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)
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