Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Aaron Orr

Houston,TX

Summary

Proficient Server with top-notch leadership, planning and multitasking abilities. Highly observant and proactive with hardworking nature. Seasoned and well rounded. Working in food service since 2003, with nearly a decade in the fine dining sector.

Overview

9
9
years of professional experience

Work History

Server, Trainer, Banquet Captain

B&B Butchers
01.2023 - Current
  • Slicing dry aged ribeyes tableside while describing the muscles therein, typical day.
  • Guided guests through the menu with as much detail as desired
  • while pairing each dish with appropriate wine, spirit, cocktail or beverage.

Server and Trainer

Gratify
08.2021 - 05.2022
  • Fashionable Rice Village staple for a great selection of champagne and oysters
  • Weekly chef features are elegantly described to each table
  • An extensive wine list plus a menu of lighter fare equaled high wine sales
  • This was an opportunity for me to hone my craft of pairing wine and food.

Captain, Trainer, Banquet Captain

Bludorn
08.2020 - 07.2021
  • High end, chef owned concept catering to Houston's elite
  • High intensity was the norm as we were booked solid each night
  • Coordinated with one or two assistants to manage a section of up to 30 guests
  • With numerous steps of service here, I mastered the art of directing the flow of service.

Server and Banquet Captain

Mastro's Steakhouse
10.2017 - 03.2020
  • Onboard from the initial hiring, through 6 weeks of training, and all the chaos of a grand opening
  • From champagne & caviar, to filleting Dover sole and slicing Chateaubriand tableside
  • This was a very opulent dining experience
  • Service here was expected to be impeccable at all times
  • Secondary to the service was our lengthy and informative 'spiel', which is where my real opportunity to sell came into play
  • As a captain, I coordinated with the chef and up to 5 other servers to ensure proper timing of service and order accuracy.

Server

The Post Oak Hotel
05.2018 - 11.2019
  • Bloom & Bee is the primary food outlet in this hotel, serving breakfast, lunch, and dinner
  • We accommodated ALL guest requests as far as food preparation, day or night
  • Received extensive training from Forbes as our aim was to be Texas' first true Five Star hotel
  • Truly seasonal, four menu rollouts a year from our international chef team kept me learning and flexible.

Beverage Director and Manager

North Italia
11.2016 - 09.2017
  • Extremely high-volume establishment hosting Houston's elite in a sleek Galleria location
  • Our busier days served over 1000 guests, not accounting for guests dining at the bar
  • Responsible for scheduling 60 servers and 8 bartenders based on the flow of business and minimizing overtime
  • Also maintained systems for tracking TABC and Texas Food Handler certifications
  • Managed payroll for 140 employees
  • Conducted interviews and orientations
  • Hired and terminated staff
  • Selected wines for the by-the-bottle list
  • Maintained stock of LBW through proper ordering
  • Kept cost of goods in line through thorough weekly inventories and pour testing bartenders
  • Overall, operated a $275k monthly LBW program at a pour cost of 26% or less.

Manager

Dolce Vita Pizzeria & Enoteca
10.2015 - 11.2016
  • Traditional Italian cuisine with one of the most extensive all-Italian wine lists in the state
  • Oversaw all FOH operations: scheduling, training, hiring, termination, booking & planning events, payroll for 50+ employees, direct supervision of 30 FOH employees
  • Managed the liquor and beer program, conducted biweekly inventories, and established variance through running product mix reports
  • Drove liquor costs to below 15%.

Bartender

Sambuca/Lawless Spirits
12.2014 - 09.2015
  • Dinner with live music nightly
  • Lots of large parties and events for the downtown corporate crowd
  • Involved with the initial stocking, setup, and opening of Lawless, a beautiful bar in the space of the historic State Bar
  • I aided in training other bartenders and the cocktail waitresses.

Education

Associate of Applied Sciences -

Houston Community College
Houston, Texas
01.2011

Culinary Arts (incomplete) -

Central Texas Collage
Killeen, Texas
01.2008

Skills

  • TABC Certified to 01/2025
  • ServSafe Certified to 03/2029
  • ServSafe Instructor to 06/2025
  • Functional grasp of Spanish
  • ANSI Allergens Certified
  • Introductory Level Sommelier

References

  • Rigo Aranguren, (832) 405-2101, Beverage Director, Savoir, Patton's, Heights & Co.
  • Cherif Mbodji, (713) 999-0146, General Manager, Bludorn
  • Nick Burbach, (713) 993-2500, General Manager, Mastro's Steakhouse

Timeline

Server, Trainer, Banquet Captain

B&B Butchers
01.2023 - Current

Server and Trainer

Gratify
08.2021 - 05.2022

Captain, Trainer, Banquet Captain

Bludorn
08.2020 - 07.2021

Server

The Post Oak Hotel
05.2018 - 11.2019

Server and Banquet Captain

Mastro's Steakhouse
10.2017 - 03.2020

Beverage Director and Manager

North Italia
11.2016 - 09.2017

Manager

Dolce Vita Pizzeria & Enoteca
10.2015 - 11.2016

Bartender

Sambuca/Lawless Spirits
12.2014 - 09.2015

Associate of Applied Sciences -

Houston Community College

Culinary Arts (incomplete) -

Central Texas Collage

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