Uwe Nikoley

• Led photo shoots for diverse collections, ensuring high-quality images for marketing and online sales.
• Developed and implemented efficient workflows for capturing and editing product photographs.
• Guided junior photographers in best practices for lighting, composition, and equipment use.
• Collaborated with marketing team to create visually compelling promotional materials featuring collections.

Fine dining service, including bar service and fine wines.

• Resolved customer complaints promptly, fostering positive dining experiences and loyalty.
• Maintained accurate knowledge of menu items to provide detailed recommendations to guests.
• Cultivated warm relationships with regular customers.
• Demonstrated knowledge of diverse menu offerings, guiding guests towards optimal meal choices based on preferences or dietary requirements.

Fine dining, Steakhouse style. Extensive wine list and bar.

• Maintained professional demeanor under pressure while managing challenging situations involving dissatisfied customers.
• Balanced excellent customer service with efficient task completion by multitasking effectively throughout each shift.
• Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
• Addressed guest concerns promptly and professionally, fostering a positive dining atmosphere.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Promoted restaurant specials and upsold menu items, increasing overall sales revenue.
• Remained calm and poised when dealing with difficult customers or during busy shifts.

High end fine dining with extensive wine list and bar.

Worked in a very demanding environment for Paul Abowd, a Northern Nevada restaurant legend.

Designed and implemented simulations for integrated circuits, ensuring functionality and reliability in disk drive controllers for original IBM PC.

Fine Dining and wines.

Tableside service including dishes like Caesar Salad, Steak Diane, Crepes Suzette, Cafe Diablo and many more.

Mentored by Alain Gregoire,

Oversaw fine dining operations as a waiter in a prestigious restaurant. Cultivated a deep understanding of an extensive wine list, including all five great growths, to enhance guest experiences. Trained new staff on service standards and wine offerings to maintain high-quality service.

Developed extensive knowledge of wines and provided expert recommendations to patrons during two years as sommelier.