Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience for our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members… Show more Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience for our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members, timely delivery of food and beverage service, POS training, and various other aspects of maintaining and delivering the highest in service standards. Show less

Provide guests with a fun and educational tour of over 80 different buildings and several different styles of architecture ranging from Internationalism to Post-Modern and everything in between on four different tours and cruises ranging from 45 minutes to 90 minutes along the Chicago River and Lake Michigan.

Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience for our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members… Show more Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience for our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members, timely delivery of food and beverage service, POS training, and various other aspects of maintaining and delivering the highest in service standards. Show less

Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience to our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members… Show more Responsible for teaching students the art and technique of various service styles in an onsite, fine-dining classroom. Students are taught how to properly prepare a restaurant prior to Guest arrival and work together throughout the class to provide a high-quality and unique service experience to our Guests. The experience in the classroom will provide students the opportunity to work with Front of House techniques such as reservations, seating, interaction with Back of House Team Members, timely delivery of food and beverage service, POS training, and various other aspects of maintaining and delivering the highest in service standards. Show less

Responsible for setting expectations and delivering the highest service standards for three unique restaurants. Continue to evaluate and assess strategic vision in line with Hilton Worldwide and Richard Sandoval Restaurant Group. Designed and implemented all programs for training, accountability, and the promotion of teamwork and “Stay Inspired” culture among Team Members. Implemented several initiatives to not only drive business and volume, but to motivate and encourage Team Members to be… Show more Responsible for setting expectations and delivering the highest service standards for three unique restaurants. Continue to evaluate and assess strategic vision in line with Hilton Worldwide and Richard Sandoval Restaurant Group. Designed and implemented all programs for training, accountability, and the promotion of teamwork and “Stay Inspired” culture among Team Members. Implemented several initiatives to not only drive business and volume, but to motivate and encourage Team Members to be better than they were yesterday and continue their personal and professional growth. Show less

Responsible for implementing a strategic vision and driving long-term growth through training and development in line with “True Waldorf Service Culture,” while overseeing corporate and property wide compliance; spanning 3 properties and 1,700+ Team Members. Lead 40+ departmental Leaders and trainers while monitoring their performance and offering insights on how to improve their performance day over day. Partner with senior Leaders and management in implementing Quality Assurance performance… Show more Responsible for implementing a strategic vision and driving long-term growth through training and development in line with “True Waldorf Service Culture,” while overseeing corporate and property wide compliance; spanning 3 properties and 1,700+ Team Members. Lead 40+ departmental Leaders and trainers while monitoring their performance and offering insights on how to improve their performance day over day. Partner with senior Leaders and management in implementing Quality Assurance performance improvement strategies, often within aggressive timelines. Show less

Responsible for maintaining and upholding the highest standards in luxury dining service while tending to the needs of guests and direct reports alike. Responsible for scheduling, training, and developing a team of 35 employees, while delegating duties to supervisors. Responsible for implementing severe culture change within the department, while also building and establishing interdepartmental relationships that would create a cohesive and fluent work environment. Responsible for designing… Show more Responsible for maintaining and upholding the highest standards in luxury dining service while tending to the needs of guests and direct reports alike. Responsible for scheduling, training, and developing a team of 35 employees, while delegating duties to supervisors. Responsible for implementing severe culture change within the department, while also building and establishing interdepartmental relationships that would create a cohesive and fluent work environment. Responsible for designing, implementing, and evaluating new programs for training, accountability, and promoting teamwork in a positive work environment, while also evaluating and assessing older programs. Have also implemented several new programs and initiatives that would help motivate team members to deliver the highest in service standards, service quality, and service efficiency. Personally responsible for driving Team Member’s and department’s performance in SALT scores, reviews, and surveys. Show less

Responsible for maintaining optimal dining room service while tending to the needs of residents and direct reports alike. Responsible for scheduling and training a team of 50 employees, and delegating duties to supervisors. Responsible for planning, decorating, and executing private events and catered functions. Responsible for strategizing, implementing, and evaluating new programs, while assessing and maintaining old ones. Responsible for creating new and diverse menus, while observing… Show more Responsible for maintaining optimal dining room service while tending to the needs of residents and direct reports alike. Responsible for scheduling and training a team of 50 employees, and delegating duties to supervisors. Responsible for planning, decorating, and executing private events and catered functions. Responsible for strategizing, implementing, and evaluating new programs, while assessing and maintaining old ones. Responsible for creating new and diverse menus, while observing nutritional guidelines Show less