Raul Omar Santillan

• Developed strong rapport with Landry's Select Members and recruited new LS Members, leading to increased customer loyalty, increased sales, and positive reviews.
• Demonstrated knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant's overall revenue.
• Communicate effectively and educate patrons about the different cuts, ages, and types of steak.
• Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
• Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Supervised dining table set-up to prepare for various event types, following strict service standards.
• Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
• Ensured compliance with health department regulations through consistently monitoring cleanliness standards throughout the dining area.
• Supervised banquet food station setup and coordinated service to multiple dining areas.
• Excellent communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Coordinated wine tastings and wine dinners for patrons to enhance their dining experience while promoting beverage sales growth within the establishment.
• Applied comprehensive wine, spirits, and beer knowledge to increase daily beverage sales.
• Increased sales significantly by upselling higher-end products to customers.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients, and cooking methods.
• Consistent top producer and winner of wine and spirit challenges

Franco and Laura Zalloni were the owners of Trattoria Roma on Wells Street in Old Town since 1985. They took me under their wing when I emigrated to the United States from Buenos Aires in 1999. Franco taught me the language, culture, culinary arts, and wines of Italy. Laura taught me English. Trattoria Roma is where I was introduced to the restaurant family: staff, patrons, food and beverage distributors, and the local characters of Old Town. After Franco passed away, I took over the day-to-day management of the business, which included creating a seasonal menu, wine and beverage list, reservations, and hiring all positions. I managed the budget and payroll and did all of the ordering.

• Demonstrated knowledge of fine dining standards and practices.
• Trained new hires on restaurant policies, menu offerings, and service techniques for seamless integration into the team.
• Completed restaurant opening and closing functions that included POS report generation.
• Demonstrated adaptability during busy shifts by supporting other roles within the restaurant as needed.
• Contributed to successful private events by collaborating with event planners on menu selections, wine and beverage lists, seating arrangements, and timeline coordination.
• Implemented upselling strategies that contributed to increased average check size per guest.
• Served as a liaison between kitchen staff and guests, effectively communicating special requests, allergy concerns, and "on the fly," needs.
• Exhibited expert knowledge of wine and spirit beverage service standards, laws, and regulations.
• Maximized revenue during peak hours by efficiently managing table assignments and reservations.
• Managed a team of junior waitstaff, ensuring high-quality service and adherence to restaurant standards.
• Monitored staff performance to ensure consistent excellence in service delivery.
• Developed rapport with regular patrons, fostering loyalty and repeat business.
• Fostered a sense of camaraderie between kitchen staff and dining room servers.
• Monitored dining rooms for seating availability and service, safety, and guests' comfort
• Prepared table-side entrees, pasta, and desserts.
• Strategically timed check-ins with customers to take orders and confirm meal satisfaction after delivery, taking action to correct any problems.
• Responded to customers' questions, recommended items, and recorded order information.
• Carried out complete opening, closing, and shift change duties to keep the restaurant working efficiently and teams ready to meet customer needs.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients, and cooking methods.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
• Increased sales significantly by upselling higher-end products to customers.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with Aloha POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity.
• Embrace and share the culture of the Gaucho as it relates to cuts of steak, wine, music, and dance of Argentina