Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
Generic

Aminio Talaca

Avarua

Summary

Positive and upbeat professional makes guests feel welcome while balancing diverse business requirements. Knowledgeable about server loads, kitchen output and customer preferences. Successful in maintaining productivity and calm in fast-paced environments.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Maitre D'

Castaway Resort,Cook Islands
Avarua
08.2022 - Current
  • Recognized VIP customers upon arrival and provided them with personalized attention throughout their visit.
  • Managed guest expectations by relaying information regarding hours, wait times and specials.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
  • Took beverage orders and served drinks during peak meal times.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Cleaned and restocked counter areas, replenished cash drawer and checked server supplies to facilitate operations.
  • Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Distributed food to service staff for prompt delivery to customers.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Monitored dining area to assess server capacity and estimate wait times.
  • Performed daily checks of dining room supplies, equipment, and furniture to maintain cleanliness standards.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Cultivated customer-oriented, welcoming environment at busy fine-dining restaurant, handled reservations seamlessly and supervised flawless front-of-house operations.
  • Supervised employees during shift changes to ensure closing tasks were completed properly.
  • Checked dining and serving areas to verify proper cleanliness and readiness for guests.
  • Performed regular restroom checks to restock supplies and handle minor cleaning.
  • Provided guidance to servers regarding table placement for maximum efficiency.
  • Explained goals and expectations required of trainees.
  • Collaborated with other restaurant personnel to ensure smooth operations of the restaurant's events, functions, and parties.
  • Checked in and greeted guests warmly and respectfully, cited accurate wait times, escorted customers to seats and catered cheerfully to guests requiring extra attention.
  • Greeted guests and gathered information to seat groups or place on waitlist.
  • Managed reservations and waitlist in a timely manner, ensuring all customers were seated promptly.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Resolved customer service and food-related issues to maintain guest satisfaction.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Created seating charts for large groups or private events.
  • Monitored guest satisfaction levels through direct interaction during meal times.
  • Coordinated with kitchen staff to ensure food was served in a timely fashion.
  • Handled cash transactions accurately while adhering to company policies and procedures.
  • Answered telephone to provide dining information and take reservations.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Maintained thorough knowledge of current menus, guest services, activities, dining options, local attractions and historical information and answered guest questions articulately.
  • Remembered repeat customers by name and preferences, delivered small touches of familiarity to dining experience and greeted customers upon arrival.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Communicated with servers about new tables, changes in food availability and customer comments.
  • Addressed and resolved customer concerns attentively and acted tactfully and with goodwill to transform potentially negative situations into demonstrations of exceptional customer service.
  • Helped restaurant staff set up small and large events to coordinate smooth execution.
  • Utilized POS system to total meal costs and add taxes for final bill calculation.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Provided seating arrangements for guests according to their needs and preferences.
  • Built positive relationships with other front-of-house and kitchen staff.
  • Served as liaison between front-of-house staff and management team for communication purposes.
  • Escorted guests to seating area, furnished menus and highlighted daily specials.
  • Organized special events such as wine tastings or holiday themed dinners.
  • Trained new employees to perform duties.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Resolved customer complaints or disputes in a professional manner while maintaining positive relationships with patrons.
  • Collected reservation information and communicated updates to guests via mobile device or in-person.
  • Developed strategies for increasing customer loyalty programs within the restaurant.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Maintained up-to-date knowledge of menu items, ingredients, preparation techniques, wine lists and other beverage offerings.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Tracked seated guests and available seating using computer-based and mobile reservation software.
  • Adhered to all health department regulations regarding food handling safety practices.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Greeted and welcomed guests to the restaurant, providing excellent customer service.
  • Accommodated guests with children and special needs to promote comfortable dining experience.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Developed long-term relationships with customers to increase opportunities for repeat business.
  • Ensured efficient operation of the dining room by managing staff duties and activities.
  • Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
  • Answered phones promptly to record and confirm reservations.
  • Assisted staff by serving food and beverages or bussing tables.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Managed household errands and other essential duties.
  • Maintained updated knowledge through continuing education and advanced training.
  • Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
  • Conducted testing of software and systems to ensure quality and reliability.
  • Recognized by management for providing exceptional customer service.
  • Greeted customers, answered questions and recommended specials to increase profits.
  • Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
  • Stayed attentive to server availability and table turnover to quickly seat guests.
  • Delegated work to staff, setting priorities and goals.
  • Scheduled reservations and notified servers and managers of large groups to prepare seating in advance.
  • Responded appropriately to customer complaints, bringing major issues to attention of manager on duty.
  • Assisted with training new maitre d' staff members on proper protocols and procedures.
  • Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.

