Anders Olsson

• Assisted clients with daily incoming support tasks regarding their checkout system
• Installation on site at our customers premises.
• Education for our customers personnel after performed installation.
• Project managed several projects.

• Unit manager for the restaurant in Swedbank's head office with approx. 700 dining guests per day.
  Total responsibility for finances/operations & scheduling for the unit with approx. 20 employees who reported to me.

• Head waiter responsible for the 6 bars on board MS Galaxy. The duties included daily
  personnel planning & schedule planning, execution of special cruises & events on board, budget & financial
  responsibility and follow-up. I worked a lot with increasing our guest satisfaction on board.

• Restaurant manager in BJÖRK Bar & Grill with responsibility for the daily management of the restaurant, conferences and events. With a strong focus on guest satisfaction, budget, finances, staff efficiency and scheduling.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Carefully interviewed, selected, trained, and supervised staff.

• Cabin Line Trainer & Cabin Manager for Norwegian Air Shuttle. Education and training of
  new employees in the company. Responsibility for safety and service arrangements in the cabin. Domestic, International as well as charter production.
• Followed company regulations and rules to promote safe environment for travellers and employees.

• Cabin crew for Malmö Aviation. Domestic flights and charter production
• Followed company regulations and rules to promote safe environment for travellers and employees.

• Wine and spirits sales representative at Solera Sweden AB. Own district responsibility, wine tastings with customers and internal training of customers' staff.

• Sales representative at Skånska Dagbladet with own budget responsibility and district responsibility. Worked
  both with existing customers and new customer processing.

• Restaurant manager and sommelier, organized the daily operation, classic dining room work such as sales, personnel, scheduling and menu planning, quotation requests, inventory and purchasing.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Cultivated warm relationships with regular customers.

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