Weber Tysvaer
Manhattan,NY
Summary
Customer-focused Maitre D' with fifteen years of fine dining experience and strong knowledge and interest in food and beverages. Establishes rapport with guests by providing exceptional hospitality to meet highest standards. Assesses and adapts to current practices to complete tasks faster and more efficiently and motivates teams to sustain exceptional levels of performance.
Overview
29
29
years of professional experience
Work History
MAJOR DOMO | MAITRE D'
Confidential UHNW Sports Mogul
Miami Beach, FL
10.2018 - 07.2022
- Led a 25-person team to establish and uphold a five-star hotel – spa environment, safeguarding complete client privacy
- Coordinated event planning and management, private transportation, and daily F&B service management
- Oversaw projects and ground-up construction; involved strategic negotiations, vendor management, and budgeting
- Organize and compile all incoming and outgoing invoices
- Initiate the creation of job postings, initial screenings, interview scheduling, onboarding and entire HR process
- Spoke clearly and persuasively in positive or negative situations and responded well to questions.
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
EVENT MANAGER | CLIENT REPRESENTATIVE
Daniel Boloud's Feast & Fetes
New York, NY
06.2008 - 06.2018
- Provided guidance and direction to customer service reps, lending custom administrative support to resolve complications.
- Prepared renewals and client information presentations and assisted in preparing RFP responses.
- Logged and responded to client inquiries to improve service processes.
- Evaluated proposals for inclusion in spreadsheets.
- Handled simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Set up glassware, liquor and other necessary supplies for special events.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Served high customer volumes during special events, nights and weekends.
- Built relationships with vendors to manage orders and negotiate costs.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Served as host for diners to drive pleasurable dining experiences.
- Coordinated dining service with other departments.
- Supervised wait staff during meal service.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
MAITRE D' | CAPTAIN
BLT Market, Ritz Carlton Central Park South by Laurent Tourondel
New York, NY
05.2008 - 02.2012
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
- Spoke clearly and persuasively in positive or negative situations and responded well to questions.
- Took reservations and to-go orders by phone, answered customer questions and informed of accurate wait times.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
- Assigned patrons to tables suitable for needs and restaurant section rotation.
- Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
- Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
- Trained, coached and evaluated subordinates to raise performance to company standard.
- Collected information from arriving customers to seat groups or place them on waitlist.
- Supported servers, food runners and bussers with keeping dining area ready for every guest.
- Answered customer questions about hours, seating and menu information.
- Informed servers of newly seated parties for speedy service.
- Watched dining area staff to evaluate server loads and calculate accurate wait times.
- Documented reservations and communicated changes to guests.
- Assisted managers with quickly resolving service- and food-related issues.
MAJOR DOMO | BUTLER
POND ACQUISITION CORP, The Hamptons
New York, NY
06.2004 - 06.2008
- Oversaw operations for two sizable luxury residences with extensive grounds and a staff of 25
- Improved maintenance vendor relationships, negotiated favorable contracts, and established regular maintenance schedules
- Restructured work and storage areas
- Raised service standards and increased efficiency by reorganizing workloads and procedures to fit the principal’s sophisticated lifestyle
- Liaised with yacht crew captain and private chef in the meticulous planning of guest services, menus, and personal preferences for VIP guests, including A-list celebrities
- Directed all Food & Beverage services.
- Inspected all cleaning and household tasks for alignment with quality standards.
- Arranged for extra bedding, linens, towels and furniture to satisfy guests.
- Maintained professional yet personable relationship with employer by observing social boundaries and standards of privacy and confidentiality.
- Entrusted to handle confidential and sensitive situations in professional matter.
INTERIOR & FURNITURE DESIGNER / PROJECT MANAGER
VICENTE WOLF, INGRAO, CONCIERGE
01.1997 - 01.2002
CONCIERGE | EVENTS MANAGER
FOUR SEASONS HOTEL 57TH ST
New York, NY
08.1995 - 09.1997
- Supported events execution and venue set up and tear down.
- Organized brainstorming sessions between cross-functional teams to develop strategy and creative ideas for future events.
- Coordinated florists, photographers and musicians during for events.
- Interviewed clients to understand event scopes of work, establish budgets and determine timelines for venue selection, guest list finalization and rehearsal, ceremonies and receptions.
Education
Illinois Institute of Technology, Institute of Design ―
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Parsons School of Design
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University of Wisconsin ―
Skills
- To-go order preparation
- Kitchen staff coordination
- High-volume dining
- Bar terminology
- Interactive communication skills
- Reservation coordination
- Dining room management
- Guest seating arrangements
- Hospitality service expertise
Timeline
MAJOR DOMO | MAITRE D'
Confidential UHNW Sports Mogul
10.2018 - 07.2022
EVENT MANAGER | CLIENT REPRESENTATIVE
Daniel Boloud's Feast & Fetes
06.2008 - 06.2018
MAITRE D' | CAPTAIN
BLT Market, Ritz Carlton Central Park South by Laurent Tourondel
05.2008 - 02.2012
MAJOR DOMO | BUTLER
POND ACQUISITION CORP, The Hamptons
06.2004 - 06.2008
INTERIOR & FURNITURE DESIGNER / PROJECT MANAGER
VICENTE WOLF, INGRAO, CONCIERGE
01.1997 - 01.2002
CONCIERGE | EVENTS MANAGER
FOUR SEASONS HOTEL 57TH ST
08.1995 - 09.1997
Illinois Institute of Technology, Institute of Design ―
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Parsons School of Design
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University of Wisconsin ―