Jesse Weiss Email & Phone Number

United States

Boston / Cambridge / Somerville

Boston

Boston

Serving Traditional Spanish, inspired small plates, and Spanish wine from James Beard Best Chef Northeast 2014- Jamie Bissonnette.

Boston

Italian-inspired small plates, charcuterie etc from award-winning chefs Ken Oringer and Jamie Bissonette.

Watertown, Ma

Bon Appetit Top 50 Best New Restaurants 2012. Innovative food from Momofuku alumnus Chef Timothy Maslow and international beers and wines.

Belmont, Ma

Fine Italian dining and wine from Chef Dante de Magistris.

Boston

Fine French Bistro, with an extensive French and American wine list, modern creative cocktails and craft beers. I serve local and sustainable selections from a superb menu crafted by Chef de Cuisine Matthew Gaudet.

Boston

Upscale American Bar and Grille, serving domestic and international wine. -Responsible for executing an extremely high level of service, and training all new staff. -Establish/maintain excellent relationships with a predominantly repeat clientele.

Glenview, Illinois, United States

Yard House is a nationwide, full service, high-volume, upscale-casual dining concept. -I was personally responsible for the entire server staff of 35-40 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing a schedule which openly rewarded performance (a company priority).-Developing the staff’s knowledge, service, and professionalism.-Disciplining the staff, including written… Show more Yard House is a nationwide, full service, high-volume, upscale-casual dining concept. -I was personally responsible for the entire server staff of 35-40 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing a schedule which openly rewarded performance (a company priority).-Developing the staff’s knowledge, service, and professionalism.-Disciplining the staff, including written warnings, suspensions and terminations. -On closing shifts, I was responsible for end-of-night paperwork including reconciling Aloha sales and payments reports and all cash drawers and safes. -I was responsible on a daily basis for maintaining appropriate staffing levels and keeping labor costs under a certain level.-I was responsible for all smallwares ordering, inventory, working within a budget. Show less

Chicago, Illinois, United States

Joey Buona’s was a full service, three-floor, casual Italian restaurant.-I was personally responsible for the entire server staff of 15-20 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing the schedule, which needed to account for 4 dining rooms, a patio, 2 rooftop terraces, and 3 banquet rooms.-Developing the staff’s knowledge, service, and maturity.-Disciplining staff… Show more Joey Buona’s was a full service, three-floor, casual Italian restaurant.-I was personally responsible for the entire server staff of 15-20 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing the schedule, which needed to account for 4 dining rooms, a patio, 2 rooftop terraces, and 3 banquet rooms.-Developing the staff’s knowledge, service, and maturity.-Disciplining staff, including written warnings, suspensions and terminations. -On closing shifts, I was responsible for end-of-night paperwork including reconciling Aloha sales and payments reports and all cash drawers and safes. -I was responsible on a daily basis for maintaining appropriate staffing levels and keeping labor costs under a certain level. Show less

Chicago, Il

-I was hired to implement and maintain a Front of the House program. These responsibilities included, but were not limited to:-Training one manager to be a Front-of-the-House Manager. I worked with each newly-FOH manager on: -Interviews, hiring, firing and disciplining staff. -Dining room service, what it should be, how to follow up with staff, and how to interact with guests tableside. -Holding seminars in Spanish with all waitstaff to develop knowledge about:-Table… Show more -I was hired to implement and maintain a Front of the House program. These responsibilities included, but were not limited to:-Training one manager to be a Front-of-the-House Manager. I worked with each newly-FOH manager on: -Interviews, hiring, firing and disciplining staff. -Dining room service, what it should be, how to follow up with staff, and how to interact with guests tableside. -Holding seminars in Spanish with all waitstaff to develop knowledge about:-Table service-General hospitality basics -Updating and standardizing the Squirrel POS system in all of the locations.-I updated and implemented a FOH Employee Handbook, Training Manual, and Training Program, including tests, for each FOH position- servers, bartenders, bussers, food runners, and hosts. -I then trained each FOH manager on the usage of these tools. Show less

Chicago, Il

I ran shifts daily in a busy dining room, banquet facility and bar/lounge/Latin nightclub.-I was personally responsible for the entire server staff of 15-18 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing a fair and effective schedule.-Developing the staff’s knowledge, service, and professionalism.-Disciplining the staff, including written warnings, suspensions and… Show more I ran shifts daily in a busy dining room, banquet facility and bar/lounge/Latin nightclub.-I was personally responsible for the entire server staff of 15-18 individuals. These responsibilities included, but were not limited to:-Interviews and hiring.-Food and beverage training and testing.-Writing a fair and effective schedule.-Developing the staff’s knowledge, service, and professionalism.-Disciplining the staff, including written warnings, suspensions and terminations. -On closing shifts, I was responsible for end-of-night paperwork including reconciling Squirrel sales and payments reports and all cash drawers and safes. -I was responsible on a daily basis for maintaining appropriate staffing levels. Show less

Ba, Linguistics

Activities and Societies: Phi Kappa Psi

Diploma

Education record