Jacqueline Grace Ayr
New York,NY
Summary
Hospitality professional and Culinary Institute of America graduate with experience in luxury lounge and restaurant operations. Skilled in floor leadership, reservation management, guest relations, and team coordination in high-volume environments. Proven ability to support daily operations, uphold service standards, and deliver elevated guest experiences.
Overview
3
3
years of professional experience
Work History
Maître D’
The Balcony Lounge at The Metropolitan Museum of Art
06.2025 - Current
- Oversee daily reservations, guest lists, and seating strategy within a members-only luxury lounge, optimizing capacity while maintaining elevated service standards.
- Support floor leadership by coordinating host assignments, managing service flow, and assisting with VIP accommodations and guest recovery during peak service.
- Train and mentor host staff on service protocols, discretion standards, and operational procedures while maintaining clear communication across front-of-house teams.
General Manager
ZOI Mediterranean
01.2026 - 07.2026
- Managed daily operations for both the restaurant and lounge, ensuring exceptional guest experiences and smooth service execution.
- Manage reservations, floor plans, staffing, and VIP accommodations to maximize operational efficiency and guest satisfaction.
- Coordinate private events and special functions, working closely with ownership and department leaders to ensure flawless execution.
Line Cook
Cassique Restaurant
09.2024 - 01.2025
- Executed multiple culinary stations in a high-end dining environment while maintaining precision, timing, and quality standards.
- Collaborated closely with front-of-house to manage dietary accommodations and ensure seamless guest experiences.
- Maintained strict adherence to food safety, sanitation, and operational efficiency standards.
Maître D’
American Bounty – The Culinary Institute of America
03.2024 - 08.2024
- Managed reservations and seating operations using OpenTable and POS systems to optimize service flow and guest experience.
- Supported front-of-house leadership in maintaining structured service execution aligned with institutional hospitality standards.
- Coordinated private events and special functions, assisting with layout planning, guest flow, and service timing.
Kitchen Assistant
Liman Restaurant
09.2023 - 01.2024
- Supported kitchen operations through food preparation, inventory monitoring, and collaboration with culinary staff to maintain efficient back-of-house workflow during high-volume service.
- Maintained temperature logs, sanitation compliance, and adherence to food safety regulations to ensure operational and health standards were met.
Education
Associate Degree - Culinary Arts
The Culinary Institute of America
Skills
- Operations & Floor Management
- Luxury Guest Relations
- Conflict Resolution
- Reservation & Capacity Optimization
- Event & Private Function Coordination
- OpenTable & POS Systems
- ServSafe Certified
- English & Russian Proficiency
Languages
English
Native or Bilingual
Russian
Native or Bilingual
Timeline
General Manager
ZOI Mediterranean
01.2026 - 07.2026
Maître D’
The Balcony Lounge at The Metropolitan Museum of Art
06.2025 - Current
Line Cook
Cassique Restaurant
09.2024 - 01.2025
Maître D’
American Bounty – The Culinary Institute of America
03.2024 - 08.2024
Kitchen Assistant
Liman Restaurant
09.2023 - 01.2024
Associate Degree - Culinary Arts
The Culinary Institute of America