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Candidate's Name  PHONE NUMBER AVAILABLEEMAIL AVAILABLECover Letter :I'd like to briefly describe my qualifications for a position at your restaurant. My experience includes fine dining, casual fine dining, brasserie, hotel, and catering.I have worked in nearly every position in ourbusiness. Along with advanced service technique, I have the holistic skill set needed to keep anyrestaurant running smoothly.I have a solid understanding of financials, and am adept at working with city, state, and federalagencies. I come with a strong !customer servicefirst" background.At the same time, I take pride in representing the owners' concept and the chefs' talents. My drive to keep a restaurant performing at its best stems from my love for good food, good wine and good service. I work well with the most demanding chefs.I focus on building relationships across the board, from the kitchen, to the floor, to the vendors and, of course, the clientele. I believe that success foreveryone lies in nurturing and maintaining repeatbusiness.SPECIAL QUALIFICATIONSCertified in Food Protection by City of New YorkHolder of Higher Certificate for Wine and Spirits (WSET) 2000-Present Proficient in oral and written SpanishMicrosoft Word and Excel ProficientCertified TIPS Trainer (Alcohol Awareness Program) 1995-2000 Open Table, RESY ProficientPosi touch, AlohaEXPERIENCE04/2023-02/2024Maitre"d/Manager, Mark"s Off Madison, NOMAD, NYC- Italian Cuisine Managing the reservations and walk-ins on RESY for a high volume restaurant in a busy NOMAD neighborhood.Warmly greet and escort guests to tables and bar; present menus. Work the dining room !TOUCHING TABLES. Reported feedback from customers to GM and OWNERS.Maximize seating with walk-ins and reservations with the best possible table turns.Spot check the dining room for cleanliness and detail. Help to check coats and bags as needed.Menu maintenance throughout the shift to keep menus clean and organized. Help running credit cards and processing cash payments. Daily check list for any possible D O H violations in the event of an inspection. Assisted running the reservation book (Open Table) and seating during peak hours to maximize table turns.Monitored staff to ensure that proper "Steps of Service" were in place. Inspected facility for wear and tear and cleanliness daily. Organized repairs . Fielded all customer complaints during and subsequent to service to ensure customer satisfaction.Liaison between F O H and B O H to ensure consistency and professionalism. Individual cash / credit close outs for each server and bar staff. Issued and tracked liquor and beer to maintain pars. Ran wine cellar during service.Made "Daily Manager Log" entries to use as a tool for future reference. Manned the telephones for inquiries, directions and making phone reservations. Answer questions about the menus and wine list as needed. Help distribute !TO GO deliveries to various drivers from our delivery platforms. DoorDash, Grubhub, Seamless, Caviar, Chow Now.01/2022 - 04/2023Assistant General Manager, MERMAID INN, Chelsea, NYC- Classic SeafoodPrimary responsibility was to monitor staff service to provide the best possible dining experience for our guests.I possess Service, Food and Beverage knowledge as well as the ability to effectively communicate and educate my team.Daily D O H walkthrough to correct violations to maintain an !A letter grade. Attend monthly manager meetings to discuss current restaurant concerns for improving sales and service.Weekly beer, wine and beverage inventory. Inputting numbers in excel spreadsheet work sheet for costing percentages.Placed orders for beer, wine and beverage according to pars. Presided over the daily pre-shift meeting to discuss daily specials, new wines and new business to improve service.Assist hosts with seating and managing the book for my shift for the best possible turnover.Maintain the POS with new menu items, price changes, daily specials, and staff assignments.Responsible for music, HVAC, lighting and securing the premises during and after my shift.Responsible for completing a daily manager"s log on !7 Shifts platform to communicate to other management and / or owners.Table touching was of utmost importance for any feedback useful to make improvements to the business, and hear comments about the food and guests"# experience.Reverse labor of F O H hours to cross match time clock hours reported for each shift.Cashing out servers and bartenders; verifying cash and credit card tips and accuracy of reporting shift totals.Screening of new applicants pre-interview with General Manager and Director of Operations.Overseeing training of all F O H employees. Quizzing service staff to ensure menu knowledge for food and beverage.04/2017 - 03/2020 (PERMANENTLY CLOSED DUE TO COVID-19) Manager, AQUAGRILL, Soho, NYC - Oyster Bar and Classic SeafoodManager of this AAA Four Diamond awarded restaurant for multiple years. Wine Spectator"s Award of Excellence for their wine list for multiple years. Primary responsibility was to monitor staff service to provide the best possible dining experience for our guests.Diligence to use my experience to maintain an !A letter grade for the DOH. Reconciled cash drawer at the end of my shift and prepared cash deposits. Prepared and printed petty cash figures.Attended monthly manager meetings to discuss current restaurant concerns for improving sales and service.Manage liquor/wine room for requisitioning all products during my shift. Keep usage reports accurate for ordering and inventory. On-boarding all F O H new hires assigned to me with payroll paperwork and menu tests. Grading menu tests and issuing uniforms and lockers upon hire. Presided over the daily pre-shift meeting to discuss specials, new wines and new business to improve service.Assisted hosts with seating and managing the book for my shift for the best possible turnover. Tracked comps and voids throughout my shift and made entries into a log for accounting purposes.Reconcile cash drawer at the end of my shift and prepared cash deposits. Settled credit card batch and made next shift"s bank drawer. Double check of F O H hours manually to cross match time clock hours reported for each shift.Table touching was of utmost importance to owners for any feedback useful to make improvements to the business.Attended mandatory Discrimination and Sexual Harassment seminars. monitored and trained F O H accordingly.Made bank runs for change requirements as needed. Made cash deposits as needed.Issued and tracked liquor and beer to maintain pars. Ran wine cellar during service. Monitored Hilton"s standardized room service setup and procedures. Made "Daily Manager Log" entries to use as a tool for future reference.