Naoufal Echaki

Captain at Bouley
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Contact Information
us****@****om
(386) 825-5501
Location
US

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Experience

    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Captain
      • Jan 2019 - Present

      • Recognized by Chef David Bouley for leadership, continuous superior guest service, and highest sales. • Managed the high-end banquet events of fortune 500 corporate clients, weddings, and charity fundraisers. • Served up to a 15-courses tasting menu with wine pairing. • Extensive wine training. • Recognized by Chef David Bouley for leadership, continuous superior guest service, and highest sales. • Managed the high-end banquet events of fortune 500 corporate clients, weddings, and charity fundraisers. • Served up to a 15-courses tasting menu with wine pairing. • Extensive wine training.

    • United States
    • Restaurants
    • 1 - 100 Employee
    • Server
      • May 2018 - Jan 2019

      • Provided celebrities and guests with an exceptional dining experience and quality service. • Focused on selling premium champagne. • Kept guests entertained by doing various shows throughout service while maintaining guest satisfaction. • Great at upselling truffles, caviar, high end alcohol, and specials. • Provided celebrities and guests with an exceptional dining experience and quality service. • Focused on selling premium champagne. • Kept guests entertained by doing various shows throughout service while maintaining guest satisfaction. • Great at upselling truffles, caviar, high end alcohol, and specials.

    • Restaurants
    • 1 - 100 Employee
    • Captain
      • Jul 2016 - Jun 2018

      • Maintaining fine dining quality of service by offering Omakase and a la carte experiences. • Extensive sake training. • Managed wine inventory. • Met with front of house staff to assign jobs, stations, steps of service, and special meal requirements and programs. • Maintaining fine dining quality of service by offering Omakase and a la carte experiences. • Extensive sake training. • Managed wine inventory. • Met with front of house staff to assign jobs, stations, steps of service, and special meal requirements and programs.

  • Reserve cut steak house
    • New York, New York
    • Server
      • Mar 2016 - Oct 2016

      • Enhanced the dining experience by ensuring each guest received immediate, personalized, and professional attention. • Acquired loyal customers and received outstanding reviews. • Assist managers with daily opening and closing procedures. • Consistently exceeded sales expectations. • Enhanced the dining experience by ensuring each guest received immediate, personalized, and professional attention. • Acquired loyal customers and received outstanding reviews. • Assist managers with daily opening and closing procedures. • Consistently exceeded sales expectations.

  • Tasca chino
    • New York, New York
    • Server
      • Jan 2016 - Jul 2016

      • Spanish fusion culinary experience • Mixology training • Assured costumer satisfaction throughout dinning experience • Great at upselling cocktails, food, wine • Spanish fusion culinary experience • Mixology training • Assured costumer satisfaction throughout dinning experience • Great at upselling cocktails, food, wine

  • Blue Water Grill
    • New York, New York
    • server
      • Dec 2015 - Mar 2016

      • Promoted a positive atmosphere and went above and beyond to guarantee each guest received exceptional food and service. • Table side service; caviar service, truffle shavings, deboning fish, and steaks. • Inspired staff by example and innovative influence setting a new bar for others to follow. • Ensure all guests restrictions, allergies, and preferences are attended to on a consistent basis. • Promoted a positive atmosphere and went above and beyond to guarantee each guest received exceptional food and service. • Table side service; caviar service, truffle shavings, deboning fish, and steaks. • Inspired staff by example and innovative influence setting a new bar for others to follow. • Ensure all guests restrictions, allergies, and preferences are attended to on a consistent basis.

  • Water's Edge
    • Long Island City, New York
    • Captain
      • Mar 2013 - Dec 2015

      • Organized and executed set up and break down of specific event and location, by delegating duties and coordinating employees assigned to me. • Directed and supervised all areas of event, including communication with kitchen staff. • Guided guests through menus and wine list while demonstrating a thorough knowledge of the product. • Distributed action plan and provided supervision and leadership by motivating staff to perform job duties in an effective and enthusiastic manner. • Organized and executed set up and break down of specific event and location, by delegating duties and coordinating employees assigned to me. • Directed and supervised all areas of event, including communication with kitchen staff. • Guided guests through menus and wine list while demonstrating a thorough knowledge of the product. • Distributed action plan and provided supervision and leadership by motivating staff to perform job duties in an effective and enthusiastic manner.

  • Aged Steakhouse
    • Forest Hills, New York
    • Waiter
      • Nov 2012 - Mar 2013

      • Set tables with clean linens and condiments • Maintained health and safety standards in the restaurant • Got promoted to waiter after 3 months • Consistently praised in customer surveys for friendliness and efficiency • Memorized specific ingredients for all daily specials and seasonal menus • Set tables with clean linens and condiments • Maintained health and safety standards in the restaurant • Got promoted to waiter after 3 months • Consistently praised in customer surveys for friendliness and efficiency • Memorized specific ingredients for all daily specials and seasonal menus

Education

  • LaGuardia Community College
    Associate's degree, Business Administration and Management, General
    2020 - 2021

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