Andrea Tai Muraki

• Assisted in coordinating various large private events, including corporate gatherings, receptions, community events, and weddings.
• Delivered fine dining plated service and crafted bar alongside elevated farm-to-fork family-style service with wine pairing.
• Ensured high customer satisfaction through attentive service and precise execution of event details.

• Implemented floor standards from Empress Tavern in a more casual atmosphere, ensuring consistency in service quality.
• Retained large regular clientele while attracting new patrons, contributing to continuous growth in patronage numbers.
• Educated staff on food avoidances and allergies with pamphlets I authored, while also creating steps of service and a wine and beer handbook.

• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Completed diverse assignments to support team objectives. within established timeframes.
• Maximized team performance through daily activity monitoring and targeted mentoring.
• Analyzed business performance to identify improvement areas and implemented necessary adjustments.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Maintained professional, organized, and safe environment for employees and patrons.
• Developed and implemented marketing initiatives to increase sales and revenue.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Resolved guests' complaints while maintaining a positive customer environment.
• Resolved guests complaints while maintaining positive customer environment.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.

Led efforts to create a phenomenal experience for customers in the specialty area through product and service selection, high product quality, and exceptional knowledge of products and trends. My position upheld the co-ops standards through effectively developing and supporting my team, implementing efficient and productive systems, demonstrating stellar leadership, and being accountable for the financial performance of the department in a manner that demonstrates the values of the Sacramento Natural Foods co-op and the cooperative identity.

• Managed specialty product inventory and ensured proper stock levels.
• Trained staff on product knowledge and customer service techniques.
• Collaborated with vendors to select high-quality specialty items.

• Evening floor server with fine dining expectation and execution. I have a vast knowledge of local and seasonal food, wine, beer, and spirits. I was trusted to host many private events to our most V.I.P guests.
• Oversaw daily operations of service team, delegated tasks, and trained new staff.
• Increased sales significantly by upselling higher-end products to customers.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals.
• Conducted meetings with management to discuss operational issues and develop ways to improve services.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
• Conducted meetings with management to discus operational issues and develop ways to improve services.

• Customer service focused. Touched tables frequently, all evening, to ensure patron satisfaction.
• Handled over $15,000 worth of cash and card transactions daily with accuracy and efficiency.
• Trained employees across all front of house positions to ensure versatility and service excellence.
• Participated actively on the floor and bar to support employees and foster a high-performing service environment.
• Developed and implemented strategies that improved team dynamics and streamlined front of house operations.
• Participated in daily operations to support team effectiveness. Always participating on the floor and bar to to ensure my employees are able to give their best.
• Communication with BOH is open, comfortable, and positive. Creating a cohesive team that executes together.
• Building a strong, respectful, employee relationship to drive employee satisfaction in a high turnover industry.
• Executing owner expectations and goals. Creating a business with that in mind always.

• Conceived and enforced our FOH training program including japanese to english translations of our menu so our clientele wouldn't feel intimidated.
• Created and curated our japanese only beer selections. Offering beers that were not available at any restaurant in the Sacramento area. Trained our servers and chefs to be able to serve these items without using pretentious language.
• Managed website, POS, cash handling, scheduling, ordering, and seasonal menu updates to streamline operations.
• Memorized a daily rotating menu of specials and facilitated conversations with guests at tables.
• Executed recruitment processes for various staff positions.
• Developed comprehensive new hire packets for onboarding.
• Communicated daily with owner to align on financial goals, team updates, and future initiatives.
• Supervised serving staff to maintain exceptional hospitality standards and food quality.