Pierre Siue's Email & Phone Number

💼 Past Experience

Pierre Siue's Work experiences:Founder at Pierre Siue HospitalityIndustry of RestaurantsPierre Siue is skilled in Restaurants Management, Fine Dining, Food & Beverage, Menu Development, Culinary Skills, Hospitality, Wine, Catering, Hospitality Management, Food, Banquets, Recipes, Food Service, Alcoholic Beverages, New Restaurant Openings, Front Office, Pastry, Hospitality Industry, Cuisine, Wine Tasting, Gourmet, Menu Costing, Open Table, Micros, Culinary Management, Pre-opening, Food Cost Management, Food Cost Analysis,ServSafe, Sanitation, Restaurant, MICROSPierre Siue is currently a Maître de Maison Restaurant Daniel NYC at Relais & Châteaux from November 2007 to January 2020. Standards Advisory Committee Restaurants at Forbes Travel Guide from January 2018 to December 2019. Director of Operations at The Dinex Group - Chef Daniel Boulud from August 2016 to March 2020. Assistant General Manager - Restaurant Daniel at The Dinex Group - Chef Daniel Boulud from June 2005 to October 2007. General Manager - Restaurant Daniel at The Dinex Group - Chef Daniel Boulud from November 2007 to July 2018. Service Team - Restaurant Daniel at The Dinex Group - Chef Daniel Boulud from June 2001 to May 2005. Founder at Pierre Siue Hospitality.

💡 Technical & Interpersonal Skills

Pierre Siue has over 15 years' restaurant experience, including five years as a Maître de Maison at Daniel NYC, which experience solidifies his expertise in the restaurant industry. Siue has experience working with franchisees, which allows him to know the ropes in regards to food service, customer service, and executing an inventory plan. Siue is a strong believer in creating a good experience for guests, and he is constantly beta testing new menus and concepts to ensure that he is providing the best possible experience to his guests. He is also highly experienced with food cost analysis and food cost calculation, which allows him to provide businesses with insights into how they can save money on their food costs. Siue is a hands-on manager, and he is always looking to improve the quality and performance of his restaurants. Siue is highly detail-oriented, and he has a knack for seeing the big picture when it comes to his restaurant - he knows that a great meal is all about the ingredients and the presentation, and he encourages his staff to make sure that all of their dishes are designed with respects to that goal. Siue is highly communicative and patient, and he is always seizing the opportunity to learn more about his guests and their businesses. He is a great team player, and he is always looking for ways to improve the efficiency and quality of his restaurants.