Jacques Solomon Benazra

-Served an upscale clientele, including high-profile guests, ensuring a professional dining experience

-In-depth knowledge of Beefbar's curated menu, featuring premium cuts like Kobe beef

-Worked with the front-of-house team to keep smooth service , while handling around 200 covers and managing 5–7 tables

• Connected the guest with the menu by sharing its inspiration from local ingredients, meats, and seafood
• Prepared seasonal cocktails, using fresh herbs, fruits, and house-made elements
• Had smooth turn times without sacrificing their experience

• Helped guests feel at home while by building relationships with regulars, remembering preferences,
• All team members support each other during peak hours, stepping up to help anybody, busser, bartender, etc.
• Always staying friendly and having a positive attitude and serving with personality

• As my first job I was able to meet the standards of employees with years of experience
• Handled to-go orders quickly and accurately
• Placed orders, payments, and comps using the POS system