Hosea Tabone

Rosami, Michelin-starred restaurant, St Julian's, Malta

• Invited to join the front-of-house team at Rosami, a Michelin-starred restaurant in the heart of St Julian's, as a key member of the dining room brigade.
• Began as a pass leader, independently managing the pass during the busiest services to ensure precise timing, presentation, and coordination between kitchen and floor.
• Promoted to Chef de Rang after advancing menu and product knowledge, taking full responsibility for an allocated section and its guest experience.
• Managed own tables with a strong focus on beverage top-ups, upselling premium items, and maintaining smooth, attentive service throughout the meal.
• Performed detailed cutlery and glassware changes, and presented and described the restaurant's carte blanche menu to guests with confidence and accuracy.
• Delivered tableside gueridon service for truffle and cheese supplements, enhancing the sense of theatre and perceived value of the experience.
• Contributed to opening and closing procedures, including mise en place, station setup, side duties, and end-of-service checks.
• Placed high importance on guest feedback and online reviews, using comments to refine service and support the restaurant's reputation.
• Maintained clean and organized dining areas for an enjoyable guest experience.

During my placement at the Cork International Hotel in Cork, Ireland, owned by Trigon Group, I gained a wealth of experiences that contributed significantly to my professional and personal growth. during my internship my main focus was mostly on:

• Entrusted with head waiter responsibilities from the start of the internship, overseeing a section of the dining room and coordinating service for assigned tables.
  
• Managed the food pass during busy services, checking plating, timing, and accuracy before dishes left the kitchen.
  
• Led and supported a small team of waiters, delegating tasks, solving on-the-spot problems, and ensuring smooth service flow.
  
• Developed strong ability to stay calm under pressure, think creatively during service, and handle guest issues professionally.
  
• Recognized with a promotion to Supervisor, which was declined due to internship and study commitments.
  
• Internship significantly contributed to personal and professional maturity , particularly in leadership, communication, and teamwork.
• Assisted colleagues in their tasks when needed, fostering a supportive work environment.
• Participated in workshops and presentations related to projects to gain knowledge.

I worked at a modern villa in St. Julian's known as THE VILLA BALLUTA, owned by a successful local hospitality company known as THE XARA COLLECTION, where I was both the youngest staff member and the only local one on the team. I began my role as a beverage runner at the restaurant with an outside terrace, OKAS, and assisted with private functions, celebrations, and events, gaining hands-on experience in high-class hospitality service. Over time, I progressed to managing my own tables and section in the restaurant, working alongside my commis. This position helped me develop strong teamwork, leadership, and customer service skills at a young age.

• Communicated with kitchen staff and waiters to provide accurate, timely information regarding orders and minimize delays.
• Assisted in training new team members, sharing knowledge and best practices to maintain high standards of service across the board.
• Resolved customer complaints promptly and professionally, turning potentially negative experiences into positive ones.

When I started managing my own tables

• Developed strong relationships with regular customers, leading to increased loyalty and repeat business.
• Provided guests with information about menu items, specials, and promotions to provide quality service.
• Delivered exceptional service even under high-pressure situations, maintaining the highest standards of professionalism.