Cliffxon Louine

• Trained new employees to perform duties.
• Controlled costs by minimizing waste and maximizing table turns.
• Verified accuracy of bills before presenting them to customers.
• Used suggestive selling techniques to entice customers with more expensive or higher-margin items and add-ons.
• Performed cashier duties such as taking payments from customers and making change accurately.
• Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.
• Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.

• Team Captain responsible for the punctuality and readiness of the staff at the beginning of the shift. Assigning training, detailed sidework, and overseeing pre-shift operations before reporting to management about the pre-shift gameplan. Counting the restaurants bank and making sure the team is equipped for duty. Conducting a pre-shift meeting, discussing and coaching the team on new product, sales techniques, and innovative ways to indulge and engage our guest in the most professional matter. Also catering to high profile clientele, like celebrities who celebrate the glitz and glamour, to the business executive who can appreciate a low profile. Offering some of the best product the industry has to offer, selling became one of my strong suits. From the most expensive wine & cognac like Chateau Petrus and Louis XIII, to exquisite delicacies such as Japanese A5 Wagyu Beef. I would say my most important responsibility, was to educate and entertain the guests experience in a very hospitable manner. Closing responsibilities were to see to it that the staff completed their closing sidework and were ready to be dismissed. Collecting house funds, properly tipping the staff and making sure the sales and tip sheets match before sending the report to accounting.
• Brought wine selections to tables with appropriate glasses and poured for customers.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
• Explained menu items, describing ingredients and cooking methods upon request.
• Organized weekly team building activities designed to foster collaboration among servers.
• Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.
• Used suggestive selling techniques to entice customers with more expensive or higher-margin items and add-ons.
• Verified accuracy of bills before presenting them to customers.

• Brought wine selections to tables with appropriate glasses and poured for customers.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Served food and beverages to patrons and confirmed complete orders.
• Prepared checks, itemizing total meal costs and taxes.
• Informed customers of daily specials and signature menu items.
• Presented menus and answered questions regarding items.
• Explained menu items, describing ingredients and cooking methods upon request.
• Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.

Team Captain responsible for the punctuality and readiness of the staff at the beginning of the shift. Assigning training, detailed sidework, and overseeing pre-shift operations before reporting to management about the pre-shift gameplan. Counting the restaurants bank and making sure the team is equipped for duty. Conducting a pre-shift meeting, discussing and coaching the team on new product, sales techniques, and innovative ways to indulge and engage our guest in the most professional matter. Also catering to high profile clientele, like celebrities who celebrate the glitz and glamour, to the business executive who can appreciate a low profile. Offering some of the best product the industry has to offer, selling became one of my strong suits. From the most expensive wine & cognac like Chateau Petrus and Louis XIII, to exquisite delicacies such as Japanese A5 Wagyu Beef. I would say my most important responsibility, was to educate and entertain the guests experience in a very hospitable manner. Closing responsibilities were to see to it that the staff completed their closing sidework and were ready to be dismissed. Collecting house funds, properly tipping the staff and making sure the sales and tip sheets match before sending the report to accounting.

• Resolved guest complaints quickly to deliver courteous service and promote repeat business.
• Monitored dining room cleanliness during shifts by checking tables for messes or spills.
• Monitored customer service standards and provided feedback to staff when necessary.
• Ensured all health and safety regulations were adhered to at all times.
• Utilized point of sale system to submit orders, separate checks and process payments.
• Monitored servers and bussers for adherence to service standards.
• Ensured proper handling of cash transactions throughout shift including accurate record keeping.
• Communicated daily with management about staffing needs, customer feedback, sales goals.
• Trained servers on menu items, food and beverage pairings, ingredients and service standards.
• Established and managed schedule to keep shifts properly staffed.
• Conducted regular team meetings to ensure that everyone was aware of new procedures and policies.
• Assigned duties to wait staff and ensured they were completed in a timely manner.
• Developed strategies for increasing customer satisfaction ratings through improved service delivery methods.
• Interacted with customers in a friendly, professional manner while resolving any complaints or issues quickly.
• Provided support and guidance to team members, ensuring that quality standards were met.
• Performed daily opening, closing duties such as setting up the dining room, bar area prior to opening time.