Governed over the Rooftop Pool and Bar

Summary: At Lost Society, the three key elements were drinks, dinner, and dancing. Located in the heart of the historical U Street Jazz district with a heavy flow of customers, maintaining an organized, clean, and efficient bar capable of handling people ready to eat but who could not yet be seated, was instrumental in keeping restaurant operations smooth and congenial. Acted as key team member building a diverse and early range of return guests Organized… Show more Summary: At Lost Society, the three key elements were drinks, dinner, and dancing. Located in the heart of the historical U Street Jazz district with a heavy flow of customers, maintaining an organized, clean, and efficient bar capable of handling people ready to eat but who could not yet be seated, was instrumental in keeping restaurant operations smooth and congenial. Acted as key team member building a diverse and early range of return guests Organized logistical details at main, front bar for quick service and safe handling Implemented and executed proper guest point of service procedures Developed classic, clean, and modern recipes for and "upsold" signature cocktail list Educated customers on the local, organic, and gourmet nuances of the Chef Joseph Evan's menu Show less

Summary: The cuisine at Capital Grille sold itself. For the bar staff, it was important to use sales and marketing techniques to convey to upscale clientele that they could have the same excellent experience at the bar, as they would in the main dining room. Also, maintaining the delicate balance of product and supply inventory for the two in-house bars was key in helping the management team manage costs of gourmet goods. The ultimate goal though, was to ensure the bar team… Show more Summary: The cuisine at Capital Grille sold itself. For the bar staff, it was important to use sales and marketing techniques to convey to upscale clientele that they could have the same excellent experience at the bar, as they would in the main dining room. Also, maintaining the delicate balance of product and supply inventory for the two in-house bars was key in helping the management team manage costs of gourmet goods. The ultimate goal though, was to ensure the bar team provided a warm welcome, either by giving an excellent first impression, or becoming a haven for recovery after an anything-less-than-perfect experience elsewhere. Provided excellent customer service to upscale clientele Followed through on special customer requests to ensure an extraordinary dining experience Tracked bar inventory and reported details to management Regularly organized bar to ensure efficient operation Coordinated special events including birthdays, anniversaries, and other celebrations Ensured the smooth operation of seating and business flow through use of Open Table program Communicated clearly and quickly with team to ensure impeccable service and prevent mistakes Developed rapport and confidence among servers by making fair and equitable seating decisions Ensured a personalized level of service, taking pride in remembering faces, names, favorite dishes, etc. Trained incoming bar staff on Capital Grille standard operating procedures and culture Show less

Summary: As a small business, quick and innovative thinking was crucial to responding to unexpected challenges that would arise. Notably, it was necessary to juggle multiple priorities, such as resolving supply shortages and managing the accounts of an emerging establishment. Responded to challenges with daily operations and implemented organizational standards to improve efficiency Assisted in the procurement of goods such as groceries, beverages, and… Show more Summary: As a small business, quick and innovative thinking was crucial to responding to unexpected challenges that would arise. Notably, it was necessary to juggle multiple priorities, such as resolving supply shortages and managing the accounts of an emerging establishment. Responded to challenges with daily operations and implemented organizational standards to improve efficiency Assisted in the procurement of goods such as groceries, beverages, and liquor Managed the processing of cash intake Streamlined and maintained bar operations, including training new and guest bartenders on house rules Show less

Summary: In the diverse and high volume neighborhood of Chinatown/Gallery Place, Lucky Strike Lanes is a lively business balance between a dance space, restaurant lounge, pool hall, and b owling alley. Managing all revenue centers with a staff of 20 employees is somewhat different from a full-service restaurant model. Directed food and beverage promotion and operations for highly visible theme restaurant seating 150 guests and generating over 2 million… Show more Summary: In the diverse and high volume neighborhood of Chinatown/Gallery Place, Lucky Strike Lanes is a lively business balance between a dance space, restaurant lounge, pool hall, and b owling alley. Managing all revenue centers with a staff of 20 employees is somewhat different from a full-service restaurant model. Directed food and beverage promotion and operations for highly visible theme restaurant seating 150 guests and generating over 2 million annually Managed 60 shift associates including wait staff, bussers, and bartenders; trained all new employees via five day formal training program Demonstrated organizational and marketing skills accommodating private parties ranging from corporate heads to sports figures, and celebrities Consistently displayed a high degree of diplomacy resolving problems without sacrificing customer relations Ensured efficient operation of the pool tables Show less

Summary: Sequoia restaurant on the Georgetown Waterfront is of the largest restaurants in the DMV area with 300 seats just in the dining room, and an additional 500 outdoor patio seats. Outside summer service at Sequoia is well loved in the DC and boasts some of the highest sales in the local neighborhood. During winters, we were the ultimate rental space for private parties, weddings, bar mitzvahs, and company holiday parties. An amazing twist on high volume fine dining!… Show more Summary: Sequoia restaurant on the Georgetown Waterfront is of the largest restaurants in the DMV area with 300 seats just in the dining room, and an additional 500 outdoor patio seats. Outside summer service at Sequoia is well loved in the DC and boasts some of the highest sales in the local neighborhood. During winters, we were the ultimate rental space for private parties, weddings, bar mitzvahs, and company holiday parties. An amazing twist on high volume fine dining! Coordinated food service activities Estimated food and beverage costs and requisitions or purchases supplies Collaborated with food preparation and other personnel to plan daily specials for dining room, bar, and banquet operations, as well as investigated and resolved food quality and service complaints Directed hiring and assignment of personnel Reviewed financial transactions and monitored budget to ensure efficient operation, and to ensure expenditures stay within budget limitations Show less