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Jairo Conti Antoniazzi Junior profile image

Jairo Conti Antoniazzi Junior

Head Waiter at Claridge's
Intro Book
Jairo Conti Antoniazzi Junior is a seasoned hospitality professional with 2 years of experience as Head Waiter in London, complemented by 4 years of Restaurant Manager experience in Brazil, and a Tourism Bachelor degree from Universidade Anhembi Morumbi.
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Location
London, England, United Kingdom, GB
Languages
  • Portuguese -
  • English -
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Bio

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Jairo Conti Antoniazzi Junior is a seasoned hospitality professional with extensive experience in the UK and Brazil. He holds a Tourism Bachelor degree from Universidade Anhembi Morumbi and has worked in various roles, including Restaurant Manager, Chef de Rang, and Head Waiter, at esteemed establishments such as JW Marriott Grosvenor House London, Gordon Ramsay Restaurants, and Claridge's. Proficient in both Portuguese and English, Jairo has successfully coordinated teams, managed operations, and ensured high-quality customer service in multiple settings.

Credentials

  • Sommelier Certificate
    ABS SP Brazil

Experience

  • Claridge's
    • London, England, United Kingdom
    • Head Waiter
      • Aug 2021 - Present
      • London, England, United Kingdom

  • Babbo Restaurant Ltd
    • London, England, United Kingdom
    • Restaurant Supervisor
      • Apr 2021 - Aug 2021
      • London, England, United Kingdom

  • Gordon Ramsay Restaurants
    • London, England, United Kingdom
    • Chef de Rang
      • Sep 2020 - Dec 2020
      • London, England, United Kingdom

      Savoy Grill - Savoy Hotel

  • The Langham, London
    • London, England, United Kingdom
    • Head Waiter
      • Jan 2020 - Aug 2020
      • London, England, United Kingdom

  • JW Marriott Grosvenor House London
    • London, England, United Kingdom
    • Waiter
      • Jun 2017 - Jan 2020
      • London, England, United Kingdom

  • Pizza Hut Brasil
    • Goiânia, Goiás, Brasil
    • Restaurant Manager
      • Aug 2011 - Jun 2016
      • Goiânia, Goiás, Brasil

      Guarantee the quality of service and restaurant services in accordance with the international franchise standards.  Coordinate the kitchen / pantry and floor teams, being responsible for all work schedule, break and vacation logistics.  Make purchases and replenish all necessary goods  Control the costs of goods aiming at greater profitability for the investor.

  • Blue Tree Hotels
    • Goiânia, Goiás, Brasil
    • F & B Supervisor
      • Sep 2007 - Apr 2011
      • Goiânia, Goiás, Brasil

      Ensure customer service with high quality standards.  Coordinate the team of commis, waiter/ress, line managers and cashiers.  Coordinate the operationalization of events captured (breakfasts, coffee breaks, lunches, dinners and cocktails).  Control the stock and make the necessary purchase orders.  Maintain good relationships with suppliers and partners.

Education

  • 1999 - 2004
    Universidade Anhembi Morumbi
    Tourism Bachelor, Tourism and Hospitality

Suggested Services

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Industry Focus. “Hospitality”

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