Bocioaca Stelian Ciprian
Galway
Summary
Highly experienced and dynamic professional with 20+ years in the hospitality industry, specializing in managing high-performance fine dining restaurants. Proven success in operational efficiency, improving customer satisfaction, and maintaining high service standards. Strong strategic planning, team leadership, and innovative problem-solving skills.
Overview
21
21
years of professional experience
Work History
Restaurant Manager
1 Michelin Star Aniar Restaurant & Boutique Cookery School
Galway
06.2021 - 01.2025
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of the restaurant.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Maintained detailed records of sales transactions and daily shift reports.
- Monitored stock levels to ensure timely delivery of produce.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in money handling and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on customer service, menu education, and up-selling techniques to drive revenue.
- Optimized profits by controlling beverage and labor costs.
- Resolved and investigated complaints regarding service and food quality.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Trained new employees to perform duties.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Delegated work to staff, setting priorities and goals.
- Inspected dining and serving areas for cleanliness and proper setup.
- Explained goals and expectations required of trainees.
Founding Partner / Host
Epicurean Enigma
06.2020 - 05.2021
- Facilitated the development of a business plan for company launch.
- Created marketing campaigns to promote new services and products.
- Coordinated financial activities such as budgeting, forecasting, and reporting.
- Analyzed customer feedback and identified areas for improvement in service delivery.
- Negotiated contracts with vendors, suppliers, and other external partners.
- Implemented systems to track progress against objectives and goals.
- Directed efforts towards achieving organizational objectives within specified timelines.
- Assessed risk management policies to ensure compliance with applicable laws and regulations.
- Conferred with staff, board members and officials to coordinate activities, resolve problems and discuss issues.
- Developed and executed strategies for scaling the business domestically.
- Designed and launched innovative products and services, ensuring they meet market needs and customer satisfaction.
- Coordinated with product development teams to ensure timely delivery of high-quality products.
- Actively participated in industry events, conferences, and networking opportunities to enhance brand visibility and business growth.
- Managed company finances, including budgeting and forecasting.
- Developed and implemented strategic business plans to guide the startup from conception to operational success.
- Led marketing efforts, including brand development, digital marketing strategies, and public relations campaigns.
- Provided organizational leadership and collaborated with executive partners to establish long-term goals, strategies and company policies.
- Received and recorded patrons' dining reservations.
- Spoke with patrons to drive satisfaction with food and service.
- Accepted payments from guests.
- Took reservations from patrons by phone or online.
- Inspected dining and serving areas for cleanliness and proper setup.
- Assisted staff by serving food and beverages or bussing tables.
- Spoke with patrons to make conversation, answer questions or to respond to complaints.
- Developed long-term relationships with customers to increase opportunities for repeat business.
- Arranged place settings with napkins and tableware to prepare for incoming guests.
Freelance Writer
cipriansibodega.com
06.2020 - 05.2021
- Conducted interviews with subject matter experts to obtain relevant information.
- Performed extensive research prior to writing any article or post.
- Organized and tracked multiple projects to meet tight deadlines.
- Collaborated with editors and other writers to brainstorm ideas and refine content.
- Researched and wrote articles.
Restaurant Manager
MAIZE farm to table
București
07.2019 - 06.2020
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Created new menu items based on customer feedback and industry trends.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Established policies for cash handling procedures to maximize security measures.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in money handling and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling beverage and labor costs.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Trained new employees to perform duties.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Resolved problems or concerns to satisfaction of involved parties.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Assisted staff by serving food and beverages or bussing tables.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Inspected dining and serving areas for cleanliness and proper setup.
Restaurant Manager
S.C. Gurmeteria S.R.L.
bucuresti
11.2017 - 07.2019
- Ensured compliance with all food safety regulations and sanitation standards.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Maintained detailed records of sales transactions and daily shift reports.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Established policies for cash handling procedures to maximize security measures.
- Adhered to all health department regulations regarding food storage and preparation.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained workers in money handling, and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling beverage and labor costs.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Resolved and investigated complaints regarding service and food quality.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Updated computer systems with new pricing and daily food specials.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Created detailed reports on weekly and monthly revenues and expenses.
- Trained new employees to perform duties.
