CYNTHIA WEISE

• March 2020 : Started as server at Cibo E vino.
• September 2020 : Promoted Floor Captain as well as Floor Manager. I worked these positions for our sister restaurant as well , "Marlow Bistro".

-Maintained entire look of restaurant, keeping it clean and inviting at all times.

-Took immediate responsibility for issues and found effective solutions for swift resolution.

-Interacted with customers to gauge responsiveness to hospitality and menus.

• February 12, 2021 : Opening of Our Biggest location "La Grande Boucherie" 500 seats (Patio excluded)

-Greeted guests and gathered information to seat groups or place on waitlist.

-Escorted guests to seating area, furnished menus and highlighted daily specials.

-Monitored dining area to assess server capacity and estimate wait times.

-Answered telephone to provide dining information and take reservations.

• Sales associates : worked at BTL HARLEM Liquor/Wine store full time until reopening of restaurants during the pandemic.

-Helped customers find specific products, answered questions and offered product advice.

-Arranged new merchandise with signage and appealing displays to encourage customer sales and move overstock items.

• NOVEMBER 2017 started working for THEGROUP COMPANY that includes 5 restaurants. (Boucherie west village, Boucherie Park avenue South, Petite Boucherie, Omakase Room, Olio e piu, La Grande Boucherie.)
• Grand opening of "BOUCHERIE WEST VILLAGE" as a host and promoted as Lead host few months later.
• 2018 : Grand opening of BOUCHERIE Park Ave South - Worked as Lead Host.

• Started serving at the Bistro location called "Petite Boucherie".
• 2019 : Got Promoted Maitre D at the West Village location. This location is 250 seats + patio/terrasse while Still serving Part time.

• Trained and supervised staff on customer service best practices and reservation processes.
• Maintained accurate records of reservations, cancellations, and modifications in the system.
• Handled customer complaints and resolved issues promptly to ensure satisfaction.
• Generated reports on a daily basis summarizing reservations activity including cancellations, no shows.
• Provided training for new reservation agents on computer systems and procedures.
• Monitored call volumes, answered calls, and resolved customer inquiries related to reservations.
• Responded promptly to all customer complaints regarding reservations services.
• Coordinated with front desk staff to maintain maximum occupancy.

• Coordinated high-profile private events from planning through execution.
• Developed event timelines and ensured adherence to schedules and budgets.
• Managed client communications to understand needs and preferences thoroughly.
• Oversaw on-site staff to ensure seamless event operations and guest satisfaction.
• Supervised day-of operations at private events including managing staff, troubleshooting any problems that may arise, arranging seating arrangements.
• Managed budgets for each event while ensuring quality service delivery.
• Conducted post-event evaluations with clients to assess satisfaction levels of attendees and identify areas for improvement in future events.
• Prepared invoices and other documents required for payment processing after completion of each event.