Rubina Franzen

• Maintained 3 Michelin Standards - first to acquire accolade of re-earning 3 stars as plant based restaurant.
• Led team of 3 high-performance roles each service. Communicated, delegated, and assured that service was executed at highest level.
• Maintained highest knowledge of all food, wine and spirits, beverage & restaurant history throughout menu changes.
• Promoted quickly from Kitchen Server to Server before moving into Captain role.

• AOR: Guest Relations, Support, iCims hiring platform
• Ecosure, Coyle, & Fox RC standard adherence
• Proficient in OpenTable, Service Channel, & Hot Schedules
• Developed training programs for positions within AOR
• Aligned schedules with SPLH budget while maintaining positive guest experience
• Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets
• Coached employees and trained on methods for handling various aspects of guest relations & pivoting when issues arise
• Completed efficient daily opening and closing processes to prepare teams and maintain optimal financial controls.
• Managed team of 26 employees to maintain smooth-running operations of dining room floor

• Build bar rapport providing seamless service that creating brand loyalty
• Upsold tequila consistently
• Cash handling: providing change for servers, entering tips for bar drawer check out, calculating & distributing payouts at end of shift
• Improved pars for product use in bar
• Train new hires on attention efficiencies creating enhanced focus, speed, & confidence
• Optimize service well to accommodate three bartenders improving ticket time and guest satisfaction
• Maintain organized bar and storage enhancing inventory tracking
• Supported needs of 9 person wait staff who attended to specific needs of 85-160 guests each shift with social relevancy and intentionality

• Server & Trainer in restaurant The 20,320
• Connect guests to local businesses in Talkeetna for excursions, generating revenue for town and relationships for Princess Cruises
• Served as guide for guests on lodge grounds
• Aid training new servers with no experience. Efficient mindset that improved ticket times (by 30 min), table turn over (by 20 min) and restaurant reviews received (3 to 4.5 stars) by end of season
• Implement expo run call by table numbers rather than server names boosting team effort, morale, & ticket speed

• Delegated tasks to employees to enhance productivity and workflow.
• Maintained store appearance, cleanliness and organization.
• Fostered high-quality customer service across team by modeling standards and providing employees with direction and coaching.
• Assisted supervisor with feedback for employee performance evaluations.
• Organized workflow operations, creating reference guides, for each Front of House position reducing clocked labor hours
• Conducted interviews & employee placement with attention to our work culture
• Open & Close restaurant
• Prepare marketing content via ZenReach for lunch, event, and loyalty specials increasing midweek traffic
• Track sales day to day to ensure bank deposit and drawer accuracy

Bar Manager:

• Create Probability & Accounting Report to maintain liquor cost
• Create Brewery of the Month special; organize promotion nights that increased traffic midweek and boosted sense of community through events
• Develop receiving sheet to control inventory from third party vendors, improving bottom line contribution percentage

• Optimize production with three person crew
• Daily morning inventory checks and harvest schedule adjustments to minimize product waste
• Prepare invoice & orders for distributor pick up
• Create, implement, & track new methods for improved seed growth rate and yield
• Streamline distribution fulfillment by organizing packaging process, utilities & seed storage
• Inform guests nutritional densities of microgreens
• Build rapport and provide suggestions based on their culinary or health needs
• Generate and maintain relationships with neighboring market booths
• Arrange booth set-up for sampling, payment, and order fulfillment efficiency
• Cash handling and weekly market fees
• Oversaw cultivation and harvesting of over 1,500 pounds in 9 varietals for season