Nia Gaillard

Opening A Second New Restaurant I Supported front-of-house service operations and guest traffic flow. Assisted with dining room seating, reservation handling, and waitlist tracking.

Trained hosts, servers, and bussers on captain service standards. Helped manage shift schedules and floor coverage for service teams. Managed day-to-day restaurant operations with a focus on quality and meeting customer expectations. Handled all Cash Outs/ Tips. Worked with kitchen staff to support smooth meal service. Checked table settings, cleanliness, and restaurant presentation

Being a part of the opening team working with the sub company of Momofuku I directed front-of-house communication between servers, kitchen, and management. Assisted with training new maître d' staff members on proper protocols and procedures. Coordinated reservations and waitlist flow using host stand systems. Created seating charts for large groups or private events. Developed strategies for increasing customer loyalty programs within the restaurant.

Working at a Hotel & Restaurant with high volumes daily I managed Temple Court host stand and greeted guests at The Beekman Hotel. Coordinated reservations and seating through OpenTable for Temple Court dining room. Monitored guest flow and adjusted table assignments for smooth service. Remembered repeat customers by name and preferences, delivered small touches of familiarity to the dining experience and greeted customers upon arrival.

My first Two Michelin Star Restaurant working as the lead. Tasting Menu Experienced. Maintained polished presentation across Gabriel Kreuther's guest reception area. Supported front-of-house team with training and service guidance. Directed arrival pacing during peak service periods. Monitored floor service to maintain refined hospitality standards. Oversaw special requests, dietary needs, and private dining arrangements.

Working in my first Michelin Star Restaurant

I started off as a Hostess then promoted to Bar Manager. I greeted guests warmly at COTE NYC dining room entrance. Managed reservations using host stand and seating charts. Coordinated table assignments with service team and kitchen. Ensured compliance with local health codes regarding food storage temperatures or alcohol serving guidelines. Analyzed financial data such as costs associated with labor efficiency, waste reduction and cost control initiatives.