Cassie Wysocki Email and Phone Number

• I currently work as a server at Bourbon Steak.• As a server I greet the guests, explain the menu, answer any questions and manage all guests needs including bar, beverage, and food. • With this position I am required to know the food, wine and cocktail menu, including the details of every dish.• I am responsible for set up, ongoing, and closing side work duties.• I am consistent and always meet standards at the mandatory line-ups required before every shift to check appearance, tools and restaurant knowledge. • I am able to work side by side my fellow employees as part of a “team within a team”.

• As a bartender I complete all service orders for the dining room while serving a ten-top bar.• In addition, bartenders are responsible for seasonal cocktail development. • Frequently selected to take on the role of expo working side by side the head chef by calling, firing, picking up and sending out dishes from the kitchen correctly. • With this position I am required to know the food, wine and cocktail menu, including the details of every dish.• I am responsible for set up, ongoing, and closing side work duties. • One of the few selected staff members to represent Stonehill Tavern at occasional off-site private dining events.

• As a back server I set up the kitchen and the head chefs station with the necessities for service such as plates, folds, chefs herbs and oils. • Frequently selected to take on the role of expo working side by side the head chef by calling, firing, picking up and sending out dishes from the kitchen correctly. • With this position I am required to know the full menu, including the details of every dish. • In addition, I am responsible for set up, ongoing, and closing side work duties. • One of the few selected staff members to represent Stonehill Tavern at occasional off-site private dining events.

• As a server I welcome the guests, explain the menu, answer any questions and manage all guests needs including bar, beverage, and food. I have been called on multiple times to train new staff.• Assist guests and direct to appropriate departments for cabana and other resort needs.• In addition, I am responsible for set up, ongoing, and closing side work duties. • I am consistent and always meet the St. Regis’s “on brand” standards at the mandatory line-ups before every shift.

• As a server I welcome the guests, explain the menu, answer any questions and manage all guests needs including bar, beverage, and food. I have been called on multiple times to train new staff.• Assist guests and direct to appropriate departments for cabana and other resort needs.• In addition, I am responsible for set up, ongoing, and closing side work duties. • I am consistent and always meet the St. Regis’s “on brand” standards at the mandatory line ups before every shift.

• As a server I greet the guests, explain the menu, answer any questions and manage all guests needs including bar, beverage, and food. I am also in charge of my own bank, making me responsible for processing all guest payments and balancing for checkout at the end of each shift.• In addition, I am responsible for set up, ongoing, and closing side work duties. . • I am consistent and always meet standards at the mandatory line ups required before every shift to check appearance and banks. • I am able to work side by side my fellow employees as part of a “team within a team”.

• I have covered most positions within the organization from expeditor to server and bartender.• As an expeditor I communicate with the back of the house staff to make sure every order is completed correctly. I am responsible for reviewing all plates before they leave the kitchen. I am also required to deliver food to guest tables in a timely manner confirming orders and making any necessary adjustments ensuring a positive guest experience.• As a host I greet guests with a welcoming smile and seat them at an appropriate table for the size of the group.• As a server I greet seated guests, explain the menu, answer any question and manages all guest needs including bar, beverage, and food. On numerous occasions I have been called upon to handle large groups of 20 – 25 guests for birthday parties, family events, and other celebrations. • As a bartender, I am required to know and mix all drinks that are requested including a number of specialty shots. I am also responsible for monitoring alcohol consumption and when necessary discontinuing service.