NICOLÁS ZEITLIN
Boca Raton
Summary
Certified Sommelier, Wine and Fine Dining Expert, Upscale Restaurants, Domestic, and International; Food Service Operations, Customer Service, Finance, Human Resources, and Administration for formal, casual, fast-paced, existing, and start-up environments. Proactive Assistant General Manager with history of success managing operations, building teams and equipping employees with skills to independently handle business needs. Offers progressive experience combined with sound judgement and good problem-solving abilities. Strong record of surpassing organizational goals.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Assistant General Manager
Meat Market
Boca Raton, FL
10.2023 - 03.2024
- Analyzed daily sales figures and developed strategies to increase sales.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Met, greeted, and encouraged feedback from guests and used feedback to implement positive changes within restaurant.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
Operations Supervisor- Sommelier
Bill Hansen Catering
11.2021 - 11.2023
- In charge of every detail of events, from set-up to break-down, upholding the highest standards of professionalism when dealing with customer issues, supporting serving staff
- Worked closely with the Chef and Guests to provide the best wine pairings for varied menu options
- Trained incoming staff on company's practices, culture and procedures to maximize job satisfaction and productivity
- Provided upscale service while ensuring safety and well-being of guests
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and effective service to patrons.
Manager
Morton's Coral Gables
10.2018 - 03.2020
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff and waiting on tables
- Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity
- Monitored dining rooms for seating availability as well as service, safety and well-being of guests
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and effective service to patrons
- Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty
- Performed complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
Opening Consultant/ General Manager
II Massimo
10.2018 - 04.2019
- Opening Consultant for an Upscale Italian Restaurant, with projected sales of $5,000,000 per year, with a seating capacity of 240
- Developed training manuals for all positions
- Initial hiring and training, supervising a staff of 60+
- Worked side by side with the Chef in the creation of the Menu
- Involved with all aspects and details of the opening
- Provided budget recommendations for cost controls
- Developed an upscale Wine List, including Budget, pairings and staff training.
Beverage Manager/ Sommelier
Smith & Wollensky
06.2016 - 08.2018
- One of the most unique dining atmospheres in the United States, complete with five private dining rooms in the stone and brick historic Castle
- Built in 1891, the restaurant originally served as the headquarters for the First Corps of Cadets
- This truly is one of Boston's premiere event facilities
- Can accommodate functions and receptions for up to 800 guests
- Managed a wine and liquor inventory of $500k, ordering, selection, pricing, quality control, sales, presentation and storage
- Average guest check for dining room and events is $110+ per person; supervise a staff of 65+
- Interact with the kitchen chefs for planning, menu recommendations, special requests and event planning
- Interview and hire service and beverage staff and train staff for presentations, daily menu education and pairings
- Directly and personally involved with wine menu list printing and promotional presentations; extensive customer service
- Involved with wedding reception, graduation, business meetings and event planning and coordination.
Gourmet Room Manager/ Wine Director
Cafe Escadrille
02.2014 - 04.2016
- A privately-owned, full service, fine dining establishment for 40+ years with a seating capacity of 500+ for Café dining, Gourmet Room and private function rooms serving lunch and dinner with average guest price of $75
- Initially reviewed all segments of the business that involved the Service Bar, Dining Café, Gourmet Room, Catering and Service presentation activities, inventory control, menus, cost controls, food preparation and general operations; provided recommendations and implementation process for business plans to the business owner for a refinement of activities
- Managed function activities, customer service, table side service and presentation of meals and beverage services
- Managed the Gourmet Room that provides 50+ guests with a unique, upscale dining experience with specialty menus of American cuisine with a French influence; average guest and Chef Liaison
- Coordinated special menu response requests within response capabilities of the Chef and staff response
- Managed wine selections of 700+ bottles available on the menu with prices ranging from $40 to $3,500
- Categorized, managed and assigned sales prices to existing wine inventory previously not evaluated or presented to guests
- Performed wine purchase selections, met with vendors, paired wines with menu offerings, presented wine recommendations to dining guests with history description; managed wine inventory in and out with profitability level justifications
- Interfaced with the Chef for planning and coordination of restaurant activities, discussions of menu selections and changes
- Managed and scheduled a staff of 45 service individuals; managed payroll overhead, both for regular Service and Events.
