Eva Douwes

• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.

• Conduct interviews with new members; getting to know them and making them feel welcomed
• Developed individualized plans for members to incorporate short-term and long-term goals
• Write/update casework by maintaining relationships with members
• Engaged members in conversation to determine feelings and apprehensions.
• Offered guidance and advice to help cultivate self-esteem and community involvement.
• Acted as client advocate to coordinate required services or resolve emergency problems in crisis situations.
• Determined members' risk of self-harm or harm to others, or other dangerous behaviors

Sola Pasta Bar is an upscale dining experience in So Ho.

During my time at Sola, I was trained to keep my composure when dealing with high demand while still delivering impeccable service

I was always expected to be aware of all of my surroundings, and the inner and outer workings of my restaurant/staff in order to time my tables correctly and maintain a punctual schedule for my reservations

I was expected to handle guests with respect, care, and warmth while communicating time-limits and other restrictions

• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Monitored seating area and checked restrooms regularly to keep spotless.
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• I'm looking for a more team-oriented experience and opportunity to grow or work my way up.

A host at the iconic location En Fuego Del Mar which was an excellent introduction to the food service industry. As a host you're often asked to bus, serve, and cashier while maintaining a positive attitude. This was a fast paced environment, and the two story restaurant often times only employed one or two hosts to handle the entire evening. I am forever grateful for the amazing team I encountered here who showed me how to truly create a sense of hospitality in a busy and high-stakes environment.

I have been working on and off for Erthē since I was 17. At a small health focused brand such as Erthē, I learned the importance of quality customer service. Working at the Little Italy farmer's market was a dream, teaching me how to juggle multiple tasks at once in a timely manner while maintaining a friendly demeanor.