Services
Booked.
Confirmed.
Handled.
UMBI Concierge is a personal service covering restaurants, nightlife, events, and experiences. Everything below is arranged on behalf of the client — by name, to that client’s individual preferences, and only when the client has asked for it. I am not a marketplace, I don’t list reservations for sale, and I don’t book tables speculatively to resell them. What I do is the work that sits between “I’d like to be at X on Thursday” and actually being there.
Restaurant reservations
Tables. In your name.
Booking tables at the restaurants my clients want, on the nights they want them. I use the same public reservation platforms anyone else does — OpenTable, Resy, SevenRooms, and direct calls to the restaurant. I book in the client’s name, on the client’s behalf, using the client’s contact information where the restaurant requires it. Clients who travel between New York and Miami regularly use a standing preference list so I can place bookings without a new conversation every week.
Nightlife
Tables, bottle service, rooms.
Tables, bottle service, and guest-list arrangements at the clubs and lounges worth being in — in both New York and Miami. I deal directly with the hosts and operators, line up the table for the party size you’re actually bringing, and handle the small back-and-forth around timing, minimums, and last-minute additions. If you want the evening to start with dinner and roll into a room across town, I sequence both sides of it.
Events and experiences
Ticketed. Private. Arranged.
Ticketed shows, private dining rooms, industry dinners, wine events, chef collaborations, and the one-off nights that take a phone call to arrange. I track releases and openings, book the tickets or the table the moment they’re live, and coordinate the surrounding logistics — pre-dinner, car, post-event — so the evening runs end to end.
Confirmation management
Reconfirmed. Day before. Day of.
The day before a reservation, and again on the day of, I confirm the booking with the restaurant, adjust party size or timing if the client’s plans have shifted, and send the client a short text so they know the table is locked in. If the restaurant needs a confirmation reply to hold the table, that reply goes out immediately — the kind of thing that costs most people a reservation when they miss the SMS in a crowded inbox.
Coordination for groups and visitors
Itineraries. End to end.
Multi-night itineraries for clients moving between New York and Miami — dinners, nightlife, events, and the travel coordination that connects them. Group dinners where the party size and guest list are still shifting up to a week before. Coordination with guests’ dietary restrictions and seating preferences — sharing those with the restaurant or venue in advance so the evening runs cleanly.
Special occasion planning
The evenings that matter.
Birthdays, anniversaries, engagements, industry dinners, and the kind of evenings that need to land exactly right. I handle the reservation, the cake or wine pre-order if the restaurant allows it, the seating request, and the confirmation the day of.
What I don't do
Not a marketplace. Not a reseller.
I don’t sell reservations, auction reservations, list them on a platform, or transfer them to third parties. I don’t operate a reservation marketplace. Every booking I make is a personal booking placed on behalf of a specific, named client who has asked for it. If that distinction matters to you — and it should, legally, in New York and Florida — it matters to me too.
Fees
Fees vary by engagement and are discussed directly before any work begins. There is no published price list and no standing menu of packages — the arrangement is shaped around how often you dine out, where, and how much of the coordination you want handled. Reach out through the Contact page and we’ll figure out whether it makes sense.