Nick Perusse Email and Phone Number

High End Clientele: Private beach club catered to multi-millionairesNonstop table-side service from Sunrise-SunsetFood runner, expo, busser, host, and serverPersonal connection to 500+ membersIntimate setting in a very small venueHandled a total of 30-50 tables daily, with sections as large as 15 tables at once.Took food and drink ordersBussed tablesServed meals - Breakfast, Lunch, Dinner, Dessert, Happy Hour and Cocktail Hour.Organized and catered 6 events per year which consisted of setting up a stage, preparing for a live band, rearranging all tables in the club and lining them with white linen. Once the event started we handed out Hors d'oeuvre for 2 hours, then proceeded to cater our guests to a special 3-course dinner where I personally ensured each and every course transitioned into the next as flawlessly as possible for the guests.A little information about the club itself: It was a part of a membership that came with the purchase of a $2-8M condominium on the beach. There was a private shuttle that would bring members back and forth from their condo to the beach club itself. The club was only for residents and special members. There was a total of about 500 members which I greeted daily by first or last name, depending on which they preferred. There was a total of 15 employees at the club itself (this includes FOH, BOH, accounting and management) which made it a very intimate experience for the members. We greeted each member with a smile daily and grew a personal connection to each and every one of them due to the fact they were returning every other day or every week. The club was directly on the beach in Naples, Florida with a private section of the beach reserved for our members where we would setup chairs, tables & umbrellas for them as well as provide full drink & food service throughout the day. I worked as both a beach server and table-side server throughout the week.

Worked my way up from a food runner to server, expediter, host, trainer, bartender, and part time manager (lead employee).Handled guests with a professional mannerAs a lead employee I was the main overseer of FOH operations. Many times I opened the restaurant myself, checked on all FOH employees, decided when it was the right time to make cuts for the servers depending on business, handled corporate money in the safe, counted tills for our POS areas, and provided complimentary items to guests when needed. I handled any and all issues that occurred during these shifts with a swift & professional manner. During these shifts I was seen as the 2nd highest operating employee in the restaurant. The only employee above me would be the Head Chef of the restaurant.Trainer to new employeesBartender for 2 yearsServer for 6 yearsHandled problems when guests were upset in a professional and friendly manner.Awarded "Employee Of The Month" for a total of 3 months.Handled a 5-6 table section totaling ~38 guests at once.Table-side boxing service for leftovers.Served, cleaned, setup, and ensured 4 course meals were a flawless experience for the guest.