Kevin Ortiz

• Delivered exceptional service showcasing an Italian menu influenced by French techniques.

• Provided guests with engaging narratives about dishes inspired by Chef Carmellini’s experiences.

• Processed payments and reservations using Resy while managing Solido POS system.

• Achievements: Contributed to securing a 2-star New York Times review.

• Guided guests through a 9-course Korean tasting menu, offering detailed explanations of dishes.

• Expanded vocabulary to incorporate Korean terms, educating diners on the cultural and historical significance of menu items.

• Recommended Korean spirits, Soju, Makgeolli, and curated wine pairings.

• Achievements: Helped achieve a 3-star New York Times review.

• Mastered an evolving seasonal tasting menu and à la carte offerings.

• Developed expertise in wine pairing, enhancing guest dining experiences.

• Maintained detailed guest preferences to deliver personalized service.

• Achievements: Contributed to earning a Michelin Star.

• Delivered high-end service, showcasing knowledge of an evolving beverage and food menu.

• Collaborated closely with chefs and management to enhance guest experiences.

• Offered thoughtful guidance on how to approach the menu as well as recommendations on the spirits and wine at my disposal in order to enhance the meal

• Recorded detailed notes on guests preferences in order to personalize the experience further upon their return

• Managed POS systems and oversaw daily service operation
• Specialized in Greek wines and spirits, tailoring recommendations to guests’ preferences.
• Trained staff on service standards and company policies.
• Led pre shift meetings to discuss more efficient ways to operate during service, the amount of covers for the evening, as well as any changes or additions to the menu.

• Delivered service adhering to Forbes Standards in a luxury hospitality environment.

• Managed private events, ensuring seamless execution and guest satisfaction.

• Maintained knowledge of menu ingredients and preparation in order to accommodate food allergies and dietary restrictions.

• Oversaw 5-course Californian inspired tasting menu.

• Responsible for facilitating wine pairings for this 5 course menu.

• Led team meetings to enhance service standards and wine knowledge.

• Communicated with Chef and kitchen team to expedite food to guests as the sole front of house staff member on a given shift.

• Delivered exceptional service to new and returning guests for a Latin American Inspired Jean-Georges’ restaurant, focused on evolving a seasonal menu

• Trained new staff on food handling, hospitality, and service standards.

• Provided leadership during private events to ensure a seamless dining experience.

• Communicated effectively with Chef and kitchen staff regarding allergies, aversions and dietary restrictions