I have had the pleasure of working with the Restaurant Hospitality Institute on several projects, both prior to the formation of their company and post. They bring a unique perspective to their clients. Collaboration & knowledgable work are the standards, with the ability to be flexible
Having well trained team members that are willing to share our passion and dedication to guests experiences with subtle technics is the key to success, emotionally and financially. Thanks to the Restaurants Hospitality Institute and to Mark Steele in particular for his proactive and professional contribution, job well done!
Mark Steele has been an integral part in opening 6 businesses under our company's umbrella. Mark was instrumental in the hiring and training of multiple restaurant staff for our award winning restaurants. Mark understands the critical points in the Hospitality Industry that set businesses apart. While working with some of the world's largest casino resorts, Mark successfully developed, cultivated, and executed Hospitality at its finest inside our venues. Mark is a proven leader that has consistently executed his skill and ability to hire and train some of the country's best Hospitality employees. Mark is an asset to any hospitality organization, as his skill-set in the Industry has been proved at the highest level.
Restaurant Hospitality Institute has been instrumental in the success of three venues under my domain. RHI understands our needs and creates customized training program. During all the stresses of a restaurant opening, it is a relief to know the staff is in good hands.
Our most recent opening has been showered with '5 star' reviews with many accolades relating to customer service. No doubt due to RHI's unique ability to relate to line level employees.
Adherence to laws, regulations and specifications relevant to Federal employment guidelines
Creating positive thinking in the restaurant environment while focusing on personal integrity and responsibility
Understanding Generally Accepted Accounting Principles (G.A.A.P.) while protecting the investment and pushing for profits
Menu Descriptions, Allergens Awareness, Carbohydrates and Proteins [Beef Cuts]
Categories of Spirits, Distillation Processes, Bases and Mixtures, Garnishes and Classic Cocktails
Wine Regions of the World, Grape Varietals, Fermentation Processes, Food Pairing, Opening Bottles and Proper Stemware
Receiving & Handling, Proper Storage, Holding Temperatures and Cross-Contamination
Accommodating Special Request, Anticipatory Vision - Knowing a Guests' Needs In Advance, Creating the "Wow Factor"
Greeting Guests, Order Taking, Table Talk, Proper Serving Techniques, Table Maintenance and Clearing