Presented menus to patrons and answer questions about menus items, making recommendations upon request in a 60
+ seat restaurant.
Wrote patron's food orders on slips, memorized orders, and managed food resources in a 120
+ seat restaurant
Drawing inspiration from the Brera district of Milan, Italy, the 110
+ seat restaurant features both contemporary and industrial elements with brick walls, hot rolled steel dining tables, reclaimed wood flooring, exposed steel beams, concrete and Ann Sacks tiles.
Not exact matches
Previously his career was almost entirely
seated in
restaurants with his last stop at The French Laundry, a world - renowned Michelin 3 star
restaurant in Yountville, CA where he spent 4 years helping to run the staff and 3,000
+ selection wine list
Assistant Sous Chef 2005 - 2011 Hyatt — Los Angeles, CA • Assisted the executive chef with all areas of food production for 100
seat dining facility • Prepared daily grilled food at the poolside
restaurant for 150
+ guests • Oversaw the team of seven servers • Planned, coordinated and implemented special events and holiday functions • Performed cleanliness and hygiene duties promptly