Andrea Uzcanga

-Provide service in both tasting menu and a lá cartė formals in a contemporary Asian-American

restaurant averaging 150-300 nightly covers

- Manage a section of approximately 40 guests per shift while maintaining detailed course pacing and flipping tables in 90 minutes

-Guide guests through seasonal menus, explaining ingredients, preparation methods, and flavor profiles

-Collaborate closely with kitchen and bar teams to ensure timing accuracy and seamless service flow

-Develop a growing knowledge of wine and sake pairings to enhance the overall dining experience

-Delivered high-end service in a modern French brasserie averaging 150+ covers per night

- Upsold wine pairings and seasonal specials, boosting average check totals by 15%

- Trained and mentored 5+ new front of the house staff in fine dining service standards

- Provided tailored recommendations by learning the full menu and accommodating dietary needs

- Served 10-12 tables per shift in a fast-paced Italian kitchen with 300+ daily covers

- Processed orders with speed and accuracy, reducing comped meals

- Provided exceptional customer service to enhance dining experience.