supervision alone.

At start of my job, I was responsible for looking after daily running of the restaurant. I had to motivate the staff and ensure that they are delivering their maximum. I also looked after the use of equipment and crockery, cutlery and linen stock.
Gradually my responsibilities were increased as I was responsible for ensuring a good ambiance, table settings and menu divisions. Portion sizes and meal planning was also looked after by me. I greeted guests and attended each table to meet customers. This made people know me by name and whenever they came again, I would address them by their names. This created a good relationship and our regular customers increased.
I was also responsible for supplies, stocks and menu changes as per season and festivities. Designing special offers and new deals were part of my job.

Looked after the working of staff and proper day to day running of the restaurant.
Ensured timely service and proper food portions.
Made sure the restaurant manager is briefed about all employees' services and level of commitment.