MONIQUE LEE

The Oakville Grill and Cellar | 167 Events

• Worked as part of opening restaurant team to establish standard operating procedures, checklists, organization, and functionality of the restaurant and catering spaces
• Managed and executed high-profile events at 167 N Green Street, consisting of varying capacities and styles of service
• Established staffing levels, curated pull lists, and set team assignments in order to ensure organized event set up
• Acted as a liaison between our event team, event host, the building, and hired vendors
• Established and placed opening paper goods, glassware and plateware orders
• Oversaw weekly paper goods inventory, organization, and ordering according to budgets
• Utilized OpenTable operating system to manage and monitor reservations, in order to maximize business levels

RPM Italian, Chicago

• Maintained guest relations and retention through reviews, in-person repeat guest recognition, and other VIP requests
• Executed plated, shared, and reception style catering events
• Oversaw server, bartender, and support staff schedules based on restaurant needs and business levels
• Created templates and Tock Experiences for guests in order to increase engagement and increase customer facing opportunities during COVID-19 pandemic
• Lead interactive annual server meetings to review service standards, engage our team in beverage education, and open forum discussion about restaurant improvements

RPM Steak

• Oversaw updates to our five delivery platforms through menu changes, price adjustments, and rotating specialty offerings
• Managed support staff schedules and reviews in order to recognize progress and encourage future growth
• Learned and coached our standard of excellence and professionalism with service, as well as the importance of authenticity and the culture of caring for our team and guests