Michael Ronne

• Led service team to deliver seamless, high-quality experiences that exceed guest expectations.
• Anticipated and addressed guests' needs while maintaining Michelin standards during service.
• Provided personalized menu recommendations based on guests' dietary preferences and restrictions.

• Sommelier shift :Presented guests with wine lists, upselling higher-end bottles by proposing several options in various price ranges, updating wine list and wine inventory.
• Lead server in the main dining room, private BEO’s , working one on one with a server assistant to ensure guests satisfaction

• Lead server
• Sommelier
• Suggest wine pairings
  
• Trained on Krowd

• Lead Server for BEOs (Private parties)
• Sommelier
• Suggest the appropriate wine pairings
• Help the guest selecting a bottle of wine according to their tastes and food ordered
• Trained on InfoGenesis

Selected contributions / Achievements

• One of the top seller by check average
• Number one on upsells

• Monitor dining floor to ensure optimal guest experiences
• Assist individual servers to aide in performance stimulation
• Appropriately suggest and influence patrons in choosing Eiffel's most sought after/spoken about menu items, generating high volume sales

Selected Contributions/Achievements

• Top seller and best check average beginning one month after onboarding
• Promoted Lead Captain

• Responsible for training all onboarding server staff to adhere to Giada standards, while educating on guest service expectations
• Managed closing duties, including items and prep for the next day
• Answered customer inquiries and assisted in resolving any issues promptly

Selected Contributions/Achievements

• Promoted lead server

• Assisted guests with menu suggestions based on previous experiences
• Wine preparation through tastings, education and training
• Inventory prep, including wine of the day, as well as order handling for wine products

Selected Contributions /Achievements

• Developed daily/weekly wine lists
• Training of all onboarding staff with POS and wine knowledge

• Responsible for Culinary dining of up to 25 guests during any given charter
• Management of F&B inventories
• French and classic European Cuisine with an emphasis on dish presentations
• Organization and Management for all guest shore dining excursions

Selected contributions/Achievements

• Supervision of service team, 6-12 crew staff

Yachting Ventures

M/Y AUDACIA -60 meter Chartered Yacht

M/Y GRIFF 30 Meter Private Yacht

M/V TURMOIL 70 Meter Chartered Yacht

M/Y APOGEE 80 Meter Chartered Yacht

M/Y ABSINTHE 67 Meter Chartered Yacht

S/Y VICTORIA OF STRATHEARN 40 Meter Yacht

S/S DELPHINE 87 Meter Chartered Yacht