Petre Kocev
Hospitality Events Professional
London
Summary
Strategic thinking hospitality professional with over 24 years of progressive management in the multi-unit hotel, banquet, and restaurant industry, The ability to achieve the highest standards in hospitality and to ensure total guest satisfaction, sales potential, and profitability, balancing industry knowledge with exceptional planning and organizational skills to consistently review processes and improve operational efficiencies, guest services and experience.
Service-centric Restaurant Supervisor overseeing operations of diverse food services establishments. Skilled in providing team members with the leadership, support, guidance and motivation to succeed. Effective in promoting commitment to patron satisfaction, retention and referrals. Focused on ensuring compliance with policies, procedures, regulations and quality standards
Overview
29
29
years of professional experience
8
8
years of post-secondary education
5
5
Languages
Work History
Coople Event Staff
Coople
London
02.2022 - Current
- Supported catering staff in providing quality food service for guests during events, maintaining cleanliness and organization.
- Responded to inquiries from attendees and addressed any issues or complaints.
- Oversaw event operations to keep running smoothly.
- Welcomed guests to events, checked invitations, and oversaw proper seating.
- Helped organize and manage successful events.
- Provided exceptional customer service to all guests and escalated concerns where needed.
- Performed post-event tasks such as breaking down areas, removing trash, and cleaning facilities.
- Facilitated guest inquiries and concerns, often leading to immediate resolution and enhanced guest experience.
RESTAURANT SUPERVISOR
LE SALON PRIVE
01.2020 - 02.2022
- Company Overview: French cuisine Restaurant
- Supervising and managing the work of the staff, ensuring all the staff is up to the service standards
- Inventory management and overseeing and controlling the events supplies
- Compliance and safety regulations applied
- Delivering exceptional guest experiences and possessing strong leadership skills
- French cuisine Restaurant
SENIOR FOOD AND BEVERAGE ASSISTANT
PARKNASILLA RESORT AND SPA
01.2018 - 12.2020
- Dynamic and result-driven Senior F&B Manager with over 20 years of experience
- Proven track record of increasing revenue, reducing costs, and enhancing guest satisfaction
- Maintained a clean and organized dining area, ensuring the highest level of sanitation and hygiene standards were met.
- Demonstrated flexibility by adapting to changing schedules, covering shifts when necessary, and providing seamless support during periods of staff shortages.
- Conducted routine inspections of equipment for cleanliness and maintenance needs; reported any necessary repairs immediately to management.
- Maintained clean and organized restaurant to comply with hygiene and health regulations.
Event Services Supervisor
ANGEL EMPLOYMENT AND RECRUITMENT AGENCY
02.2015 - 12.2017
- Responsible for overseeing the operations and the personnel on the floor of the facility
- Managing and supervising staff, ensuring all the employees are working efficiently
- Maintaining a safe and clean work environment
- Communicating with the management and contributing to the process of improvement
- Managed a team of event staff, providing clear direction and fostering professional growth through ongoing training opportunities.
- Increased client retention rates by maintaining open lines of communication before, during, and after events.
- Developed detailed event reports, documenting all aspects of each event.
HEADWAITER
CELEBRITY CRUISE LINE
02.2007 - 03.2015
- Greeted new customers, discussed specials, and took drink orders.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Managed food resources, memorized orders, and coordinated customer service.
HEADWAITER
GRAND CIRCLE TRAVEL
01.2006 - 12.2006
- Optimized table management by strategically seating guests based on reservation status and party size.
- Prepared specialty desserts for customers for special occasions.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Stayed up-to-date on menu changes to help customers make food choices.
- Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
HEADWAITER
CELEBRITY CRUISE LINE
04.1999 - 12.2005
- Assisted cost control in monthly stocktaking
- Provided consistent prompt, friendly service, and review inventory for slow-moving items and bring to the attention of the superior
- Track record of successful guest retention by serving methods
- Notified the Manager of low stock levels promptly
- Maintained cleanliness in the dining area
- Participated in monthly staff meetings and training sessions
WAITER AND HEADWAITER
BLUE HALL RESTAURANT
11.1995 - 1 1999
- Extensive knowledge of food and beverage, and commitment to providing
- Produced engaging fliers, postcards, and mail pieces to increase company awareness
- Provided friendly customer service to new and current customers
- Participated in bi-weekly staff training sessions
Education
High school -
Catering and tourism
09.1988 - 07.1992
University of Tourism and Management - undefined
09.1992 - 01.1997
Sommelier Certification Level one - undefined
Wine School at Le Cordon Bleu College of Culinary Arts
Certificate of level 2 award in Food safety catering - undefined
Food and allergy training -
Skills
The capacity to concentrate on the minute details of a task or project in order to guarantee that they are completed completely and precisely is known as attention to detail Since it can help to avoid mistakes, improve quality, and increase efficiency
Fast learner skills
Excellent command of Microsoft Office (Word, Excel and Power Point)
Excellent command of photo editing software gained as an amateur photographer
Customer service
Guest relations management
Strong multitasking
Safe food handling
Dining area maintenance
High volume dining
Table setting
Food and beverage pairings
Fine dining
Sales techniques
Photography
Getting into photography as a hobby is a wonderful adventure. It's not just about the gear or the technical skills but about the joy of capturing moments and telling stories through my lens
Timeline
Coople Event Staff
Coople
02.2022 - Current
RESTAURANT SUPERVISOR
LE SALON PRIVE
01.2020 - 02.2022
SENIOR FOOD AND BEVERAGE ASSISTANT
PARKNASILLA RESORT AND SPA
01.2018 - 12.2020
Event Services Supervisor
ANGEL EMPLOYMENT AND RECRUITMENT AGENCY
02.2015 - 12.2017
HEADWAITER
CELEBRITY CRUISE LINE
02.2007 - 03.2015
HEADWAITER
GRAND CIRCLE TRAVEL
01.2006 - 12.2006
HEADWAITER
CELEBRITY CRUISE LINE
04.1999 - 12.2005
WAITER AND HEADWAITER
BLUE HALL RESTAURANT
11.1995 - 1 1999
University of Tourism and Management - undefined
09.1992 - 01.1997
High school -
Catering and tourism
09.1988 - 07.1992
Sommelier Certification Level one - undefined
Wine School at Le Cordon Bleu College of Culinary Arts
Certificate of level 2 award in Food safety catering - undefined
Food and allergy training -
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