Experience

• 

  Paradox wine & cheese bar

  May 2014 - Jan 2015

  Waiting staff

  Worked in a team of 7 sommeliers. Served and presented a large number of local, regional and international wines and spirits. Prepared and served cheese, curred meat and other cold tapas platters. Prepared coffee and coffee like beverages.

• 

  Hilton imperial dubrovnik

  Mar 2015 - Feb 2016

  Participated in a large number of sales, marketing and other management meetings. Assisted with meeting & event planning, as well as menu & wine list design. Conducted sales & revenue data, Participated in guest satisfation analytics, menu engineering etc. Prepared a large number of classic as well as craft cocktails, participated in cocktail list creating, managed beverage inventory, etc. Performed daily service operations, displayed a thourough knowledge of menu and wine list, served VIP guests, room service operations, etc.

  • F&B Management Internship

    Nov 2015 - Feb 2016

  • Bartender

    Aug 2015 - Oct 2015

  • Waiter

    Mar 2015 - Jul 2015
• 

  Amfora restaurant

  Mar 2016 - Mar 2017

  Restaurant supervisor

  Supervision of all service operations, daily revenue operations, managingreservations, shift scheduledesign, menu & wine list design, sommelier activities, guest satisfactionevaluation, etc.

• 

  Dubrovnik tourist board

  Sept 2016 - Mar 2017

  Social media marketing intern

  Participated in organisation and planning, as well as creating marketing campaigns for Dubrovnik Winter Festival & Dubrovnik Gastro Quality projects. Designed press conference presentations for the Mayor's office, conducted market research, etc.

• 

  Hotel tamaris

  Mar 2017 - Oct 2017

  Assistant restaurant manager

  Developed SOPs to improve service quality, quality management program development, developement of employee rewards program, wine list & cocktail menu design, menu design, sommelier activities, guest satisfaction evaluation, bartender training & developement, etc.

• 

  Locanda blu

  Jan 2018 - Dec 2018

  Restaurant manager

  Increased revenue by 30%, profits by 20% by creating new lunch and beach bar concept. Staff hiring, staff training, lunch & dinner menu design, wine list, cocktail menu & craft beer menu design, staff schedule, HR operations, SOP developement, marketing activities, etc.

• 

  Phobs

  Sept 2018 - Dec 2018

  Intern

  Condacted cliente data and market research, participated in customer support operations, etc.

• 

  Arnolfo ristorante

  Aug 2019 - Jun 2020

  Commis chef / chef de partie

  Participated in daily kitchen operations, operated the fish station independently, dish creation and execution, food cost calculating, procuring ingredients, participated in Michelin star events, kitchen hygiene operations, HACCP standard operations, etc.

• 

  Meneghetti wine hotel & winery

  Jul 2020 - Oct 2020

  Chef de partie

  Participated in daily kitchen operations, operated hot section independently, dish creation and execution, food cost calculating, procuring ingredients, participated events, kitchen hygiene operations, HACCP standard operations, etc.

• 

  Locanda blu

  Dec 2020 - Nov 2022

  Managing partner & director of food and beverage
• 

  La chaîne des rôtisseurs

  Oct 2021 - now

  Member
• 

  Hotel emotheo

  Nov 2022 - Feb 2023

  Executive chef and f&b manager
• 

  Zoi restaurant

  May 2023 - now

  Executive chef