Lisa Nyman

• Collected orders and relayed them to bartenders quickly and accurately.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
• Scheduled numerous reservations and managed seating arrangements simultaneously in high-traffic private club, restaurant while maintaining calm, professional demeanor.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Increased sales significantly by upselling higher-end products to customers.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Supported needs of ten- person wait staff who attended to specific needs of countless customers daily for private club restaurant with social relevancy and intentionality

• Greeted guests in timely and professional manner.
• Waited on multiple customers at bar and throughout bar area.
• Received beverage orders from wait staff and delivered beverages to guests.
• Maintained full knowledge of beverage lists and promotions.
• Using and understanding current POS system
• Cash handling
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Met, greeted and encouraged feedback from customers using feedback to implement positive changes within restaurant.
• Selling moorage contracts and collecting payments for restaurant tenants
• Led and directed team members on effective methods, operations and procedures.
• Carefully interviewed, selected, trained and supervised staff.
• Ability to inspire and lead by example while setting forth clear expectations, keeping lines of communication open.

Anticipated guest need and provided proactive service

• Upheld strict cash handling procedures.
• Processed orders, and implemented to kitchen
• Ensured liquor was secured at the end of shifts.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Complied with state liquor regulations
• Positive Working Relationship with employees
• Ensured superior service and efficiency at all times.
• Described menu items, special offerings and appropriately identified wine pairings.
• Monitored dining rooms for seating availability, service, safety and well-being of guests.

• Led and directed team members on effective methods, operations and procedures.
• Skillfully interacted with external vendors to obtain the best quality in pricing and product.
• Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Carefully interviewed, selected, trained and supervised staff.