Joanne Manser

• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service
• Increased sales with upselling techniques and thorough knowledge of menu items and wine pairings

Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality. Fast paced environment

• Fine dining, vocalising to guests what each dish is to create their story
• In Canada's top 10 restaurants

• Worked across 2 restaurants as team lead for breakfast, lunch and dinner
• Ensuring all daily paperwork, prep sheets and close down is done correctly
• Fast paced environment serving up to 300 guests a day, ensuring consistency

• Solely responsible for the pastry operations, menu design, order sheets, stock control
• Ability to cater to banquets, afternoon teas and plated desserts on the same day
• Different techniques such as bread making, mousse's, cakes, pastries

• Experienced running all sections including grill, garde manger, pastry
• Open kitchen, interacting with guests, working collectively to create a pleasant ambiance

• Insight to ordering, inventories, scheduling
• Worked across their restaurants, beach club and banquets
• Wedding tastings, serving guests professionally explaining dishes

• Running of the pass, plating the dishes, quality checking and controlling the checks during service
• Classic British food

• Maintained a clean serving environment, making a variety of drinks
• Kept up-to-date with industry trends, incorporating new ideas into drink preparation and presentation

• Reasonability of opening up the kitchen at 3am
• In charge of an omelet station, live cooking in front of the guests in the restaurant
• Experience in banquets, preparing and serving food for up to 1,500 people

• Improved customer satisfaction by providing exceptional service and maintaining a clean, welcoming environment
• Training new members of staff, delegation