I was recently placed at a fine dining steak house l as a supervisor of a very discouraged team ay well-known Boca Raton resort. After weeks of loving everyone and sweating and running alongside the team washing dishes, running food, seating guests, and so on, I started to feel like I belonged and that they wanted me there. In fact, all the other employees across the resort also wanted to be there because positive and loving vibes and rumors of something great spread quickly.The tools I used were empathy, love and active listening. I earned trust by working with, supporting the team and reading the previous days 5-star reviews at the pre shift meeting every day; I believe that all the little things like smiling in the hallway, talking to a steward in the cafeteria, or returning what you borrow are small gestures that add up to make one big successful organization. Over the years, I have mastered the fine dining steps of service and witnessed leadership at its finest at Bistro Niko in Atlanta. I have worked with guests at Art Smiths Southern Art Restaurant at the Intercontinental in Atlanta and carried unexpected BEOs of 60 people with very little staff available. I watched from the sound booth as my dancers nail my choreography perfectly on opening night at the Atlanta Dance Unlimited. What can I bring to your guests and team members? I bring a deep and intuitive understanding of the resort operations and how all departments are mutually dependable. I understand the importance of making sure dry goods are ordered in a timely fashion and that payroll is kept up with. I know the Forbes standards and can write the steps of service, side work SOPs and perform an audit of the POS buttons a week before a grand opening. Hospitality is who I am. Most importantly, I will show up, smile, encourage and coach in real time and my team will be the team all other departments ask about and long to be on. I promise this.
