Noah Cooper-Hauser Email & Phone Number

New York, United States

• Managed 20+ servers and served high-volume VIP guests at high-profile events, including significant politicians and celebrities.
• Accurately recorded orders and partnered with the team to serve food and beverages that exceeded guests' expectations.
• Effectively fueled the growth of catering accounts through ongoing sales efforts, promotions, and local/regional solicitation.
• Demonstrated exceptional skills by executing superior quality customer service to guests by greeting them, providing perfectseating per their requests, explaining food and beverage specials, and briefly introducing.

New York, United States

• Served at a high-volume restaurant in Murray Hill; memorized and advised patrons on intricate food, wine, and cocktail menus.
• Proficiently handled the sanitation of the bar, work area, and tables; constantly checked supplies, materials, beer, liquor, and wines.
• Thoroughly explained menus to customers and answered questions regarding the food, and informed them of daily specials.
• Organized the ordering and requisition of liquor and bar supplies while compacting monthly sales and quality control reports.

Washington, District Of Columbia, United States

• Oversaw set-up of staging, studios, and equipment arrangements and assisted designers and artists with set-up and clean-up.
• Proactively distributed schedules, collected paperwork and delivered materials to various locations while managing on-set talents.
• Spearheaded the monitoring and facilitation of multiple tasks between the production office and other departments to ensure success.
• Facilitated various administrative and production-related tasks, including acting as a stand-in and production assistant for the 2015 Hispanic Heritage Awards (PBS), The American Pops Orchestra, and The National.

Washington D.C.

• Experience in inventory management of food, condiments, cleaning supplies, and other necessary items for the restaurant.
• Exhibited excellence by actively answering client questions about menu selections and making recommendations when requested.
• Managed to acquire and maintain a good working relationship with event planners, vendors, caterers, and business organizations.
• Assisted the restaurant from the ground up by establishing daily operations and customer service relations, includingmanaging the organization of new menu items, staff, and events.