Assistant General Manager/ Sommelier
Tosca Restaurant
09.2012 - 02.2014
- A very upscale, fine dining in a Mediterranean environment with an intimate dinner service capacity of 75 and an average guest price of $200
- Provided complete food service and restaurant management, operations, support, administration, finance, customer service, vendor relations and atmosphere presentation coordination: managed cost controls, budget and P&L responsibilities
- Assisted in menu development, performed open and close procedures, purchased inventory and managed vendor selections
- Developed creative menu recommendations and coordinated with the Chef dining selection menu planning and costs
- Developed Employee Handbook, Operations Manual and Training Programs; and implemented appropriate introductions
- Coordinated special and private events, managed staff scheduling and exclusive gueridon service and guest relations.
Assistant General Manager/ Trainer
The Forge
03.2010 - 09.2012
- A highly upscale American Cuisine dining restaurant with a seating diner reservation capacity of 400, and one of the most impressive wine collection offerings in the United States
- Managed guest relations resulting in repeat business through attention to every detail creating a dining experience.
Assistant Manager
Barton "G"
04.2004 - 02.2010
- An upscale American dinner-menu with a service bar and seating capacity of 350 guests
- Performed general operations, open and close procedures, managed inventory control
- Trained staff, interfaced with customers and developed a side-job list for employees and schedules.
Assistant Manager/ Captain/ Head Waiter
Casa Tua
04.2004 - 03.2006
- A sophisticated Italian cuisine restaurant and lounge serving lunch and dinner to a reservation only clientele
- Noted as one of the 10 most expensive dining establishments in the United States with service and menus that justified classification
- Managed special events, scheduling, staff training and responded to customer service issues.
General Manager
Nobis Restaurant
05.2002 - 03.2004
- Assisted in the initial set-up and design of this restaurant with the owner for a 75 seating lunch and dinner menu restaurant
- Performed open and close procedures.
Assistant General Manager/ Sommelier
Tuscan Steak
03.1997 - 05.2002
- Provided complete food service and restaurant management, operations, support, administration, finance, customer service, vendor relations and atmosphere presentation coordination: managed cost controls, budget and P&L responsibilities
- Assisted in menu development, performed open and close procedures, purchased inventory and managed vendor selections
- Developed creative menu recommendations and coordinated with the Chef dining selection menu planning and costs
- Developed Employee Handbook, Operations Manual and Training Programs; and implemented appropriate introductions
- Coordinated special and private events, managed staff scheduling and exclusive gueridon service and guest relations.
Education
Certified Sommelier -
United States Sommelier Association
Miami Beach, FLBachelor of Arts - Communications
University of Buenos Aires
Buenos Aires, ArgentinaSkills
- Inventory and Cost Controls
- Food Safety
- Food, Beverage Consulting
- Food, Wine Pairing
- Human Resources
- Menu Planning, Creation
- New Restaurant Opening
- Staff Scheduling, Training, Development
Certification
- Certified Sommelier
- ServSafe
- Alcohol Awareness
Timeline
Assistant General Manager
Meat Market
10.2023 - 03.2024
Operations Supervisor- Sommelier
Bill Hansen Catering
11.2021 - 11.2023
Manager
Morton's Coral Gables
10.2018 - 03.2020
Opening Consultant/ General Manager
II Massimo
10.2018 - 04.2019
Beverage Manager/ Sommelier
Smith & Wollensky
06.2016 - 08.2018
Gourmet Room Manager/ Wine Director
Cafe Escadrille
02.2014 - 04.2016
Assistant General Manager/ Sommelier
Tosca Restaurant
09.2012 - 02.2014
Assistant General Manager/ Trainer
The Forge
03.2010 - 09.2012
Assistant Manager
Barton "G"
04.2004 - 02.2010
Assistant Manager/ Captain/ Head Waiter
Casa Tua
04.2004 - 03.2006
General Manager
Nobis Restaurant
05.2002 - 03.2004
Assistant General Manager/ Sommelier
Tuscan Steak
03.1997 - 05.2002
Certified Sommelier -
United States Sommelier Association
Bachelor of Arts - Communications
University of Buenos Aires