Resy:
Reach out to guest on a daily basis
Organize notes, tags, important info on guests and VIPs per visits
Plot and arrange tables for the shift under MOD approval
Keep Control of 7 rooms capital one guest program and plot accordingly on Resy
Work closely with events coordinator in anything pertaining reservations or plotting of service
days
House phone:
Check house phone on a daily basis
Return phone calls and voicemails depending on guest needs
Contact email:
Filter through all reservations inquiries and respond accordingly to guest requests
Guest Relationship Program:
Visit hotels, establishments, to establish relationships with concierges
Hand out personal business cards and establish relationships with any guest who visits Residents especially for the first time
Outreach to frequent visitor guest on a weekly basis, especially our VIPs with a thank you letter
These are small incentives,
gifts, specific things we can surprise or gift our guests with while they visit or when celebrating a
special occasion with us.
Create new tags to distinguish the type or level of VIP that is visiting us. For example, a “harbor
local” tag or maybe a color coordinated vip tag differentiating where they’re coming from. We
plan on partnering with other organizations and offering special VIP perks, this will let us know
where they’re coming from and how to greet them.
Menus:
Checking menu counts daily is the best method to keep up, until you can gauge how often
printing is necessary. Our menus should be clean and presentable. We are an elevated
experience, and handing out dirty or folded menus is
Print dinner menus according to business demand, anticipating that they will get dirty and
thrown out. Setup a system to alleviate printing 200+ in one day since it can be time consuming.
Weekdays need about 60 to 80 to sit comfortably on a weekday. Weekends you’ll need about
120 to start.
Brunch, for now, is lighter business, so 50 menus for the weekend is normally fine.
For bar menus, consider the 9 possible seats at the bar, plus 8 tables. A minimum of 17 of each
menu is necessary, but having 25 of each to replace dirty menus throughout the shift is best.
