Experience

Cote Korean Steakhouse

• United States
• Restaurants
• 1 - 100 Employee

• Service Captain

  • Oct 2022 - Present



Boqueria Restaurants

• United States
• Restaurants
• 1 - 100 Employee

• Front Of House Manager

  • Mar 2022 - Oct 2022

  -Supervised entire Front of House staff in achieving the highest sales and standard of quality service -Main point of contact for organizing all new menu changes and executing new menu launches -Increased customer retention by responding to online reviews using critical thinking and problem solving skills -Main point of contact for all facilities issues -Responsibilities included FOH scheduling, smallwares ordering, beverage inventory and a focus on Department of Health standards and execution Show less



Castell Rooftop Lounge

• New York, New York, United States

• Hospitality Manager

  • May 2021 - Mar 2022

  -Supervised a Front of House team of 20 with a focus on sales, service and teamwork -Supervised a Back of House team of 8 with a focus on Department of Health standards and events catering -Responsibilities included FOH scheduling, bar and kitchen ordering, small wares and paper goods ordering -Supervised a Front of House team of 20 with a focus on sales, service and teamwork -Supervised a Back of House team of 8 with a focus on Department of Health standards and events catering -Responsibilities included FOH scheduling, bar and kitchen ordering, small wares and paper goods ordering



Cote Korean Steakhouse

• United States
• Restaurants
• 1 - 100 Employee

• Customer Service Captain and Trainer

  • Dec 2017 - Nov 2020

  -Maintained an elevated level of customer service in a one Michelin Star, high energy and high volume environment -Worked closely with senior management to train new team members to function effectively as one unit -Customized curated experiences for guests based on individual needs -Prepared USDA Prime dry-aged, American and Japanese Wagyu steak tableside -Maintained an elevated level of customer service in a one Michelin Star, high energy and high volume environment -Worked closely with senior management to train new team members to function effectively as one unit -Customized curated experiences for guests based on individual needs -Prepared USDA Prime dry-aged, American and Japanese Wagyu steak tableside



Dos Caminos Mexican Restaurant

• United States
• Non-profit Organizations
• 1 - 100 Employee

• Restaurant Server

  • Apr 2016 - Dec 2017

  -Served with BR Guest excellence in hospitality for guests -Provided guests with daily food/beverage specials and managed section of 6+ tables per shift -Served with BR Guest excellence in hospitality for guests -Provided guests with daily food/beverage specials and managed section of 6+ tables per shift



Stand Up NY

• United States
• Entertainment
• 1 - 100 Employee

• Hospitality Manager

  • Apr 2016 - May 2017

  -Worked with General Manager to manage, train and motivate a service team of 10 -Organized and ran nightly shows for a comic roster of 300 -Managed nightly promotional posts for social media including Twitter, Instagram and Facebook -Reviewed guest complaints to locate teaching opportunities for staff -Executed daily business activities including liquor inventory, ticket transactions and finance management -Worked with General Manager to manage, train and motivate a service team of 10 -Organized and ran nightly shows for a comic roster of 300 -Managed nightly promotional posts for social media including Twitter, Instagram and Facebook -Reviewed guest complaints to locate teaching opportunities for staff -Executed daily business activities including liquor inventory, ticket transactions and finance management



Strip House

• United States
• Hospitality
• 1 - 100 Employee

• Designated Leader and Restaurant Server

  • Feb 2013 - Apr 2016

  -High volume, classic steakhouse that serviced 200+ guests a night, emphasis on neighborhood clientele -Member of Designated Leader Program, May 2015 - April 2016 -Liason for servers and front of house support staff with management -Team lead and new hire training -Taught or assisted in all instructional and educational training for service and wine knowledge -Formulated future training plans -High volume, classic steakhouse that serviced 200+ guests a night, emphasis on neighborhood clientele -Member of Designated Leader Program, May 2015 - April 2016 -Liason for servers and front of house support staff with management -Team lead and new hire training -Taught or assisted in all instructional and educational training for service and wine knowledge -Formulated future training plans



Cookshop Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Restaurant Server

  • Apr 2012 - Feb 2013

  -High volume restaurant that serviced 200+ guests per night, emphasis on neighborhood clientele -Participated in extensive food and wine education courses to expand knowledge for farm to table style cuisine -Provided guests with daily rotating food and cocktail menus of seasonal fruits and veggies and managed a section of 4+ tables per shift -High volume restaurant that serviced 200+ guests per night, emphasis on neighborhood clientele -Participated in extensive food and wine education courses to expand knowledge for farm to table style cuisine -Provided guests with daily rotating food and cocktail menus of seasonal fruits and veggies and managed a section of 4+ tables per shift



Atlantic Grill

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Restaurant Server

  • Jul 2010 - Apr 2012

  -High volume, pre-theatre environment that serviced 200+ guests per night -Original staff member on the opening restaurant team -Worked with management, fellow servers and kitchen staff to establish service with a focus on food and wine knowledge -High volume, pre-theatre environment that serviced 200+ guests per night -Original staff member on the opening restaurant team -Worked with management, fellow servers and kitchen staff to establish service with a focus on food and wine knowledge