Henri Serverius Email & Phone Number

Manhattan, New York, United States

Working as a head waiter in a Times Square brasserie and a Flatiron District fine dining restaurant, I am tasked with serving and managing over 300 customers daily. My responsibilities are but are not limited to, seating customers, taking orders, managing the timeliness and efficiency of these orders with the head chef, bringing out food and drinks, and socializing with customers to make them feel comfortable and provide them with the best dining experience. Notably, in the Summer of 2021, I set up entertainment and alcoholic stations during major sporting tournaments to improve customer retention and spending which resulted in record-breaking single-day profits twice in two weeks. Additionally, in the Summer of 2022, I helped organize, set up, and manage several large events, including live performances, artist showings, and private events for Belgian diplomates and prime ministers. Working in the extremely busy, stressful, and unforgiving New York City service industry has developed and strengthened my time management, multitasking, and organizational skills. Additionally, working with unique types of people and crowds has allowed me to learn how to approach different people and scenarios, and has allowed me to develop into an extremely social and outgoing person. Working in the restaurant industry from such a young age has allowed me to grow into a patient and extremely professional individual who cares deeply about his performance and presentation, especially when my actions impact the satisfaction and experience of paying customers.

New York, New York, United States

Working as a head waiter in a Times Square brasserie and a Flatiron District fine dining restaurant, I am tasked with serving and managing over 300 customers daily. My responsibilities are but are not limited to, seating customers, taking orders, managing the timeliness and efficiency of these orders with the head chef, bringing out food and drinks, and socializing with customers to make them feel comfortable and provide them with the best dining experience. Notably, in the Summer of 2021, I set up entertainment and alcoholic stations during major sporting tournaments to improve customer retention and spending which resulted in record-breaking single-day profits twice in two weeks. Additionally, in the Summer of 2022, I helped organize, set up, and manage several large events, including live performances, artist showings, and private events for Belgian diplomates and prime ministers. Working in the extremely busy, stressful, and unforgiving New York City service industry has developed and strengthened my time management, multitasking, and organizational skills. Additionally, working with unique types of people and crowds has allowed me to learn how to approach different people and scenarios, and has allowed me to develop into an extremely social and outgoing person. Working in the restaurant industry from such a young age has allowed me to grow into a patient and extremely professional individual who cares deeply about his performance and presentation, especially when my actions impact the satisfaction and experience of paying customers.

New York, United States

Over the course of 5 weeks, I organized a focus group of over 30 participants where data was collected on economic turmoil in the European soccer transfer market. We analyzed and sorted over 200 pieces of survey data creating media posts, articles, and internal reports. Working with a team of over 10 people, we used this data to develop and publish a 50+ page research report on modern fan behavior in European soccer, discussing the impacts of racism, sexism, and the current fluctuations in the transfer market and their impact on how players and fans view the sport.