Alexander Astorga

• Demonstrated strong skills in managing public and customer interactions.

• Dispensed alcoholic beverages and controls service to ensure customers do not become

intoxicated in accordance with liquor and company policies and regulations.

• Prepared all drink orders as required and to charge for such orders as they are prepared and

in the appropriate manner.

• Complied with all liquor laws, health regulations, and company policies.

• Greeted new customers, discussed specials, and took drink orders.
• Assisted with bartending duties during high-volume shifts.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Cultivated warm relationships with regular customers.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.

• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Kept bar presentable and well-stocked to meet customer needs.
• Upsold menu items to customers, driving up per sale revenues and maximizing profits.
• Obtained cash bank and stocked service bar to prepare for operation.
• Analyzed catering orders and liaised with staff to set up equipment, supplies and menus to meet client expectations.
• Coordinated with catering staff to deliver food services for special events and functions.
• Oversaw food preparation and monitored safety protocols.
• Maximized quality assurance by completing frequent line checks.
• Implemented effective inventory control systems to reduce food spoilage and waste.

• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Bussed and reset tables to keep dining room and work areas clean.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.