Deidre Rowe

• Opening and closing the restaurant.
• Conducted daily team meetings, including:
• Expectations of the shift
• What we are out of/low on
• Maintaining a good atmosphere on the floor for guests and staff
• Table visits to ensure guests are having a great experience and their needs are met.
• Supervised training of staff so we were all on the same page.
• Ordered supplies, wrote checks, updated computers.

Greeted guests, took their orders, and made sure they had a great experience while dining with us.

Crafted curated cocktails to their liking and made sure they left happy.

• Ensured that everything was curated for a great show.
• Organized transportation to and from the venue.
• Coordinated with tour managers and artists upon their arrival, as far as load-in and out times.
• Corresponded with security, other management teams, and staff to keep us updated on any/all changes.