Mariana Yurina

Results-oriented professional with 8 years’ experience in customer-driven restaurant service establishments. Always focused on making sure that every customer is served to the highest possible standards by having an outgoing, polite, and professional attitude towards all patrons. Constantly working hard to ensure that customer expectations are met and that their time being served is a memorable experience.

RESERVATION/ EVENT MANAGER 

Jeddah, Saudi Arabia Nobu Restaurant, Movenpick Resort Al Nawras 

December 2021 - July 2022 

• Responsible for the Hostess department procedures and processes • Handle all guest’s complaints • Recruit hire train and mentor staff developing skills and customer service excellence • Coordinate group/event requests in cooperation with the General Manager • Monitored event activities to ensure compliance with applicable regulations and laws, satisfaction of participants and resolution of any problems that arise. • Planned and developed programs, agendas, budgets, and services according to customer requirements.

SUPERVISOR (pop up project) 

Jeddah, Saudi Arabia Matignon Paris Restaurant, Leylaty Group 

June 2021 – September 2021 

• Present menus, create personal dining experience, answer questions, and offer information on menu items, beverages, and specials • Compiled company budget and expenditure information and notified managers of discrepancies. • Assisted in serving guests for parties and special functions. • Recommended employees for promotion and performed corrective actions to reduce misconduct. • Notified employees of policy and procedure changes to promote overall compliance.

RESTAURANT SUPERVISOR 

Seattle, United States of America Canaletto Restaurant, Holland America Line, Pinnacle-Class Ship 

February 2019 – February 2021 

• Resolving customer complaints in a professional manner • Checking in on dining customers to enquire about food quality and service • Manages reservations and seating with a computerized reservation and table management system • Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations • Have knowledge of all menu items, garnishes, contents, and preparation methods • Controlled inventories of food, equipment, and liquor and reported shortages to designated personnel. • Conducted meetings and collaborated with other personnel for menu planning, serving arrangements and related details.

HEAD HOSTESS 

Dubai, United Arab Emirates Solitaire Lounge, Raffles Hotel 

August 2017 – August 2018 

• Review booked reservations and arrival reports daily • Ensure that proper telephone & communication manners are • Thank client of their patronage when they are leaving • Ensure adequate handling of repetitive guests and VIP guests • Closed out podium at end of shift and maintained order and organization

Master's degree in International Economic relations and tourism