Prerna Dewnany

• Delivered in-depth training to workers in food and wine service standards to help promote strong team performance.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Identified team weak points and implemented corrective actions to resolve concerns.

• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.

Worked in Myrtle and Rose Rooftop Lounge, Electric Moon, Savannah Tequila Company, BaoBab Lounge and In-Room Dining

• Trained across property in 5 outlets. Enhanced supervisory and leadership abilities by working closely with mentoring Managers of respective outlets
• Planned operations to effectively cover needs while controlling costs and maximizing service. Improved operations through consistent hard work and dedication
• Created and deployed successful strategies to boost restaurant performance, and keep operations scalable and agile for changing demands.
• Set and oversaw weekly and special event menu plans. Created new recipes, outlined steps and trained staff on correct preparation.
• Identified team weak points and implemented corrective actions to resolve concerns. Participated in team-building activities to enhance working relationships.

Home-made dips, desserts and platters. During the corona virus pandemic started a home-based delivery and food pick up service.

• Built brand awareness and generated leads while managing internal and external marketing campaigns and programs.Managed brand to adapt and adjust through turbulent times.
• Photographed and Styled high-quality images for Digital distribution

• Taught online classes on classic, modern and unique cocktails to make at home in a budget & hosted students from around the world.
• Developed creative drink recipes by researching emerging industry trends. Catered to all kinds of customers with private classes.
  

• New York Italian Franchise - 30 tables and Southern Italian Restaurant - 18 Tables
• Offered & upsold wines and liqueurs to clients based on their palette. Monitored conditions of the wine cellar, keeping all bottles stored at appropriate temperatures.
• Gained knowledge on Southern Italian Wine, Liqueurs, & Spirits
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.

• Basque Cuisine Gastronomy Restaurant by Chef Martin Berasategui - 40 Tables
• First-person to greet the table & take the initial order
• Prepare all mis en place for beverage service & handled water & wine refill for all tables in all sections
• Set dining tables to prepare for diverse types of events and follow strict service standards