TAYLER PRINCEAU

• Answered 60+ daily product and service questions and managed customer account databases by leveraging well-developed administrative and workflow competencies.
• Greeted, served, and managed 30+ customers on a rotational basis within fast-paced service settings by efficiently balancing workflow and multi-tasking within one of San Francisco’s top restaurants.
• Drove exceptional guest experiences and satisfaction rates by expertly managing business flow, maximizing staff efficiency, and anticipating / navigating guest and staff needs.
• Cultivated long-term, professional relationships with regular customers and high-profile guests to generate consistent repeat business, expand community exposure, and grow brand loyalty.
• Instrumental in increasing sales by 40% by understanding guest preferences and upselling high-profit items to expand bill totals.

• Successfully boosted employee satisfaction by 90% by championing the integration of a new organizing system that dramatically streamlined service and optimized operational efficiency.
• Met and exceeded industry-leading Michelin Star specifications and customer expectations by providing outstanding service, food / beverage offerings, and best-in-class experiences.
• Resolved issues and rescued relationships by leveraging intuitive teamwork, customer-first service, and remaining adaptive in high-demand environments while adhering to the highest possible industry standards.
• Drove performance and success by excelling at cross-functional communication with guests, managers, chefs, owners, and back-of-house employees while prioritizing professionalism, clarity, and empathy.
• Equipped diverse personnel to quickly onboard with company standards by creating a comprehensive 20-page training manual from scratch and coordinating weekly training sessions for new hires.
• Established brand as an outstanding innovator and provider of creative offerings by designing and implementing new initiatives, including but not limited to:
o Invented a non-alcoholic beverage program to accommodate underserved / represented client base.
o Eliminated kitchen food waste by cross-utilization of seasonal and locally sourced ingredients.
o Created sustainable, cost-effective, and imaginative space for recipe testing and innovation that supported bar marketing brand and increased profits.

• Dramatically expanded sales by pitching and inspiring increased menu diversity through researching market trends and identifying creative offerings, resulting in a prefixed tasting menu and overall variation of client base.
• Partnered with director to influence operational functions and foster continuous improvements by preparing and submitting data-driven insights and recommendations.
• Maximized business profitability and stability by optimizing service flow and operational excellence.

• Tasked by leadership team to facilitate training offerings and provide ongoing training / coaching to ensure consistency of service and alignment with corporate brand and values.