Maria H. Reuge

• Enhanced publication quality by proofreading and editing articles for grammar, spelling, and consistency.
• Collaborated with writers to improve content structure and clarity, resulting in better reader engagement.
• Prepared, rewrote, and edited pieces to improve readability and impact.

• Catering to audiences of highly successful mathematicians, physicists, and computer scientists, as well as visiting faculty from around the world (the cafe was unique to Stony Brook University).
• Guiding the cafe through periods of transition and growth.
• Improving team productivity.
• Developing training programs for staff results in improved performance.

• Enhanced publication quality by proofreading and editing articles for grammar, spelling, and consistency.
• Tested numerous recipes in my kitchen, wrote recipes, and created the index
• Managed multiple projects simultaneously, ensuring timely delivery of high-quality editorial work.

• Accomplished multiple tasks within established timeframes.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Cross-trained existing employees to maximize team agility and performance.

My husband, Guy Reuge and I opened Mirabelle Restaurant in 1984. Guy apprenticed at restaurants in France and Switzerland before emigrating to New York City, where he worked in several well-known restaurants in the 1970s and 1980s Within a year, Mirabelle was considered the best restaurant on Long Island. We received excellent reviews and accolades. It was a rich and enjoyable experience. Our accomplishments included

• Establishing a successful restaurant by identifying the Long Island market.
• Delivering exceptional customer service by addressing concerns promptly and resolving issues.
• Building a positive work culture that fostered creativity and employee engagement.
• Creating our own promotional materials and events, thus increasing sales and profit margins.

• Editors at Gourmet Magazine required knowledge of the history of food and dining, how to write recipes, and how to use the tools of the kitchen, among other things. We were given cooking classes, my favorite with cookbook writer and chef Jacques Pepin. It was a wonderful experience! I left my position in order to open a restaurant on Long Island, NY, with my husband, a classic French chef.