Opening the floor for serviceSection checks, setting the team up for success for that nights dinner serviceBeing present in my section, knowledgeable of wines, specials, as well as dish ingredients to prevent an allergic reaction.Closing duties, helping to make sure we as a team finish promptly and without issues

As a server, opening and closing duties as needed.Section checks.Rundown with the kitchen about daily specials.As a Maître D, oversee the operations of that nights service, make sure all teams are prepared for the service, including Hosts, Bartenders, Kitchen, and servers.General Expo, Bus, Host, Bar duties as needed.As a Manager, make sure we are ready for the nights service, cash outs and logs, closing of restaurant, inventory checks, hours are complete, system start up and proper shut down for the day.Make sure to have tills balance.Initial training of all new hires and to follow up with reviews.

Standard duties required of a server.Oversee the floor when needed, ensure guest satisfaction is high.Was promoted fairly quickly from server to Night Manager (salary) having hit or exceeded expectations in my role.Inventory. Counts. Cash. Log out.Closing and opening of building when needed.

As lead server, made sure to train all new hires to the standard that nellies requires.Opening and closing as neededStay on top of extensive wine list with our wine director so we know our product, we had weekly wine seminars, and it was here that I started my WSET 1 Fill in as a bartender when needed, bar was required to shuck the fresh oysters of the day for the guests as well as maintain a section and the bar.