Sara Rynne

- 20 Seat Tasting Menu Experience

- Uphold high standards of service; part of team recently recognized by Relais & Chateaux.

- Stay current with continuous menu changes, including presenting 3 separate beverage pairing selections nightly, for 8 or 11 courses.

- Create custom cocktails based on individual guests preference creating an elevated experience.

- Run pre-shift meetings, set expectations of the evening, communicate guest allergies & special notes to individualize service.

- Supervise service 1-2x weekly, and fill in during GM time off.

- Assist chef team in dropping and spieling courses.

- Participate in management "dream-weaving" meetings, reviewing the months upcoming reservations & guest notes to create personalized experiences.

- Responsible for liquor order & communicating bar program needs with Soigne Hospitality Beverage Director.

• Manage large section in fast paced environment, while maintaining tailored service from start to finish.
• Recommended wine pairings, and made cocktails based on guests preferences.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Assisted in rectifying service issues, including extensive POS knowledge and communication with guests.
• Upheld standards amongst waitstaff and enforced policies based on restaurants expectations.

• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Cultivated warm relationships with regular customers.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Extensive menu and bar knowledge, high end wine menu with bottle service.
• Worked special events such as private dining and weddings, curated each experience to guest satisfaction.

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Bussed and reset tables to keep dining room and work areas clean.
• Cultivated warm relationships with regular customers.
• Offered recommendations based on menu knowledge, and clearly communicated needs of guests to kitchen staff.