Charles Bauer Email & Phone Number

Palm Springs, Ca, Us

Responsibilities include overseeing day-to-day operations of a high-volume, upscale restaurant in the heart of historic Palm Springs. This includes staff management and education, payroll, scheduling, inventory control, ordering, receiving and everything in between. I am also the Wine Director for this establishment, overseeing a wine list of 100+ selections and sales of nearly $1 million dollars per year.

I was in integral part of the opening management team for the second restaurant of the Simran Restaurant Group. My main responsibility was staff training and education, floor management, scheduling and service execution. During the pandemic shutdown I was one of 6 employees who stayed on payroll to pivot to a take-out only dining option available 7 nights a week with enough success to keep our restaurant profitable.

I was in integral part of the opening management team for the second restaurant of the Simran Restaurant Group. My main responsibility was staff training and education, floor management, scheduling and service execution. During the pandemic shutdown I was one of 6 employees who stayed on payroll to pivot to a take-out only dining option available 7 nights a week with enough success to keep our restaurant profitable.

Montreal, Quebec, Ca

I was a key part of a very small service team that provided and unparalleled seasonally themed, 15+ course tasting menu in an intimate 19 seat restaurant hidden in a busy food court. While there we earned many accolades including the designation of a single Michelin star.

Heliopolis, Cairo, Eg

I was into the leadership role of Captain, which was the highest designation on the FOH side outside of management. Responsibilities included overseeing the word of a team of 2-3 other waiters within a designated section and ensuring that all standards were being executed to the highest level. This role was also integral in facilitating the flow from the kitchen to the dining room by communicating between expediter and waiters regarding timing, tempo, and pace.

•Best Service 2013, Chicago – Zagat Survey; Four Diamond Service Award, 2013 -AAA•Responsible for crafting guest experience, explaining food and wine pairings, preparing daily mise en place for service, intimate knowledge of multiple beverage pairing flights, streamlining the flow of food from kitchen to table•Facilitating efficient and accurate communication between management, service teams, guests, and kitchen•Ensuring a positive experience for every single guest•Marking silver, glassing, pouring pairings for each course on 9-16 course tasting menu•Determining steps of service in collaboration with peers for constantly changing tasting menus•Directing the Linen Program by ordering, receiving and stocking linen throughout the week

• Directly responsible for employees productivity and facilitating day to day operations• Providing exceptional customer service to all levels of clientele• Tracking and recording sales, inventory, orders, maintaining customer loyalty program

Denver, Co, Us

• Assessing job sites and pricing quotes for potential customers• Directly corresponding with client before, during and after event to ensure complete satisfaction• Identifying and delegating roles to other valet attendants as necessary during events

Seattle, Washington, Us

• Directly engaging customers in personal sales zones• Restocking and rotating inventory on a daily basis based on sales and projections• Won Eddie Bauer credit card sales contest for December 2007

New York, Ny, Us

-Directly contacted customers to assist in sales -Learned interpersonal sales skills and value of upselling products and services, (i.e. Credit Card Sales, Add-On Sales, etc.)

Hospitality Management, Business Administration And Management, General

General Business, Economics, Business Administration And Management, General