- Reconciled daily transactions, balanced cash registers, and deposited the restaurant's earnings.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Resolved problems or concerns to satisfaction of involved parties.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Assisted staff by serving food and beverages or bussing tables.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Inspected dining and serving areas for cleanliness and proper setup.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Restaurant Manager
Atelier Bistro
Ploiesti
07.2017 - 11.2017
Assistant Restaurant Manager
Restaurant Mulino Corbeanca
Petresti
11.2016 - 04.2017
General Manager
Manu Bbq
Ploiesti
07.2016 - 11.2016
Food Beverage Manager
Pik Elegance
ploiesti
11.2015 - 04.2016
Restaurant Supervisor
Sky Restaurant
Ploiesti
07.2015 - 11.2015
chef de rang
Pearl Brasserie
Dublin
10.2014 - 03.2015
Front of the House Manager
Rigbys
Dublin
03.2014 - 10.2014
General Manager
Dante Ristorante
Ploiesti
03.2013 - 11.2013
Restaurant Manager
Lincanto Ristorante
Ploiesti
04.2012 - 02.2013
Restaurant Manager
RISTORANTE DA VINCI S.R.L.
Prahova County
02.2010 - 04.2012
chef de rang
Chapter One
Dublin
02.2008 - 10.2008
Food Service Supervisor
Kielys Mount Merrion
Dublin
08.2007 - 01.2008
Restaurant Server
Laguna Pool Club
Ploiesti
07.2006 - 07.2007
Restaurant Server
The Meadows Country Club
Sarasota
09.2005 - 05.2006
Waiter
Ministerul Aparari Interne
Bucuresti
06.2004 - 06.2005
Education
Bachelor's degree - Restaurant/Food Services Management
G.S.S. Sfantul Apostol Andrei
01.2011
Graduate Degree - Food Service, Waiter and Dining Room Management
G.S.A.S Victor Slavescu
01.2002
Skills
- Candidate Sourcing
- Strategic Planning
- Effective Presentations
- Recognized Achievements
- Dining Operations Coordination
- Strategic Promotions Planning
- Restaurant Operations Experience
- Team Coordination
- Labor Cost Optimization
- Customer-Oriented
- Organization and prioritization
- Performance Improvement
- Customer Service Excellence
- Staff Management Expertise
Languages
Romanian
First Language
English
Advanced (C1)
C1
Italian
Beginner
A1
Spanish
Beginner
A1
Accomplishments
Maitre'D of the year 2018 Gault & Millau Romania
Restaurant manager in Best Restaurant in Romania 2019 Gault & Millau Romania
3rd Best Restaurant Manager in Romania by HoReCa Awards 2019
References
References available upon request.
Timeline
Restaurant Manager
1 Michelin Star Aniar Restaurant & Boutique Cookery School
06.2021 - 01.2025
Founding Partner / Host
Epicurean Enigma
06.2020 - 05.2021
Freelance Writer
cipriansibodega.com
06.2020 - 05.2021
Restaurant Manager
MAIZE farm to table
07.2019 - 06.2020
Restaurant Manager
S.C. Gurmeteria S.R.L.
11.2017 - 07.2019
Restaurant Manager
Atelier Bistro
07.2017 - 11.2017
Assistant Restaurant Manager
Restaurant Mulino Corbeanca
11.2016 - 04.2017
General Manager
Manu Bbq
07.2016 - 11.2016
Food Beverage Manager
Pik Elegance
11.2015 - 04.2016
Restaurant Supervisor
Sky Restaurant
07.2015 - 11.2015
chef de rang
Pearl Brasserie
10.2014 - 03.2015
Front of the House Manager
Rigbys
03.2014 - 10.2014
General Manager
Dante Ristorante
03.2013 - 11.2013
Restaurant Manager
Lincanto Ristorante
04.2012 - 02.2013
Restaurant Manager
RISTORANTE DA VINCI S.R.L.
02.2010 - 04.2012
chef de rang
Chapter One
02.2008 - 10.2008
Food Service Supervisor
Kielys Mount Merrion
08.2007 - 01.2008
Restaurant Server
Laguna Pool Club
07.2006 - 07.2007
Restaurant Server
The Meadows Country Club
09.2005 - 05.2006
Waiter
Ministerul Aparari Interne
06.2004 - 06.2005
Bachelor's degree - Restaurant/Food Services Management
G.S.S. Sfantul Apostol Andrei
Graduate Degree - Food Service, Waiter and Dining Room Management
G.S.A.S Victor Slavescu
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