Kristine Krasimirova Mihaylova                                                   

Bachelor's degree, EQF 6 level 

Associate's degree, EQF 5 level

High School Diploma, EQF 4 level

• Competent at checking identification of customers to verify age requirements.
• Skilled in cleaning glasses, utensils, and bar equipment.
• Documented success in mixing, garnishing and serving drinks in keeping with employer’s specifications.
• Proven ability to assess, anticipate and meet multiple guests’ requirements at high quality standards.
• Hands-on experience in keeping the bar stocked and sanitized while always providing welcoming and caring service.
• Able to adhere state and company standards for serving beverages.
• Known for providing true hospitality and guest services.
• Demonstrated ability to help guests in choosing menu items, taking orders and making guests feel taken care of throughout their visit.
• Special talent for adapting to different personalities of guests and co-workers without losing attention.
• Adept at balancing cash receipts, generating bills and collecting money for food/drinks served.
  Computer: POS System, Internet, Email.

• Competent at checking identification of customers to verify age requirements.
• Skilled in cleaning glasses, utensils, and bar equipment.
• Documented success in mixing, garnishing and serving drinks in keeping with employer’s specifications.
• Proven ability to assess, anticipate and meet multiple guests’ requirements at high quality standards. Hands-on experience in keeping the bar stocked and sanitized while always providing welcoming and caring service.
• Able to adhere state and company standards for serving beverages.
• Known for providing true hospitality and guest services.
• Demonstrated ability to help guests in choosing menu items, taking orders and making guests feel taken care of throughout their visit.
• Special talent for adapting to different personalities of guests and co-workers without losing attention.
• Adept at balancing cash receipts, generating bills and collecting money for food/drinks served.
  Computer: POS System, Internet, Email.

• Greet Guests upon arrival.
• Escort VIPs arrival.
• Reviews the arrivals daily and assists in preparing and distributing welcome amenities
• Attends promptly to customers 'inquiries and assists them with their needs.
• Promotes all the facilities of the casino.
• Plan and coordinate the provision of friendly, efficient services to guests.
• Monitor payment of hand-delivered jackpots to ensure promptness.
• Coordinate and supervise all activities for guests.
• Reset slot machines after payoffs.
• Assist in any other duties when required by the Casino Manager.
• Patrol assigned areas to ensure that players are following rules and that machines are functioning correctly.
• Monitor functioning of slot machine coin dispensers and fill coin hoppers when necessary.
• Monitor payment of hand-delivered jackpots to ensure promptness.
• Provide feedback from Guests to Casino Manager for action.

• Report to workstation at scheduled times, so maintaining desired operation efficiency.
• Complete in a timely manner all tasks as directed by the Food and Beverage Manager & Assistant Food & Beverage Manager.
• Complete all work-related tasks and duties required to successfully execute banquet operations.
• Work in a safe and efficient manner especially during service times, so as to achieve consistently high service quality in a productive and cost effective environment.
• Comply with all operations manuals, opening and closing procedures, daily work sheets, restaurant procedures, cleaning schedules and all other duties required to successfully execute daily routines in an efficient restaurant.
• Assist as required with receiving deliveries and thoroughly checking invoices for product quality, quantity and price.
• Maintain efficient stock controlling methods for all banquet-related products, specifically .towards maintaining shelf life (especially with perishable items), stock rotating to avoid wastage and spoilage.
• Communicate professionally and directly with the Executive Chef, Food and Beverage Manager and food & beverage team on all food service issues.
• Conduct yourself in a professional manner at all times and represent yourself, food and beverage team, club and ClubLink in the highest degree.