RANDALL STEPHENS

Dedicated focus to driving sales of signature menu products including wine, bourbons, steaks.

• Executed all closing duties alongside closing manager in high-volume environment.
• Delivered exceptional craft beer service while adhering to bar culture hospitality standards.
• Specialized in New Haven style pizza and house-made pasta, proteins, and sauces.
• Maintained cleanliness and organization of kitchen and bar areas during closing shifts.
• Assisted guests with menu selections and dietary preferences.
• Managed multiple tables while ensuring guest satisfaction throughout service.
• Provided excellent customer service to ensure satisfaction.

• Cultivated exceptional dining experiences by connecting with guests and addressing individual needs.
• Fostered customer loyalty by learning names and preferences to encourage repeat visits.
• Delegated nightly responsibilities to server staff, ensuring smooth operations.
• Conducted inventory assessments to align service requirements with available resources.
• Trained newly hired employees on restaurant standards, policies, and culture.
• Contributed as an integral member of the restaurant's opening team.

• High volume, tex-mex service.

• Served as primary contact for clients during scheduled events.
• Collected additional client requests and communicated details to server team.
• Planned and executed event phases, including room layout and multi-course service.
• Finalized and processed final account balances.
• Coordinated presentations and speeches with relevant stakeholders.

• Facilitated elevated dining experiences tailored for high-profile guests in a traditional, chef-driven environment.

• Executed high-demand, refined casual dining service highlighting farm-to-fork, locally sourced menu and remarkable craft cocktail selection.

• Optimized guest interactions by leveraging multitasking abilities alongside proven sales methods.
• Guided new employees in developing competencies and achieving performance goals