Food and Beverage Team Leader

Likuliku Lagoon Resort ,Fiji Islands
Lautoka
07.2018 - 07.2022
  • Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
  • Organized special events such as wine tastings or cooking classes to promote products and services offered by the restaurant.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Maintained a positive work environment by resolving conflicts among personnel in a timely manner.
  • Analyzed customer feedback surveys to identify areas needing improvement in order to enhance customer experience.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Analyzed monthly financial reports to identify areas of improvement for increased productivity.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Evaluated and analyzed levels of guest satisfaction and focused on continuous improvement and innovative foodservice solutions.
  • Ensured compliance with health and safety regulations in the kitchen and dining areas.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Oversaw the setup of banquet functions including equipment rental, table arrangements, decorations.
  • Monitored daily operations of the food and beverage team, ensuring compliance with safety regulations and company standards.
  • Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
  • Managed day-to-day operations of the restaurant including scheduling shifts for personnel and assigning tasks accordingly.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Performed regular inspections of kitchen equipment such as ovens, fryers, refrigerators. to ensure safe operation.
  • Created and delivered orientation and training for new team members and professional development activities for experienced associates.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Addressed customer inquiries or complaints promptly while maintaining professional demeanor at all times.
  • Provided guidance and coaching to staff members in order to develop their skillsets.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Directed training programs for new employees on proper food handling techniques, customer service protocols, and cash handling procedures.
  • Ensured accurate inventory management by monitoring stock levels and ordering necessary supplies.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Updated and maintained databases with current information.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.

Food and Beverage Team Leader

Turtle Island Resort
Fiji Islands, Fiji
02.2017 - 02.2018

Senior Bartender

Lomani Island Resort ,Fiji Islands
Fiji Islands, Fiji
07.2016 - 12.2016

Food and Beverage Manager

Paradise Resort,Fiji Islands
Fiji Islands, Fiji
05.2015 - 10.2016
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
  • Trained new employees to perform duties.
  • Delegated work to staff, setting priorities and goals.
  • Performed regular price comparisons with vendors in order to obtain the best possible deals on food ingredients.
  • Assisted staff by serving food and beverages or bussing tables.
  • Managed payroll records for employees working within the food and beverage department.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Explained goals and expectations required of trainees.
  • Distributed food to service staff for prompt delivery to customers.
  • Created and delivered orientation and training for new team members and professional development activities for experienced associates.
  • Monitored employee performance by providing constructive feedback as needed during shift changes or at end of shift reviews.
  • Resolved conflicts between staff members in a timely manner while maintaining professionalism.
  • Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
  • Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
  • Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Established relationships with local businesses or organizations in an effort to increase patronage from repeat customers.
  • Assisted with catering requests from external clients when necessary by coordinating menus, staffing needs, delivery schedules.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
  • Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Resolved customer complaints regarding meal quality or service issues in a timely manner while ensuring satisfaction is achieved.
  • Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, cost management, menu planning and customer service.
  • Provided training on proper sanitation techniques as well as safety protocols to restaurant personnel.
  • Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
  • Analyzed sales data to identify trends and adjust strategies accordingly.
  • Managed food and beverage operations for upscale urban hotels with relentless focus on hospitable and gracious guest services.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Identified needs of customers promptly and efficiently.

