Aymeric Garnier
Orleans,ON
Summary
Communicative Maitre d'Hotel/Chef de Rang, dedicated to providing elevated service and providing unforgettable guest experiences. Creative floor leader offering experience providing service to large numbers of dinner guests at busy, fine dining restaurants. Detailed organizer of service operations with versatility in stressful circumstances.
Overview
15
15
years of professional experience
Work History
Maître D'Hôtel
Brasserie Lipp
08.2019 - 12.2023
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Motivated staff to perform at peak efficiency and quality.
- Inspected dishes and utensils for cleanliness.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Worked flexible hours across night, weekend, and holiday shifts.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
Chef De Rang
Le Sevres Raspail
01.2017 - 07.2019
- Greeted guests and led each party to specific table.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Increased sales significantly by upselling higher-end products to customers.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Processed orders and sent to kitchen employees for preparation.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
Chef De Rang
La Petite Périgourdine
07.2016 - 07.2017
- Greeted guests and led each party to specific table.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Increased sales significantly by upselling higher-end products to customers.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Processed orders and sent to kitchen employees for preparation.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
Chef De Rang
La Closerie De Lilas
04.2012 - 07.2016
- Greeted guests and led each party to specific table.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Maintained a clean and organized dining environment, ensuring a positive experience for guests.
- Processed orders and sent to kitchen employees for preparation.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
Chef De Rang
Novotel
03.2009 - 02.2012
- Streamlined order-taking processes by effectively communicating with both guests and kitchen staff, minimizing errors and wait times.
- Assessed meal preparation to check creation of special orders and cooking procedures.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Answered detailed questions about menu items, contents and preparation methods to help guests make informed decisions.
- Maintained clean and safe work environment.
- Maintained clean and organized table settings, ensuring a comfortable and inviting atmosphere for guests.
- Assisted customers in selecting menu items, answering questions and providing general information.
- Worked flexible hours across night, weekend, and holiday shifts.
Skills
- Guest Relations
- Order Management
- Dining room management
- Table Monitoring and Turnover
- Reliable and Responsible
- Transactions and Cash Handling
- Table Setting
- Cool Under Pressure
Languages
French
Native or Bilingual
English
Professional Working
Spanish
Limited Working
Timeline
Maître D'Hôtel
Brasserie Lipp
08.2019 - 12.2023
Chef De Rang
Le Sevres Raspail
01.2017 - 07.2019
Chef De Rang
La Petite Périgourdine
07.2016 - 07.2017
Chef De Rang
La Closerie De Lilas
04.2012 - 07.2016
Chef De Rang
Novotel
03.2009 - 02.2012
Similar Profiles
STEVIN LIPPSTEVIN LIPP
Insurance Agency Owner at Stevin Lipp Financial Services Inc.Insurance Agency Owner at Stevin Lipp Financial Services Inc.
Jalen SteilJalen Steil
Kitchen Aid at Restaurant-Brasserie AmarcordKitchen Aid at Restaurant-Brasserie Amarcord
Alberto TrejoAlberto Trejo
Food Runner at Sugar Factory American BrasserieFood Runner at Sugar Factory American Brasserie
Essi GNALETASSIEssi GNALETASSI
Teacher at Public Fonction of TogoTeacher at Public Fonction of Togo
Sean SymesSean Symes
Server at East Side Mario's RestaurantServer at East Side Mario's Restaurant