Paul Moore

Greet guests with a beverage menu and make cocktail, sake, and wine recommendations, and also offer bottled water.

Return and take drink order and explain the Nobu style of dining.

Return with drinks and make recommendations and explain that Nobu is famous for creating the experience for our guests.

Ask a series of questions (ie: allergies, likes and dislikes), and offer to create the experience for the guests based on preferences, dietary restrictions, and agreed upon budget. (Usually 7-8 courses)

Execute the agreed on experience by portioning all dishes appropriately for the number of guests and maintaining plate changes.

Provided Guests with an outstanding experience

Selling and upselling of food and beverages

Wine and beer pairings

Proficiently running a station of up to 25 seats

Created a new restaurant concept from scratch including a financial forecast

Selected, hired, and trained 21 front and back of house employees

Successfully opened the restaurant and created a solid customer base

Continuously increased revenue and optimized the bottom line

Providing guests with outstanding guest experiences

Selling and upselling of food and beverages

Wine and beer pairings

Proficiently running a station of up to 25 seats

Providing Guests with outstanding service experience

Selling and upselling food and beverages including sake and wine pairings

Proficiently running a station up to 25 seats