Heather Haas

As a manager at Al Solito Posto, I take great pride in creating a positive, friendly work environment, while staying true to our brand offering a high level of professionalism. I am responsible for opening the restaurant Friday, Saturday, and Sunday for brunch. Manage reservations, and get the team set of for a successful service. Thorough the shift, I touch tables, and make a connection with the guests. My other responsibilities include: making floor plans for brunch or dinner service, Entering tips in to our tip sheet program at the end of a servers shift, writing the schedule for the FOH and entering it into paycom, Monthly liqueur inventory. Writhing and expediting ongoing training for all FOH positions.

I was part of the certified training team. We were in charge of training all new employees, communicating and having monthly meeting on how the staff was performing, writing and maintaining sidework.

I have been a server at the Capital Grille Las Vegas for over 10 years. I was closer on every shift I worked, which is only awarded to specif servers who are top performers. We held in more of a leadership role. like assigning sidework for the shift, making sure the servers were following SOPs, and checking them out after their shift before they could finish their evening and check out with the manager.

During my time at The Capital Grill we were traind on food and wine, I maintained relationships with regular guests and our local clientele. I was also trained to run private dining events. By taking the order, communicating between the servers and the kitchen to ensure seamless service.

Drew Weintraub- managing partner: 702-932-6631

I was a full time dinner server at Thomas Kellers Bouchon. During my time there I learned so much about french food and wine. This was such a fun and professional environment. When I worked there, we had team service. Where we had the same partner every shift. We also ran small private dining events. I resigned after a year to become a stay at home Mom. I thoroughly enjoyed my employment at Bouchon.

During my time working for Wolfgang Puck restaurants, I started at their fine dining Italian restaurant Lupo at Mandalay Bay. It was my first fine dining job in Las Vegas! It is where I learned all that fine dining entailed. Their training program required you to train in the kitchen before you were trained in the front of the house. While I worked there, Wolfgang Puck partnered with Cili at the Bali High golf corse. I was hired as part of the Banquet Staff. We threw high end banquets, weddings, funeral receptions, celebrity parties, and fund raising events. Eventually I transferred to Spago at Caesars Palace to be a full time server. my time working for Wolfgang Pucks restaurants, I truly embraced learning all avenues of fine dining, wine knowledge and sales, as well as team service.

I started as a lunch server at Cuchina! Cuchina! italian bistro. I worked my way up to dinner server, cocktail server, and eventually the lead bartender. This was a fast paced family resturant.

I was a barista at a busy drive through coffee shop. It was where i developed my love for working with people. And perfected my gift of gab! I was in charge of running the shift ny myself, except on busy mornings, we would add a second barista. I learned to importance of acknowledging guests by their names, and often would have their drink ready before they pulled up to the window, I called it "the cheers effect" I adapted this concept throughout the rest of my food and beverage career!