Păun VIorel - Hotel management, Uniworld

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Work Background

Uniworld Boutique River Cruise CollectionHotel Butler

May. 2015Franta The Hotel Butler is a key member of the hospitality team responsible for providing personalized and exclusive services to discerning guests in high-end hotels. Personalized Guest Experience: - Tailor services to meet guests' individual preferences and needs. - Anticipate guest requirements and exceed their expectations to create memorable experiences. Attention to Detail: - Maintain impeccable standards of service and presentation. - Pay close attention to guests' preferences, ensuring every detail is executed flawlessly. Confidentiality and Discretion: - Handle guests' personal information and requests with confidentiality. - Demonstrate discretion and professionalism in all interactions. Exceptional Communication Skills: - Communicate effectively with guests and team members to ensure seamless service delivery. - Multilingual skills are often advantageous to cater to a diverse clientele. Multi-Tasking and Time Management: - Handle multiple tasks simultaneously while maintaining composure and efficiency. - Prioritize responsibilities based on guest needs and hotel requirements. Concierge Services: - Assist guests with reservations, transportation arrangements, and recommendations for local attractions and activities. - Provide insider knowledge of the destination to enhance guests' experiences. - Coordinate with the culinary team to personalize in-room dining experiences. Problem-Solving and Resourcefulness - Demonstrate resourcefulness in finding solutions to unique guest requests. *Training and Development:* - Stay updated on the latest trends in luxury hospitality. - Participate in ongoing training and development to enhance skills and knowledge. Team Collaboration: - Work closely with other hotel departments to coordinate guest services effectively. They play a vital role in creating a truly bespoke and unforgettable experience for guests, setting the standard for excellence in luxury hospitality.

Uniworld Boutique River Cruise Collection Senior Waiter / Food and Beverage Manager

Apr. 2010 - Jun. 2015

Hotel DiplomatFood and Beverage Manager

Jun. 2008 - Apr. 2010Bucharest, Romania1. *Menu Planning and Development:* - Collaborate with chefs to create menus that align with the target audience, seasonal trends, and budget requirements. - Monitor food and beverage trends to introduce innovative and appealing menu items. 2. *Purchasing and Inventory Management:* - Source suppliers for quality ingredients and beverages at competitive prices - Maintain appropriate inventory levels to meet demand while minimizing waste and ensuring freshness. 3. *Staff Training and Development:* - Recruit, train, and supervise food and beverage service staff. - Conduct regular training sessions to enhance product knowledge, service standards, and upselling techniques. 4. **Customer Service Excellence:** - Ensure high levels of customer satisfaction by monitoring service quality, responding to feedback, and resolving any issues promptly. - Implement strategies to enhance the overall dining experience for guests. 5. *Financial Management:* - Develop and manage budgets, monitor costs, and optimize profitability. - Analyze financial data to make informed decisions on pricing, promotions, and cost control measures. 6. *Compliance and Safety:* - Implement and enforce health and safety standards in accordance with regulations. - Ensure compliance with food hygiene practices and alcohol serving regulations. 7. *Event Planning and Catering Services:* - Coordinate and oversee events, banquets, and catering services. - Work closely with clients to tailor menus and services to meet their specific requirements. 8. **Vendor and Supplier Management:** - Establish and maintain relationships with vendors and suppliers to secure favorable terms and quality products. - Negotiate contracts and agreements to ensure a reliable supply chain. 9. *Quality Control:* - Monitor the presentation, quality, and consistency of food and beverage offerings. - Conduct regular inspections to uphold cleanliness and adherence to standards.

Alexander Hotel BucharestFood and Beverage Manager

Aug. 2006 - Apr. 2008Bucharest, Romania1. **Menu Planning and Development:** - Collaborate with chefs to create menus that align with the target audience, seasonal trends, and budget requirements. - Monitor food and beverage trends to introduce innovative and appealing menu items. 2. **Purchasing and Inventory Management:** - Source suppliers for quality ingredients and beverages at competitive prices. - Maintain appropriate inventory levels to meet demand while minimizing waste and ensuring freshness. 3. *Staff Training and Development:* - Recruit, train, and supervise food and beverage service staff. - Conduct regular training sessions to enhance product knowledge, service standards, and upselling techniques. 4. *Customer Service Excellence:* - Ensure high levels of customer satisfaction by monitoring service quality, responding to feedback, and resolving any issues promptly. - Implement strategies to enhance the overall dining experience for guests. 5. *Financial Management:* - Develop and manage budgets, monitor costs, and optimize profitability. - Analyze financial data to make informed decisions on pricing, promotions, and cost control measures. 6. *Compliance and Safety:* - Implement and enforce health and safety standards in accordance with regulations. - Ensure compliance with food hygiene practices and alcohol serving regulations. 7. *Event Planning and Catering Services:* - Coordinate and oversee events, banquets, and catering services. - Work closely with clients to tailor menus and services to meet their specific requirements. 8. *Vendor and Supplier Management:* - Establish and maintain relationships with vendors and suppliers to secure favorable terms and quality products. - Negotiate contracts and agreements to ensure a reliable supply chain. 9. *Quality Control:* - Monitor the presentation, quality, and consistency of food and beverage offerings. - Conduct regular inspections to uphold cleanliness and adherence to standards.