Haley Boucot

• Knowing menu items and properly explaining them to customers
• Guiding the customer on what food items they would like the most by asking them questions
• Properly knowing and understanding a variety of cocktails, spirits, and beers
• Communicating with staff members about service, food, 86'd items, bar information
• Up selling menu items, but clearly communicating that to customers

• Open Restaurant for Brunch Service by preparing coffee, juices, the bar, ketchup's, and coffee station.
• Know daily specials including vegetables of the day in omlet, fruits of the day, and daily brunch special.
• Help guide customers on brunch menu items.
• Refilling coffee's throughout service
• Knowledge of POS system and checking out customers after their brunch.

Working at The Charter Oak under Christopher Kowtow was an awesome experience. The restaurant was a giant staff with over 40 staff members.

• Provided exceptional customer service by promptly greeting and seating guests, taking accurate orders, and ensuring timely delivery of food and beverages
• Demonstrated extensive knowledge of menu items, including ingredients, preparation methods, and allergen information to assist customers in making informed choices
• Managed a high volume of tables during peak hours while maintaining attention to detail and providing personalized service to each guest
• Seasonal Position for Wine Harvest Season

• Server in a Fine Dining atmosphere where 3 courses was for every table.
• Demonstrated extensive knowledge of menu items, ingredients, and preparation techniques to answer guest questions and make recommendations
• Effectively communicated daily specials, highlighting unique features and flavors to enhance the dining experience
• Managed multiple tables simultaneously during peak hours while maintaining attention to detail in order accuracy

• Developed and implemented quality control procedures to ensure consistency and excellence in wine production
• Oversaw fermentation process, monitoring temperature, sugar levels, acidity, and yeast activity
• Closely monitored aging process of wines in barrels or tanks to achieve desired characteristics
• Managed all aspects of winemaking process, from grape selection to bottling and labeling
• Objective of the seasonal job was to gain more wine knowledge for serving