Kristie Machuca

Lead Server

Location 15h@2xNew York, NY

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Summary

Emphasizes over ten years of restaurant management, high volume and fine dining service, including wine service as a level 1 sommelier. Successfully executes policies, procedures, programs, and systems. Possesses great communication and interpersonal skills to ensure outstanding customer service. Provides leadership, direction, training, and development of a successful team of employees.

Emphasizes over ten years of restaurant management, high volume and fine dining service, including wine service as a level 1 sommelier. Successfully executes policies, procedures, programs, and systems. Possesses great communication and interpersonal skills to ensure outstanding customer service. Provides leadership, direction, training, and development of a successful team of employees.

My Dream Job is I'd love to work in a team that shares an immense passion for food, wine, spirits and exemplary service skills!

Work Experience
  • Lead Server

    Aug. 2014 to Aug. 2016 (2 years)

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    Role & Tasks:

    + Lead Server:
    - Effectively communicates with Michelin star rated Chef David LaFevre regularly to ensure guest satisfaction of new menu dishes and knowledge of products being used.
    - Maintains knowledge of ever changing wine list and provides wine service at each table as requested.
    - Provides outstanding service in a high volume atmosphere with an upwards of a nine table section.
    - Promptly welcomes guests to the restaurant and gives full menu tour to each table
    - Remains in compliance with restaurant systems and procedures to successfully complete all work over the course of each shift.
    - Leads team in maintaining restaurant cleanliness, organization, and completion of side work on an ongoing basis.

    + Server Trainer and Supervisor:
    - Provides instruction and follows employee manual while teaching new employees restaurant operations in collaboration with management team.
    - Trains new hires in implementation of MB Post’s service expectations, menu tours and use of ALOHA POS.
    - Manages shifts and oversees the success of all restaurant outlets to maintain ongoing guest satisfaction.
    - Runs nightly sales, labor and transaction reports via ALOHA and OPEN TABLE to generate data for corresponding spreadsheets.
    - Ensures nightly that all areas are locked and secured as a restaurant key holder

  • Lead Server

    Apr. 2013 to Jul. 2014 (1 year and 3 months)

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    Role & Tasks:

    + Lead Server:
    - Works diligently to ensure an overall excellent guest experience.
    - Builds relationships with guests and has established repeat clientele.
    - . Demonstrates excellent leadership skills and works well with all FOH and BOH team members
    - Performs outstanding service everyday by efficiently remaining in control of assigned station.
    - Carries up to an eight table section and successfully provides formal service
    - Maintains knowledge of ever changing daily restaurant menus and local farms.
    - Communicates efficiently with Getty Chef de Cuisine Matt Lee and fosters ongoing respect.
    - Possesses strong knowledge and passion of wine list and directly sells tableside without an in house sommelier.
    - Follows checklists, completes side work, and complies with standard operating procedures.
    - Executes every transaction through use of Micros POS.

    +Catering Event Manager:
    - Appointed manager of all culinary events for the J Paul Getty Trust Board of Trustees and the Malibu Getty Villa.
    - Manages team of Bon Appétit Catering servers at each event, including scheduling and skill development.
    - Responsible for ongoing client relations to ensure successful event execution.
    - Selects and proposes appropriate wine pairings for events, and works with vendors to arrange product delivery.
    - Coordinates and arranges all event rental equipment with vendors in alignment with each event.
    - Acting liaison between the client and the Getty Executive Chef, Mayet Cristobal.
    - Plans, organizes, and manages high profile events for clients including celebrities and government officials.
    - Remains organized and professional under pressure in a fast paced, high volume department, on a daily basis.
    - Works with designated budget to determine staffing, sales goals, and employee labor forecasts.-

  • Lead Server

    ProspectSan Francisco, CA, US
    Aug. 2011 to Jan. 2013 (1 year and 5 months)

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    Role & Tasks:

    + Lead Server:
    - Greets all guests with enthusiasm, friendliness, professionalism, and a sense of urgency.
    - Provides the highest level of service in accordance with the restaurant’s fine dining standards.
    - Works with Michelin star rated Chef Nancy Oakes on a daily basis to maintain farm and purveyor information.
    - Follows checklists, completes side work and standard operating procedures.
    - Maintains full knowledge of wines, menus and recipes on a daily basis, tested at pre-shift meetings/lineups.
    - Responsible for constant sanitation, organization, and food handling in accordance with HACCP standards.

    + Server Trainer:
    - Researches, develops, and consults in production of Prospect’s 2012 New Hire Employee Manual.
    - Trains new servers in correlation with management until completion of program.
    - Instructs and leads new hires in implementation of Prospect’s service standards and use of MICROS POS.
    - Maintains ongoing relationship with new servers as a point of contact to ensure their ongoing success

  • General Manager

    Pasta PomodoroSan Mateo, CA, US
    Jul. 2010 to Jul. 2012 (2 years)

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    Role & Tasks:

    + General Manager San Mateo, California
    - Ensures the execution of overall restaurant operation on a day to day basis.
    - Maintains an ongoing system for recruitment, development, discipline, and recognition of employees.
    - Communication of sales performance and weekly P&L statement variances to District Manager.
    - Monitors food product quality and ensures execution of food safety procedures according to health/sanitation regulations.
    - Grows, develops, and increases sales for in house business and outside catering.
    - Responsible for ordering, maintaining, and controlling inventory of food, alcohol, and disposables.
    - Execution of policies and procedures for control of cash, property, product, and equipment.

  • Operations Manager

    Seventeenth Street Cafe
    May. 2006 to Dec. 2009 (3 years and 7 months)

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    Role & Tasks:

    + Lead Server and Operations Manager:
    - Ensures immaculate on-site and off-site service standards, eating-area/catered-event food ambience and etiquette.
    - Maintains schedules and service supply.
    - Responsible for maintaining current wine list trends, as the wine buyer.
    - Organizes, trains and team-builds staff.
    - Utilizes repeat customer familiarity techniques.
    - Implements ongoing policy and procedure upgrades that stress service, quality and continuous improvement of customer relations to optimize restaurant popularity, community value and profits.

Education
  • Communication Studies
    University of San FranciscoSan Francisco, CA, US
    Aug. 1999 to Jun. 2003

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    Bachelor of Arts Communication Studies Degree

Skills

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Classic Wine Service Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Glassware Knowledge

Wine Buying

Inventory

Wine Knowledge

Wine Ordering

Wine Sales Proficiency

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Safety Knowledge

Certifications & Courses
Languages
English Fluent
Spanish Basic
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