With more than eight years in the restaurant industry, I have developed top level communication and organizational skills in order to thrive in a variety of atmospheres. From balancing a 16 table section in the chaotic days of Crusade to providing a slower, warmer experience in the farm-to-fork style of Sovereign, I have always emphasized my positive energy and prioritized a feeling of assertive hospitality.
-Using years of industry experience to provide warm, personalized service in an efficient manor
-Cultivating close relationships with regular guests, as well as securing regulars by emphasizing the unique and creative aspects of our dining experience
-Working cohesively with both large and small teams of front of house and back of house staff with varying amounts of experience
-Maintaining extremely detailed knowledge of rotating menus in order to recommend food and drink pairings and to provide a feeling of comfort and confidence to guests with allergies
-Constantly staying busy and organized to maximize both the speed of service as well as the cleanliness of the work areas
-Using communication skills to immediately resolve any issues or complaints with guests to ensure repeat business and 5-star reviews
-Being proficient with Aloha and Toast POS systems
-Training new hosts, bussers, servers, and bartenders
-Receiving the corporate training needed to establish a career in the industry, including the basics of dining service and safe food handling
-Receiving, filling, and selling prescription orders from medical offices and patients
-Maintaining top level organization for both safety and efficiency
-Resolving billing and insurance issues with patients, medical staff, and insurance companies
-Training new staff in every area of the job, primarily computer and billing skills
-Developing the organizational and communication skills needed for self promotion
-Traveling across the Chicagoland area and Grand Rapids to perform dueling piano shows, solo shows, and weddings
-Teaching beginner and intermediate piano to students from as young as five years old through adulthood
Guest engagement, always with energy and positivity
Food and drink recommendations and pairings
Bartending with 36 draft beers and more than 40 signature cocktails
Seating tables, bussing, food running as a team
Richard Hintz
(630)270-8190
Manager - Sovereign
Dakota Defever
(630)465-6421
Owner - Minor Threat Restaurant Group
Steve Riola
(815)603-4504
General Manager - Sovereign