LLOYD FERRÃO

Key Responsibilities:

1. Guest Relations:
- Greet guests as they arrive, escort them to their tables, and provide menus.
- Assist in taking reservations and managing the seating plan efficiently.
- Address guest inquiries, concerns, and special requests promptly and professionally.

2. Dining Room Operations:
- Coordinate with the kitchen and serving staff to ensure timely and seamless service.
- Monitor table turnover and reservations to optimize seating capacity.
- Maintain a high standard of cleanliness and organization in the dining area.

3. Staff Supervision and Training:
- Assist in training new staff members on service standards, procedures, and guest interaction.
- Provide guidance and support to the serving team during service hours.
- Help maintain a positive and respectful work environment within the restaurant.

4. Problem Solving:
- Handle guest complaints or issues effectively, seeking solutions to ensure guest satisfaction.
- Collaborate with the Maître d' to address any operational challenges and improve service flow.

5. Up-selling and Revenue Generation:
- Promote specials, wine pairings, and other menu items to enhance the guest experience.
- Work towards achieving revenue targets through effective table management and sales techniques.

• Ensuring the highest standards of food & beverage service are maintained
• Keeping control of food and labor costs
• Having an in-depth knowledge of all menus
• Responsible for training and developing restaurant staff
• Dealing with and resolving customer complaints
• Maximizing all business opportunity to increase sales
• Communicate with the kitchen staff to ensure efficient food service
• Overseeing clients booking and reservations
• Organizing the daily and weekly rotas for the restaurant's staff
• Purchasing stock, supplies
• Ability to create a great atmosphere and be an inspirational host.

• Supervise staff to ensure galley and beverage orders are properly recorded and retrieved from various locations
• Ensure dishes are garnished and decorated according to the company's Standards
• Record meal counts according to established processes
• Managing daily operation
• Developing training manuals involving service procedures and soft skills
• Planning and forecasting team requirements based on the customer expectations.

• Front line customer service in Food & Beverage service
• Maintain and follow upon USPH standards at all given time
• Ensure compliance with ISO 1401 standards and other companies' standards at all given time
• Frontline customer service to ensure total guest satisfaction
• Working in Specialty Italian and chops grille restaurant providing high customer service
• Worked as My time host.

• Front line customer service in Food & Beverage service
• Maintain and follow upon USPH standards at all given time
• Ensure compliance with ISO 1401 standards and other companies' standards at all given time
• Frontline customer service to ensure total guest satisfaction
• Working in Specialty Italian and chops grille restaurant providing high customer service
• Worked as My time host.