Evan Paradis

• Optimized table turnover rate by monitoring meal progress and anticipating guest needs proactively.

Collaborated with kitchen staff to ensure timely and accurate order fulfillment.

• Cultivated guest satisfaction and loyalty through consistent commitment to quality service.

Family owned business growing up. my parents raised myself and two siblings in the hospitality industry. Learning both FOH and BOH roles, gestures and protocols. i learned how to cook as a child which in turn my mother had me working in the kitchen at the age of 12 although we were all washing dishes for myself when i was 8. from there my father continued to teach me the FOH which lead me to become the professional i am today in hospitality. Myknowledge in the industry was built upon this specific establishment with a structural foundation of sophistication and prestige.