Sebastian Alejandro Barredo Diaz

• Name of the Vessel: Odyssey, Legend, Sojourn, Quest, Encore, Venture
• Type of Business or Sector: Cruises, Restaurant

Running as assistant Maitre D highly successful restaurant team of 50 waiters, in which motivation, monitoring and guest service are of the utmost importance. ensuring all services are up to high demands of Seabourn guests -in charge of trainings of the brigade, monitoring overtime -in charge of daily requisitions, future orders of equipment -ensuring follow up on USPH regulations at all times -in charge of seating guests during dinner service, working closely with Executive Chef on following up on special guests requests and dietary requirements. Working closely with bar manager to ensure that guests satisfaction , service and daily revenue targets are up or above company standards. In charge of In Suite Room Service to ensure our guests satisfaction.

Working around the globe for the last 15 years.

Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.

• Bussed and reset tables to keep dining room and work areas clean.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Bussed tables during busy periods to assist staff and quickly turn over tables.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Greeted new customers, discussed specials, and took drink orders.
• Checked identification for minimum age for sale of alcoholic beverages.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Trained new waitstaff on proper food handling, customer service and safety procedures.
• Met with chef to review daily specials and menu changes.
• Anticipated guest needs and provided proactive service.
• Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales.
• Checked customers' IDs to verify age in compliance with minimum age requirements for consumption of alcoholic beverages.
• Built solid rapport with many frequent patrons to cultivate guest loyalty.
• Collaborated with kitchen staff to facilitate prompt and accurate food preparation.
• Maintained clean and organized bar area.
• Communicated with guests to record orders and assess needs.
• Followed health and safety regulations relevant to hospitality industry to minimize accidents, incidents and liability to restaurant.
• Trained new servers on restaurant policies and procedures.
• Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization, and provide easy access during busy peak service times.
• Upsold appetizers, drinks and desserts to increase restaurant profits.
• Assisted with bartending duties during high-volume shifts.
• Provided recommendations on menu items and upsold food and drinks to increase sales.
• Informed customers about daily and seasonal specials.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Maximized performance by monitoring daily activities and mentoring team members.
• Accomplished multiple tasks within established timeframes.
• Developed and maintained relationships with customers and suppliers through account development.

• Kept server areas clean and stocked to increase efficiency while working tables.
• Bussed and reset tables to keep dining room and work areas clean.
• Bussed tables during busy periods to assist staff and quickly turn over tables.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• Remained calm and poised when dealing with difficult customers or during busy shifts.