head waiter
helipad by frozen cherry
Total des années d'expérience :4 years, 5 Mois
Led a team of 12 waiters through the work procedure to ensure smooth operation and guest satisfaction.
Facilitated the communication between the kitchen and the bar to recommend specific food and alcohol pairings, which led to a 20% boost in average customer spending.
Managed the successful execution of multiple events per month averaging 800+ guests.
Supervised the floor and the stations to ensure that the standards are met.
Taught my colleagues to provide the best wine service according to international practices.
Managed the inventory and ensured that all products (tissues, cutleries, alcohol, ...) are adequately stocked.
Supervised the operation, delegated the tasks and coordinated the activities of the staff.
Oversaw the sales floor operations.
Addressed and resolved customer complaints and inquiries if any.
Monitored the sales’ activities using the Omega Backoffice and adjusted strategies to raise customer spending.
Communicated with upper management to highlight any issue that might arise and to suggest improvements that needed to be made.
Presented food and beverages’ menus with detailed information when asked (Portions, ingredients and potential allergies if any).
Offered menu recommendations upon request.
Achieved upselling additional F&B products when appropriate.
Served food and drink orders presentably (High standards of Wine and Champagne Presentation).
Delivered checks and collected bill payments.
Provided excellent customer service to guests.
It was a lebanese restaurant that did not contain a bar and almost all the times we had events. My job was to manage those events. satisfy the customers and arrange new events.
ABET & NECHE Accreditated