Germain Rizzi

• Organizational manager for the opening of bars and restaurants.
• Mediator for obtaining paperwork from the foreigner's office
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Assisted in organizing and overseeing assignments to drive operational excellence.

• Trained and mentored all new personnel to maximize quality of service and performance.
• Communicated repair needs to maintenance staff.
• Conducted regular room inspections to verify compliance with housekeeping standards.
• Increased employee performance through effective supervision and training.
• Developed and implemented detailed housekeeping standards to promote cleanliness standards for guest rooms and common areas.

Commercial relationships with wine shops for purchasing wines at restaurants

• Trained and mentored all new personnel to maximize quality of service and performance.
• Communicated repair needs to maintenance staff.
• Assigned housekeeping staff to specific shifts and room blocks based on abilities and daily requirements.
• Conducted regular room inspections to verify compliance with housekeeping standards.
• Increased employee performance through effective supervision and training.

• Built relationships with clients to establish new contracts.
• Negotiated contracts and product prices by collaborating with vendors and developers.
• Used key metrics and prepared reports for senior management to monitor performance of commercial activities.
• Conducted market research and analysis to create detailed business plans on commercial opportunities, business development and expansion.

• Worked closely with organizational leadership and board of directors to guide operational strategy.
• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Led development of comprehensive business plan to maximize profitability and company performance.
• Introduced new methods, practices, and systems to reduce turnaround time.

• Greeted guests, sat at tables and brought orders to assist front of house staff.
• Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
• Led planning, set up and takedown for special events.
• Implemented training program for front of house staff to maintain high standards of customer service.
• Motivated staff to perform at peak efficiency and quality.

• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
• Set up wine tastings to bring in business and promote special offerings.
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.

• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Established team priorities, maintained schedules and monitored performance.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Assisted in organizing and overseeing assignments to drive operational excellence.

• Answered questions regarding menu items and suggested dishes exceeding guest expectations.
• Delivered food to table using serving trays and refilled water glasses with pitchers.
• Verified clearing of dishes, silverware and used glasses within reasonable amount of time after guests finished eating.
• Maintained well-organized mise en place to keep work consistent.

• Maintained well-organized mise en place to keep work consistent.
• Answered questions regarding menu items and suggested dishes exceeding guest expectations.
• Delivered food to table using serving trays and refilled water glasses with pitchers.
• Verified clearing of dishes, silverware and used glasses within reasonable amount of time after guests finished eating.