GEORGE MORA

• Delivered exceptional service in high volume italian fine dining restaurant, serving over 200 guests nightly, including private events, business meetings, and celebrations.
• Managed bar inventory, ensured stock accuracy, and upheld a clean, organized workspace, contributing to the restaurant's "A" Grade in a recent health inspection.
• Fostered strong relationships with guests, including high profile clients from hedge funds like Apollo and corporate executives such as Michael Hershman, CEO of Soloviev Group, tailoring personalized service and remembering drink preferences.
• Successfully created a hit cocktail, The Morning Star, which became a best-seller and crowd favorite.
• Collaborated with content creators and atmosphere models (e.g., Neon Coats) to market the restaurant on Instagram, personally creating engaging social media content to boost brand visibility.
• Played a pivotal role in bringing premium vodka distributors (e.g., Truman), enhancing the bar's offerings and guest satisfaction.

• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Upheld strict regulations for safe alcohol service and food safety.
• Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.

• Elevated guest experiences at a high-volume, fine dining establishment helmed by a Michelin-starred chef, located on the scenic Long Island City waterfront.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Maintained a welcoming bar environment, setting a high standard for professionalism and guest satisfaction while collaborating with the team to exceed operational goals.
• Transformed the bar's workflow from sluggish to streamlined, balancing speed with personalized interactions to build strong relationships with guests, including local fintech professionals and software engineers.
• Developed creative bar menus and drink recipes by researching emerging industry trends.

• Contributed to success of award-winning fine dining restaurant led by celebrity chef Manish Mehrotra and beverage director Daniel Sage Beedle, advanced sommelier and mentor. Gained extensive knowledge in wine cultivation, regions, and food pairings, specializing in Rieslings for Indian cuisine.
• Served renowned food critic Pete Wells during multiple visits, contributing to Indian Accent's rare and coveted 3-star review in The New York Times.
• Played key role in restaurant's opening, establishing exceptional dining environment that upheld highest standards of service and hospitality.
• Trained 20+ employees on sales process, high class mannerisms in restaurant, upselling wine bottles, and acquiring new brand ambassadors
• Developed and implemented operational strategies for sales department significantly improving business process

Cultivated warm relationships with regular customers.

• Onboarded new employees with training and new hire documentation.
• Cross-trained existing employees to maximize team agility and performance.
• Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
• Accomplished multiple tasks within established timeframes.
• Evaluated employees' strengths and assigned tasks based upon experience and training.

• Worked with POS system to place orders, manage bills and handle complimentary items.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
• Answered customers' questions, recommended items and recorded order information.
• Quickly and clearly communicated dining orders to kitchen staff, directing attention to special requests or dietary restrictions.