Reelika Kukk

I have worked at Hotel Union, a four-star hotel located in the stunning UNESCO World Heritage site of Geiranger, for five consecutive summer seasons, from 2017 to 2023. The hotel attracts a diverse range of guests, including both international and domestic tourists, and offers services such as conference facilities, company parties, and weddings, alongside catering to a large number of individual guests.

In my role, I provided service to individual guests in both à la carte and buffet restaurants, and assisted with events such as conferences, parties, and weddings. I was also responsible for training new staff to ensure they adhered to the hotel's high service standards. Additionally, I supported the host at the entrance, managing guest arrivals, and helping to maintain smooth operations. This experience has allowed me to develop strong customer service, leadership, and organizational skills while working in a dynamic, multicultural environment.

I have gained valuable experience working at Norway's largest ski resort, where I held several roles across different areas of service. My responsibilities included working at the lobby bar, where I provided friendly and efficient service to guests, as well as serving as an à la carte waiter, ensuring that guests enjoyed a pleasant dining experience.

Additionally, I managed the table reservation system, coordinated seating arrangements, and ensured that service ran smoothly throughout the evening. I also took on a leadership role in training new staff, helping them learn the ropes, and maintain the high level of service expected at the resort. Throughout my time there, I consistently prioritized providing a warm, friendly, and professional experience for all guests, contributing to a positive and welcoming atmosphere.

I had the chance to work at Fyri's À la Carte restaurant, which was a whole new experience for me. The restaurant was all about creating memorable experiences for our guests, and the atmosphere was built on a mix of professionalism, passion, and playfulness. It wasn’t just about serving food; it was about connecting with the guests, making them feel like they were more than just customers. In fact, our approach was so personal that we would sit down with the guests, chat with them, and treat them like old friends.

The hotel’s slogan really captures the essence of our work: “We sell experiences, and we happen to have rooms too.” It wasn’t just a slogan; it was a mindset that shaped everything we did. Every guest had a unique experience, and our goal was to make them feel special by tailoring our service to their needs.

One of my main roles was making personal wine recommendations that would pair perfectly with the dishes, ensuring a seamless dining experience. I learned the importance of truly understanding the menu and the wines we offered, as well as how to suggest the right combination to enhance the guest’s experience.

Throughout the service, I was focused on taking care of every guest, making sure they felt welcome, and well attended to. Whether it was providing a small, thoughtful touch, or simply checking in to make sure everything was perfect, my goal was to help make their time at Fyri’s something they’d remember.

Working there wasn’t just about delivering great food; it was about building relationships, and creating an experience that felt personal and unforgettable.

I had the pleasure of working at Trattoria del Callo Nero, a cozy, authentic Italian restaurant, nestled in the heart of Tallinn’s Old Town. Over the five years I spent there, I not only deepened my knowledge of Italian cuisine, wines, and culture, but I also learned how to truly embody the warmth and hospitality that define Italian dining.

As part of my role, I kept track of stock and handled orders, making sure we always had everything we needed to serve our guests. I also took care of table reservations and created table plans, ensuring that every guest had a comfortable place to enjoy their meal. Being part of a small team meant that we often needed to think on our feet, and I was regularly involved in solving any issues that popped up, whether it was a last-minute reservation or an unexpected challenge in the dining room.

But what I loved most about the job was recommending and serving the food and wines with a smile. At Trattoria del Callo Nero, every guest was treated like family, and I was proud to play a role in creating a welcoming atmosphere. From the fresh pasta to the perfect glass of wine, I helped craft an experience that felt personal and genuine, making sure every guest left with a full stomach and a smile on their face.