Food Service Supervisor

Turtle Island Resort
Fiji Islands, Fiji
01.2007 - 06.2008
  • Updated restaurant policies and procedures as needed to improve workflow and efficiency.
  • Trained new employees on restaurant policies, procedures, and customer service standards.
  • Ensured compliance with health and safety regulations in all areas of the kitchen.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Performed continuous evaluations of employee performance and service levels.
  • Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
  • Negotiated contracts with vendors to secure competitive prices for food and supplies.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Monitored food preparation methods, portion sizes, and presentation to ensure quality standards were met.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Coordinated special events such as banquets or catering requests according to customer specifications.
  • Responded to customer concerns efficiently, accurately and with detailed information.
  • Managed cash flow, overseeing daily receipts and bank deposits.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Oversaw work and guest areas to provide clean, tidy, and properly sanitized facilities according to established guidelines.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Analyzed sales data to identify trends and adjust strategies accordingly.
  • Analyzed operational reports to determine trends related to labor costs or customer satisfaction ratings.
  • Assisted in recruiting, interviewing, hiring, onboarding new employees when needed.
  • Coordinated maintenance and repair of food service equipment.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Managed inventory and rotated food products in storage to avoid spoilage and waste.
  • Ensured compliance with health and safety regulations in the kitchen and dining areas.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Implemented strategies designed to increase profitability through cost savings initiatives or improved efficiency measures.
  • Maintained compliance with health and safety regulations, ensuring a clean and safe dining environment.
  • Ensured compliance with applicable local laws regarding alcohol sales, sanitation, hygiene.
  • Fostered a positive working environment, encouraging teamwork and employee engagement.
  • Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
  • Investigated and resolved customer complaints concerning food quality and service.
  • Developed and implemented staff schedules to ensure full coverage during peak hours.
  • Assisted in planning and executing special events and catering services.
  • Coordinated with chefs and kitchen staff to develop menus that satisfied customer preferences while managing costs.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Conducted weekly training sessions with staff members on food safety practices and standards.
  • Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction.
  • Monitored actions of staff and customers to uphold health and safety standards.

Maitre D'

