Milan Pavlovic

• Lead and manage daily restaurant operations, ensuring an exceptional guest experience and maintaining high standards of service, cleanliness, and quality. • Utilize guest feedback, industry trends, and competitive analysis to continuously improve service offerings and drive business growth. • Curate and host unique and memorable events, including private parties, corporate functions, and seasonal celebrations, tailored to client needs and restaurant brand. • Develop and nurture strong relationships with clients, ensuring repeat business and customer loyalty through personalized service and proactive engagement. • Collaborate with the executive chef and kitchen team to create specialized event menus, wine pairings, and seasonal offerings that enhance the dining experience. • Oversee event logistics, including budget management, staffing, and scheduling, ensuring smooth execution and alignment with the restaurant's standards. • Manage and mentor front-of-house staff, fostering a positive and collaborative work environment, while providing ongoing training and development. • Monitor financial performance, including budgeting, forecasting, and cost control, to ensure profitability and efficient operation of the restaurant. • Represent the restaurant in community and industry events, building brand presence and expanding the customer base.

• As General Manager, I was part of the opening team at Mollusca and played a key role in building the company's front- and back-of-house teams. • Developed and maintained relationships with customers and suppliers through account development. • Managed budget implementations, employee reviews, training, schedules and contract negotiations. • Curated events that enhanced brand recognition. • Reduced costs, managed delivery schedules and performed risk analysis to improve overall profitability. Set, enforced and optimized internal policies to maintain responsiveness to demands. • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures and technology systems. • Implemented operational strategies and effectively built customer and employee loyalty.

• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies. • Helped with planning schedules and delegating assignments to meet coverage and service demands. Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences. • Completed regular inventory counts to verify stock levels, address discrepancies comper egulariver • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies. • Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals. • Increased sales revenues by promoting complementary products and educating customers about store promotions.

• Trained and managed dining room staff with diverse service backgrounds. • Maintained updated inventory of alcoholic beverages and serving supplies. • Exhibited expert knowledge of alcoholic beverage service standards, laws and regulations. Monitored dining areas cleanliness and safety and quickly addressed emerging issues. • Completed restaurant opening and closing functions that included POS report generation. Coordinated foodservice operations between kitchen staff and dining room servers.