Char'de Sapp

● Worked with the chefs, floor managers, and general manager to run day-to-day operations of the restaurant to company standards.

● Supervised FOH staff to maintain their responsibilities and handled all opening responsibilities.

● Maintained proper flow of service while upholding service standards, product quality, and cleanliness

●Conducted daily pre-shift meetings that set the tone for breakfast and lunch service.

● Utilized expertise in wine and spirits to recommend profitable pairings, driving higher sales and repeat guest purchases.

●Provided attentive, high-quality service during breakfast and brunch, strengthening guest relationships and maintaining the restaurant’s reputation for excellence.

● Worked with chefs, floor managers, owners, and ran day to day operations of the restaurant to company standards.

● Managed guest recovery/experiences to ensure guest satisfaction

● Conducted daily pre-shift meetings

● Supervised FOH staff to maintain their responsibilities.

● Managed each employee’s opening and closing side work

● Handled all opening and closing responsibilities/ Handled weekly and monthly inventory/ Daily department of health walkthroughs and ensuring the restaurant DOH is compliant

● Had thorough knowledge of the wine list, food menu & cocktail/spirit lists

● Assisted with documenting and posting social media and content

● Managed a high-volume main dining room with 400+ in daily covers

● Coordinated host stand and reservation books to optimize capacity and increase revenue

● Managed guest recovery/experiences to ensure guest satisfaction

● Cultivated guest relations, maintained VIP lists, and enhanced hotel concierge incentives

● Implemented and ensured all FOH staff followed company standards

●Led daily pre-shift meetings and provided BOH support.

● Created floor plans and daily server assignments

Created server schedules and assessed training and coaching.

● Processed and managed daily financial reporting and deposits

● Promoted ongoing specials and offers, including holiday promotions and restaurant week menus

● Managed a high-volume main dining room with 400+ in daily covers

● Managed host stand and reservation books to maximize capacity and revenue

● Processed and managed daily financial reporting and deposits

●Created server schedules and identified training and coaching needs for staff development

● Developed guest relations, VIP lists and our hotel concierge incentives

● Created floor plans and daily server assignments

● Implemented and ensured all FOH staff followed company standards

● Conducted daily pre-shift meetings, menu tastings and BOH support where needed

● Marketed all ongoing promotions and offers (ex: all holiday specials, RW menus)

● Managed guest recovery/experiences to ensure guest satisfaction

● Greeted and accommodated all guests in a professional manner

● Elevated the guest experience at the door to create an impressionable evening

● Managed high volume reservations and placements daily

● Assisted with server assignments and floor plans

● Trained all incoming hosts/hostesses to follow company policies and procedures

● Answered all calls at the host stand and maintained cleanliness of host stand appearance

● Assisted managers with pre-shifts and server training