Ramona Mohorea

• Successfully managed one of the best Japanese restaurants in London with £7.5 million turnover and a capacity of 200 seats, split between the restaurant, terrace and the lounge.
• Led, counselled and disciplined a management team of 10, addressing issues promptly and providing constructive feedback, which resulted in a very strong, knowledgeable and responsible team willing to go the extra mile for the benefit of the business.
• Managed company budgets effectively to deliver continually against monthly profit goals.
• Guaranteed compliance with food safety procedures and quality control guidelines, which led to us achieving 5 stars food & hygiene rating.
• Reduced staff turnover by 10% through targeted training and development.
• Optimised profits by controlling food, beverage and labour costs, through the implementation of weekly stocktakes and analysing daily wage costs.
• Engaged with patrons to boost customer service and create long-term relationships, which triggered extra sales and brand loyalty.
• Minimised significantly loss and misuse of equipment through proper supervision and staff training.

• Assisted the General Manager in leading a management team of 8 in one of the best fine dining restaurants in London with a £4 million turnover and a capacity of 136 seats split between the restaurant, a private dining room, lounge area & indoor terrace.
• Set weekly sales targets based on previous performance, existing reservations and external factors that could impact takings (school holidays, national holidays etc.)
• Ensured daily business operations ran smoothly and efficiently by closely monitoring procedures and staff operations, providing extra training and assistance to underachievers.
• Engaged staff in monthly performance goals, motivating and incentivising effectively to achieve them, which led to 5% increase in sales compared to previous years.
• Maintained exemplary quality standards across service and safety for faultless customer feedback, demonstrated by the consistent high score achieved on mistery diners reports (95% and above).
• Managed the hiring of new staff, completing matters including reviewing applications, conducting interviews and selecting candidates.
• Introduced a new concept of cross-training for the employees which increased efficiency and reduced staff turnover by 15%.

• Multifaceted venue, which houses a restaurant, 4 private dinning rooms, a private members lounge, destination cocktail bar, wine-tasting room and a secret den with a total capacity of 350 covers and a turnover of 3.5 million.
• Achieved 15% increase in sales compared to previous years through improved sequence of service, order expediting and table-turn times in all dining outlets, which resulted into higher daily covers served with zero additional labour or overhead costs.
• My team managed to achieve the highest standards of customer service, ensuring the guest experience is reflective of the company's core values and is mirrored across the range of services and facilities provided, reflected in the guests reviews, feedback forms and the excellent Mystery Diner reports (all above 95%).
• Maximised compliance by auditing quality systems.
• Directed safety operations and maintained clean work environment in adherence to HSE requirements.
• Managed budget implementations, employee reviews, training, schedules and contract negotiations.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems.
• Developed and maintained relationships with customers and suppliers through account development.

• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Carefully interviewed, selected, trained and supervised staff.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations and procedures.
• Created fun team building activities to engage staff in up-selling to meet revenue targets.
• Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.

• Reporting to the General Manager, was responsible for all the food and beverage operations in this busy 157 bedroom hotel, with a 200 covers Restaurant, two bars and Banqueting for 450 guests.
• Assisted the chef to develop menus that suited our core client base to encourage food sales across the site, whilst constantly portraying a highly professional image of the hotel & paying particular attention to guest satisfaction & efficiency.
• Fully responsible for the overall run of the hotel's operations, in the GM's absence.
• Opera PMS proficient, I've also been dealing with late arrivals and assisting with early check-ins/check out departing guests using the hotel's accounting system, taking payment from guests in the form of cash or credit cards.
• Ran extensive customer service training, including customer greetings, complaint resolution and interpersonal skills.
• Resolved customer issues, working with kitchen and bar staff to compensate guests.
• Managed the event planning from start to finished, creating events according to target audience requirements and market trends.

First Class Honours

GPA: 9.53, at grade A