Dean Narroway

Dean is an accomplished guest-oriented, food service Hospitality Olympian with over 10 years of extensive experience in the service industry. Dean is exceptional in interpersonal communication skills with focus on guest satisfaction when interacting with patrons. Dean is a dependable server who is successful in providing fast, high-quality service to guests in dining-settings. An adaptable professional with expertise in personnel development, team collaboration and resolving issues with guests, waitstaff and management.

Dean is a motivated server with experience in serving guests in busy, fine dining restaurants. Dean is recognized for significantly increasing guest check averages by promoting appetizers, specialty items and unique wine selections.

In my time working with Dean, I have found him to be a collaborative, thoughtful team leader offering clear, comprehensive and supportive supervision. He is a communicative server, dedicated to providing elevated service and providing unforgettable guest experiences. He is a creative floor leader offering experience providing service to large numbers of dining guests. Dean is a detailed organizer of service operations with versatility in stressful circumstances.

Any establishment would benefit in having him on their team. We, at The Capital Grille, Boston certainly did.

Chef Hughes B.

Operations Manager.

The Capital Grille, Boston, MA

March 2020

• Through his years of experience, this candidate has fine tuned his abilities in suggestive selling of appetizer, entree and dessert menu items by describing each item in an appetizing manner.
• The candidate has fine tuned the art of providing fast, friendly and efficient service by suggestively selling menu items, taking drink, appetizer, entrée and dessert orders and insuring that members/guests receive great service throughout their meal and/or banquet functions.
• Greets members/guests, explains specials of the day, explains menu items using concise and articulate language, and listens and responds to questions.
• Has the ability to adjust to new menu knowledge.

• An experienced server captain responsible for leading food service teams and providing members/guests with professional, high level dining experience within the exclusive, members only 1,100-acre Polo Club of Boca Raton, Florida.

• Rings orders promptly into the POS system, so that the orders can be prepared within the prescribed time.

• Picks up orders and delivers orders on a tray (weighing up to 50lbs) to members/ guests at the table within prescribed time limits.

• Checks back during the meal to ask if members/guests are satisfied, checks for refills, suggestively sells additional items and clears (pre-bus) miscellaneous items from the table, and delivers member's/guest's checks.

• Performs service duties for other servers in the dining room by picking up their orders when ready in the kitchen and delivering them and checks other tables and provides assistance.

• Communicates with members and guests, demonstrating confidence and encourages them to feel unique and special.

• Performs duties that require organization, speed, efficiency, bending and lifting including room re-sets and cleaning work at the direction of captains and/or management. Also insures cleanliness and proper set up of dining room(s).

• Handles multiple priorities, works under stress and exercises good judgement when dealing with members/guests situations and complaints, communicating concerns to supervisor or manager.

• Arrives on time for scheduled shifts, punches in, already in uniform, ready to work.

• Properly maintains the table. ( Replenish water, remove soiled service ware and keep coffee cups full, for example.)

• Does whatever he can to ensure an efficient, smooth flowing food service function.

• Performs any assignment directed by captains and/or management.

• Always treats co-workers, members/guests with courtesy and respect.

• Practices good appearance and personal grooming including a clean and pressed uniform.

• Learns and uses member names. Learns likes and dislikes of members to provide more personalized service and takes responsibility for member satisfaction.

• Has the ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to team members and managers.

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio, percent and to draw and interpret bar graphs.

• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations .

• Sebastien Taffara

Restaurant Director

Relais & Chateaux - Chatham Inn

359 Main Street, Chatham, MA

02633

914-310-0276

sebastienn@chathaminn.com

• Chef Hughes B.

Operations Manager

The Capital Grille

900 Boylston Street, Boston, MA

02115

617-252-8900

• Jason Blas

Restaurant Manager

Chops City Grill

837 5th Avenue South, Naples, FL

34102

239-262-4677

• Chef Jeffrey Salazar

Managing Partner

Parsnip Restaurant

91 Winthrop Street, Cambridge, MA

02138

617-714-3206

• Marius Ilie

Asst. General Manager

Polo Club of Boca Raton

5400 Champion Blvd, Boca Raton

FL

33496

561-995-1200

• Julian Biddulph

The Ivy

1 - 5 West Street

London WC2H 9NQ

United Kingdom

+44 207-836-4751