With over 5 years in retail, I excel at enhancing sales through merchandising and product knowledge. I foster client relationships, manage stock, lead VIP appointments, consistently exceed targets, and adapt to dynamic environments in high-end luxury settings.
My role involves hosting customers while being a brand ambassador. Merchandising within the store to increase sales and having superior product knowledge has really helped me in this role. The most important part of my role here is to cultivate genuine relationships with new and existing clients to meet the company CRM standards. Our main KPI'S used are UPT and APT, I am someone who always exceeds my monthly sales targets. I lead stock takes along with daily liaison with the back of house team when co-ordinating in-store deliveries. Providing overall assistance to the sales team, leading briefings, ensuring they aware of all daily targets and points of emphasis while hosting scheduled appointments for VIP clients to present made- to-order pieces and products made with exotic materials.
During this role I was responsible for welcoming guests into the venue while providing a seamless and efficient transition as far as bookings, management of waiting times, monitoring covers and daily totals while maintaining Nobu standards. I would escort customers to assigned dining or bar areas and provide menus and announce the waiters'/waitress' name. Bidding a farewell to customers upon their departure while coordinating with front of house staff about available seating options. Maintaining a clean reception area and helping guests who require extra attention (i.e. children or elderly). It was also my responsibility to answer incoming inquiries via phone and email while confirming bookings via Seven Rooms and Open Table.
Greeting guests and explaining the menu, cuisine and history of the dishes. Establishing the guests' dislikes and allergies ensuring they understand the preparation time for each dish. It was also imperative to suggest the appropriate beverages to pair with the dishes chosen. Preparing an accurate bill and asking for any last requests was also expected in the sequence of service. This role equipped me with the skills and experience to serve in a fine dining environment. Seven months into my position, I joined the host team and began to take bookings for guests, assign waiting staff to tables and create floor plans for events with supervision from management. I quickly developed a knack for speaking to patrons and getting feedback to improve the service experience. It was my responsibility to keep a constant line of communication between the bar, waiting staff and kitchen for VIP guests and their requests.