Nina Jackson

Ensure a unique dining experience, molded by our Michelin recognized chef with a zeal for creative dishes. Communicating any allergies or dietary restrictions to the kitchen and providing the best solutions to accommodate. Maintain thorough knowledge to sufficiently answer questions regarding menu, item sourcing, ingredients and cooking methods. Preparing table with share plates, cutlery, and requested condiments according to each course. Consistently exceeding price per person sale goals through recommendations to enhance guest satisfaction.

Set up bar for operation, obtained cash bank and stocked service bar. Adhered to state laws regarding alcoholic beverage services and customer regulations. Multitasking the demands of the service well, bar patron, and team needs in a timely manner. Trained newly hired bartenders and servers to the standards of service Toscana was known for. Prepared for events by setting up bar, stocking supplies and arranging tables.

Cultivated warm relationships with regular customers. Responsible for food running, bussing, and turning tables. Maintained clean work stations. Checked identification for minimum age for sale of alcoholic beverages. Used down time to restock supplies, ice, trays and silverware. Suggested wine pairings to go with specific menu items. Provided suggestions of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

Welcomed guests with Aloha. Built rapport and learned names of bar patrons. Cash handling, room charges. Responsible for restaurant orders and bar top guests. Maintained clean work environment. Verified guests age to serve. Refused service to intoxicated guests. Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory. Finished each shift by setting up the bar for success for the next bar crew.