Maintained Forbes Five-Star standards and increased revenue by 35% YOY

Boston's best steakhouse inside the best boutique hotel in the USA according to Conde Nast.

-Designed the beverage program to maximize profits and offer greater variety of options to guests.-Increased total wine sales by an average of 12 percent and total beverage sales by 10 percent year over year-Managed a team of twenty five service staff members-

•Contributed to the training of new servers, during a four-to-eight month training program, to ensure that standards were understood and followed•Captained parties of up to 35 guests•Created a memorable environment for a guest’s one-to-six hour dining experience, from first guest contact through walking guests to their car•Offered services as a sommelier for a 600-label wine list on weekdays•Created guest loyalty through individually designing each experience to delight the guest •Offered knowledgeable assistance to create a personalized cheese plate for each guest from an award-winning selection of 20 to 30 artisanal cheeses•Re-wrote training manuals to re-instill service standards and helped to adjust the style of service to a new restaurant space

•Directed the day-to-day operations of 2 restaurants; a 50-seat fine-dining restaurant and a 100-seat casual restaurant•Worked with the rest of the hotel management staff to increase revenues through special events and guest offering•Scheduled a staff of up to 30 employees for two restaurants•Acted as sommelier and floor manager for both restaurants during service periods•Improved beverage cost from nearly 43% aggregate to a liquor cost of 24% and a wine cost of 34%•Built, through educational programs, a beverage program that educated staff to more effectively upsell•Built a 100+ bottle wine list to pair well with the chef’s creations and to satisfy our guest’s desires•Wrote training guides and service standards to uphold the Relais & Chateau expectations of our guests

AAA Five-Diamond, 105-seat restaurantUtilized MS office excel knowledge to improve efficiency in payrollRe-wrote training manuals to re-instill service standards and helped to adjust the style of service to a new restaurant spaceAs a part of daily meetings, assisted in improving revenue through creating upselling methodsManaged parties of up to 35 guestsCreated guest loyalty through individually designing each experience to delight the guest Assisted in-house event planners and clients to create the most perfect even possible for the client, while maximizing revenue for the business.

•Supervised shifts with up to 6 international, well-seasoned employees•Trained new, inexperienced employees in order to instill the importance of high standards over a two-three week training period•Took personal responsibility for both the quality of beverages offered to guests and the cleanliness of the BOH beverage area•Focused on guest’s desires in order to create a memorable, food-focused experience, including creating good individual fit for food and wine pairing and individual menu construction •Responsible for taking inventory of flatware and glassware•Offered sommelier services, on weekdays, for a 180-bottle wine list when requested

•Managed functions of up to eighteen inexperienced, college-aged staff members and 200 guests, receiving good customer reviews for major events including Passover Seders and sports events•Completed food and beverage tracking paperwork and billing paperwork•Created personalized functions for each customer in order to maximize guest satisfaction