Brenan Natali

Traditional American steaks and seafood, paired with a broad wine and liquor selection. Emphasized on higher-end detailed dining experiences.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Exceptional knowledge of wines, spirits, liquor, and how one optimally would pair with dishes.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

Ramen, sashimi, nigirizushi, and sake. Established and curated by the likes of iron chef Masaharu Morimoto. From private tasting events, to casual dining.

• Expected to be familiar with many exotic fish, ingredients, and eastern liquor.
• Demonstrate a high level of efficiency due to the traffic of the restaurant with tourism, while staying detailed in service.
• Coordinated with event planners for private parties, tailoring service to meet specific client needs and preferences.

Traditional mid-level modern American cuisine. Expansive menu, with all product made in house. High volume of covers per night, with an emphasis on each associate being capable of said workload.

• Strong focus of maintaining a culture of collaboration, cleanliness, preparation, and personalization of service.
• Elected to assist in the onboarding and training of multiple restaurants nationwide.
• Educated in the importance to adhere to company policies, state laws, health and safety regulations.