Blue Lagoon Cruises,Fiji Islands
Fiji Islands, Fiji
01.2000 - 01.2006

Food and Beverage Attendant

Blue Lagoon Cruises,Fiji Islands
Fiji Islands, Fiji
06.1999 - 01.2000
  • Prepared and served drinks and food items according to company standards.
  • Ensured that all food items were properly labeled and stored according to safety regulations.
  • Processed payments and handled cash, credit, and debit transactions with accuracy.
  • Monitored food quality and presentation before serving to guests.
  • Resolved guest complaints to maintain complete customer satisfaction.
  • Assisted other staff members in setting up banquet events according to customer requests.
  • Handled cashier duties including accepting payments from customers, making change, and balancing the cash drawer daily.
  • Maintained cleanliness of the dining area and kitchen equipment in accordance with health department standards.
  • Filled trays with food, utensils, napkins and condiments to provide diners with meals and accessories.
  • Demonstrated knowledge of menu items by providing detailed descriptions upon request from guests.
  • Participated in ongoing training to enhance job skills and knowledge.
  • Made friendly conversation with customers to provide enjoyable bar experience.
  • Addressed and resolved customer complaints to ensure satisfaction.
  • Monitored inventory levels of food items and communicated needs for restocking to management team.
  • Stocked displays with new and transferred merchandise.
  • Maintained cleanliness and organization of the dining area, counters, and kitchen space.
  • Maintained dining and food service areas to maximize safety and cleanliness.
  • Greeted guests with friendliness and professionalism.
  • Updated the menu board and promotional materials to reflect current offerings.
  • Greeted frequent visitors by name and explained new promotions.
  • Collaborated with kitchen team to bus and set tables, prep food and stock salad bar.
  • Replenished stocking stations with utensils, condiments and napkins.
  • Operated kitchen equipment safely, including coffee machines and dishwashers.
  • Effectively multitasked within fast-paced environment.
  • Performed opening, closing duties such as setting up tables, chairs, checking equipment operation, counting money in register drawers.
  • Conducted routine checks to ensure the freshness and proper storage of ingredients.
  • Displayed a thorough understanding of alcoholic beverages by recommending appropriate selections based on customer preferences.
  • Managed table settings, including the arrangement of cutlery and glassware.
  • Assisted in stocking supplies such as napkins, utensils, condiments. prior to meal services.
  • Provided exceptional customer service to guests, ensuring their satisfaction with food and beverages.
  • Took customer orders accurately and provided menu recommendations when requested.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Communicated effectively with kitchen staff regarding customer orders.
  • Cleaned up spills and broken glassware and safely disposed of sharp pieces.
  • Asked customers about meals to assess satisfaction and collect vital feedback.
  • Supported serving staff in delivering accurate and well-presented food orders.
  • Participated in regular staff meetings to discuss operational improvements and customer service strategies.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Kept bar areas stocked with glasses, ice, garnishes, mixers, beer kegs, bottles, cans throughout shift.
  • Adhered to all safety protocols when preparing meals for customers with allergies or dietary restrictions.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Achieved cost-savings by developing functional solutions to problems.
  • Maintained updated knowledge through continuing education and advanced training.
  • Operated a variety of machinery and tools safely and efficiently.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.
  • Managed inventory and supplies to ensure materials were available when needed.
  • Completed day-to-day duties accurately and efficiently.
  • Completed routine maintenance and repair.
  • Managed household errands and other essential duties.
  • Welcomed and thanked guests to demonstrate appreciation for patronage.
  • Compiled daily sales reports and provided insights on customer preferences and sales patterns.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Greeted and seated customers in a timely and friendly manner.
  • Stocked service stations with ice, napkins and straws.
  • Stocked customer service stations with paper products or beverage preparation items.
  • Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
  • Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
  • Filled and served various beverages for customers.
  • Ensured compliance with health and safety regulations within the restaurant.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Oversaw inventory in buffet and reported replacement needs to kitchen management.
  • Managed inventory and restocked food and beverage supplies as needed.
  • Set tables for upcoming meals by following food service guidelines.
  • Greeted customers promptly and courteously, took orders accurately, and served food and drinks efficiently.
  • Coordinated with the management team to organize and execute special events and bookings.
  • Inspected dishes for cleanliness before serving them to customers.
  • Responded quickly to customer complaints or special requests in a professional manner.
  • Trained new staff on restaurant protocols, customer service, and safety procedures.
  • Demonstrated proficient knowledge of menus, services and promotions to assist customers and team members.
  • Performed opening and closing duties, including cleaning and preparing the venue for the next day.
  • Maintained presence throughout meals to assist guests with additional food and beverage requests.
  • Assisted in menu planning and pricing based on customer feedback and sales trends.
  • Operated cash registers to handle both cash and card transactions, providing customers with appropriate change and receipts.
  • Collaborated with kitchen staff to ensure timely preparation and delivery of orders.
  • Prepared mixed drinks according to established recipes while adhering to responsible alcohol service guidelines.
  • Maintained a positive attitude towards coworkers and customers at all times.

Education

Hospitality And Tourism Management

Fiji National University (TPAF)
NADI
06-2007

Skills

  • Wine history
  • Menu design
  • Team management
  • Fine-dining expertise
  • Food safety awareness
  • Exceptional communication
  • Strong leadership
  • Guest relations
  • Salesmanship
  • Table allocation
  • Guest complaint resolution
  • Dining room management
  • Dining area maintenance
  • Seating coordination
  • Food inspections
  • Bill computation

Languages

English
First Language
English
Proficient (C2)
C2

Certification

  • Year 1 to 8 Vatukoula Government School   Passed 
  • Year 9 to 13 Saint Thomas High School   Passed

Timeline

Maitre D'

Castaway Resort,Cook Islands
08.2022 - Current

Food and Beverage Team Leader

Likuliku Lagoon Resort ,Fiji Islands
07.2018 - 07.2022

Food and Beverage Team Leader

Turtle Island Resort
02.2017 - 02.2018

Senior Bartender

Lomani Island Resort ,Fiji Islands
07.2016 - 12.2016

Food and Beverage Manager

Paradise Resort,Fiji Islands
05.2015 - 10.2016

Food Service Supervisor

Turtle Island Resort
01.2007 - 06.2008

Maitre D'

Blue Lagoon Cruises,Fiji Islands
01.2000 - 01.2006

Food and Beverage Attendant

Blue Lagoon Cruises,Fiji Islands
06.1999 - 01.2000

Hospitality And Tourism Management

Fiji National University (TPAF)

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Aminio Talaca