Alberto Reyes Gonzalez
Van Nuys,CA
Summary
Diligent Banquet Captain applying 13 years of creating quality dining and event experiences. Highly skilled in assessing client needs and utilizing resourceful attitude and strong network to surmount obstacles and create seamlessly executed events.
Familiar with wide range of beers, liquors, wine and cocktails. Works great with team members to serve customers and meet demand. Always ready to help others and reliable in keeping bar organized, stocked and ready for customers.
Motivational leader and organizational problem-solver with advanced supervisory, team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive company success. Focused on using training, monitoring and morale-building techniques to maximize employee engagement and performance.
Overview
25
25
years of professional experience
Work History
Banquet Captain/Lead Bartender
The Hollywood Roosevelt
04.2011 - Current
- Managed scheduling for all banquet personnel including assigning shifts and tracking hours worked.
- Monitored guest satisfaction levels throughout event duration.
- Ensured compliance with alcohol policies by monitoring consumption at events.
- Provided guidance and direction to banquet staff regarding setup, meal service, clean-up.
- Trained new employees on proper sanitation practices, customer service etiquette.
- Responded quickly to any unexpected changes or issues that arose during an event.
- Coordinated with food and beverage team on menu selections and serving times.
- Supervised the set-up of buffets, ensuring quality presentation of all dishes.
- Prepared weekly reports detailing event information such as number of guests served or revenue generated.
- Collaborated closely with catering managers on upcoming events and their needs.
- Conducted pre-shift meetings with staff to review daily events, tasks, and expectations.
- Organized banquet staff to ensure efficient service of guests.
- Resolved customer complaints promptly while maintaining a professional demeanor.
- Closed out cash register and prepared cashier report at close of business.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Coordinated with event planners to design custom drink menus for private parties, ensuring a memorable experience tailored to the clients'' preferences.
- Trained new bartenders on company policies, drink recipes, and customer service best practices to maintain consistent performance across the team.
Bartender
El Cholo Mexican Restaurant
02.2008 - 03.2011
- Created new menu items based on customer feedback and industry trends.
- Greeted customers and provided excellent customer service.
- Adhered to state regulations regarding serving alcohol responsibly.
- Prepared alcoholic and non-alcoholic beverages according to recipe standards.
- Managed cash drawer at the end of each shift ensuring accuracy of funds received.
- Maintained inventory of liquor, beer, wine, and other beverage items.
- Processed payments accurately and efficiently with POS system.
- Checked identification cards for proof of age prior to serving alcohol beverages.
- Performed opening and closing duties including restocking supplies.
- Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
- Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
Restaurant Manager
Fuddruckers
01.2001 - 01.2011
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Adhered to all health department regulations regarding food storage and preparation.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Assisted with kitchen preparation during peak times as needed.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Optimized profits by controlling food, beverage and labor costs.
- Developed strategies for improved operational efficiency and customer satisfaction.
Education
Some College (No Degree) - Photography
Los Angeles Valley College
Van Nuys, CA06-2006
High School Diploma -
Ulysses S. Grant Senior High School
Van Nuys, CA05-2001
Skills
- Staff Leadership
- Portion Control
- Staff Management
- Corporate event management
- Guest Relations
- Inventory Management
Timeline
Banquet Captain/Lead Bartender
The Hollywood Roosevelt
04.2011 - Current
Bartender
El Cholo Mexican Restaurant
02.2008 - 03.2011
Restaurant Manager
Fuddruckers
01.2001 - 01.2011
Some College (No Degree) - Photography
Los Angeles Valley College
High School Diploma -
Ulysses S. Grant Senior High School