Atanas (Nash) Georgiev
Deerfield Beach,FL
Summary
With a background as a Captain and Certified Sommelier at Eleven Madison Park, a renowned 3 Michelin star restaurant, there is a demonstrated history of delivering exceptional hospitality service and effectively managing high-performing teams. Success in navigating complex situations and catering to high-profile clientele reflects a commitment to ensuring an unparalleled guest experience. Motivating, engaging, and educating staff members on all aspects of hospitality is a genuine passion. Currently seeking a position that offers creative freedom and growth opportunities to further contribute to the industry.
Make It Nice.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Fabio Trabocchi
10.2023 - Current
- Took ownership of wine program as main area of responsibility.
- Trained staff on wine service and knowledge, specifically Italy. Created all training materials from scratch
- Ordered all wine, created systems in place to keep and sustain wine program's profitability
- Proficient in BinWise and ToastPOS. Communicated with vendors daily as well as added buttons, adjusted prices and tracked wine sales on Toast.
- Selected weekly wine cellar selections to pair with food specials, as well as wines for half-off wine Mondays based on current inventory and guest requests.
- Managed daily operations to ensure high level of efficiency, consistency, and quality in both food and service.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
Captain
Eleven Madison Park
10.2021 - 10.2023
- Maintained highest knowledge of all food, wine and spirits, beverage, restaurant history, and all small details throughout menu changes.
- Maintained 3 Michelin level standards throughout all positions and successfully re-earned 3 stars as the only plant based restaurant in the world with that accolade.
- Led work projects to improve Wine and Spirit list education, reduce paper waste by contacting POS providers, and introduce new tableside presentations of Japanese tea.
- Worked with a team of 3 high-performance employees every night and communicated, delegated, and assured that service was executed at the highest level.
- Pursued Certified Sommelier diploma to further increase my knowledge and be able to give guests widest range of options for their experience.
- Worked through different positions, including kitchen server, expediter, assistant server, server, and cellar assistant before moving into the Captain role.
Restaurant Manager
Basin Harbor Club
05.2020 - 10.2021
- Managed a team of 12 employees in a white tablecloth fine dining restaurant.
- Led a wine education program as a weekly class with a quiz at the end of the season.
- Assisted the Wine Director with cellar inventory and wine list management.
- Managed financials and made sure all accounting and paperwork was correct.
- Led weekly manager meetings to ensure communication was clear between staff and management
- Worked alongside marketing team and event organizers to make sure that social media presence was increasing.
- Developed seasonal specialty cocktails and highlighted wine list menu with special seasonal offers.
- Worked private events, banquets, and over 25 weddings.
- Worked flexible hours; night, weekend, and holiday shifts. Oversaw Breakfast shifts, Dinner services, and other restaurant events.
Server
Boyne Resorts
12.2019 - 03.2020
- Won multiple competitions, including top performer in wine sales, highest volume of premium meat cuts sold, and highest overall sales figures.
- Provided exceptional customer service by greeting guests, taking orders, and ensuring overall guest satisfaction.
- Demonstrated extensive knowledge of menu offerings, including cuts of meat, preparation methods, and wine pairings.
- Consistently upsold menu items and made recommendations based on guest preferences.
- Handled guest complaints or concerns with professionalism and resolved issues to their satisfaction.
- Maintained clean and organized work area, including setting up and breaking down tables and side stations.
- Collaborated with kitchen staff to ensure timely and accurate delivery of food orders.
- Processed guest payments and accurately balanced cash drawers at the end of each shift.
Education
High School Diploma -
Cvetan Lazarov
Bulgaria05.2013
Skills
- Wine Tasting Events
- Food and Beverage Pairings
- Excellent Communication
- Customer Engagement
- Critical Thinking
- Training and Development
- Software Proficiency
- Cultural Awareness
- Attention to Detail
- Troubleshooting
Certification
Certified Sommelier from The Court of Master Sommeliers - America (September 2022)
Accomplishments
- Corey Kelly - General Manager - Noksu NYC 914-715-9242 corey@noksunyc.com
- Chris Arora - Wine Consultant - Celebrity Cruises - 206-849-1724 carora@rccl.com
- Ricardo Boada - Service Director - EnsenadaNYC - 917-525-0286 ricardo.a.boada@gmail.com
- Amédée Timmer - General Manager - The Noortywyck (929) 245 4595 atimmer@thenoortwyck.com
Languages
English
Native or Bilingual
Bulgarian
Native or Bilingual
Japanese
Elementary
Chinese (Mandarin)
Elementary
Timeline
Restaurant Manager
Fabio Trabocchi
10.2023 - Current
Captain
Eleven Madison Park
10.2021 - 10.2023
Restaurant Manager
Basin Harbor Club
05.2020 - 10.2021
Server
Boyne Resorts
12.2019 - 03.2020
High School Diploma -
Cvetan Lazarov
Certified Sommelier from The Court of Master Sommeliers - America (September 2022)
Similar Profiles
Joshua JenkinsJoshua Jenkins
Private Events Manager at Fabio Trabocchi RestaurantsPrivate Events Manager at Fabio Trabocchi Restaurants
Cierra TurnerCierra Turner
Captain at Del Mar De Fabio TrabocchiCaptain at Del Mar De Fabio Trabocchi
AMY LEWERENZAMY LEWERENZ
CATERING COORDINATOR at FABIO TRABOCCHI RESTAURANTSCATERING COORDINATOR at FABIO TRABOCCHI RESTAURANTS