Roger Punti

• Learn the demands of working with a Michelin-starred chef at globally recognized corporate events and weddings.
• Learn to work with premium products tailored for high-end clientele.
• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Managed multiple tasks simultaneously while maintaining composure under pressure in fast-paced banquet environments.
• Set up banquet tables and chairs based on event requirements.
• Demonstrated exceptional teamwork by collaborating with fellow servers to maintain a smooth flow of service during large-scale events.

I worked as a server/hostess at a restaurant owned by a famous Michelin-starred chef on the beautiful island of Formentera. I learned the high standards of fine dining, how to interact with high-profile clientele, and gained experience in effectively organizing front-of-house operations.

• Resolved guest concerns promptly and professionally, displaying excellent customer service skills in high-pressure situations.
• Collaborated with security personnel to maintain a safe environment for all attendees, addressing potential issues proactively.
• Managed registration process for attendees, maintaining accurate records and streamlining check-in procedures.
• Demonstrated adaptability by quickly adjusting plans as needed based on evolving event conditions or last-minute changes from clients.

I completed a summer internship in the technical engineering department of one of the leading meat processing companies in Spain, with a revenue of 1,9 billion euros. This experience allowed me to thrive in an office environment and apply the technical knowledge I have gained during my studies in an industrial setting.

VIP Usher at Camp Nou, where I assisted high-profile guests, guided them to their seats, and ensured a seamless experience. This role enhanced my customer service skills and ability to handle high-pressure situations professionally