Renee Saucier

I began as a server and through hard work and dedication, to management by the owner of the restaurant. The duties that were given to me included managing the entire service team of approximately 25 people, which included, the hosts, bussers, bartenders and the wait staff.

In addition to the above, I was responsible for scheduling the staff, opening and closing the restaurant, and account/cash management. To promote a team environment, and in the effort of supporting excellent customer service, I was felt it was my responsibility to assist as needed, with hosting, bussing, bartending and maintaining a clean environment for the team and our guests.

Most importantly, my management objective for myself and my team was to ensure that our customers had an enjoyable experience where they would become customers for life, which I know has been successful.