Open To Work
Andrew Davis
Clermont,Florida
Work Preference
Summary
Dynamic culinary professional with over a decade of diverse experience across quick service, fast-casual, and fine dining establishments. Demonstrates expertise in orchestrating high-profile, high-volume catering events and crafting exceptional dining experiences that delight guests. Extensive knowledge of international, seasonal, and farm-to-table cuisine fosters a commitment to culinary innovation and team development. Passionate about driving authentic team satisfaction while consistently delivering superior financial results.
Professional Bartender with extensive knowledge of spirits and engages customers one-on-one. Friendly, open and committed to building customer base by providing positive service experience.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Bartender
Reunion Golf & Country Club
Reunion, FL
01.2023 - Current
- Created and customized cocktails based on member preferences and seasonal ingredients.
- Maintained high standards of cleanliness and organization in bar area to ensure efficient service.
- Trained new staff on bar procedures, drink preparation, and customer service techniques.
- Managed inventory levels, ordering supplies to minimize waste and ensure product availability.
- Collaborated with kitchen staff to coordinate food pairings with beverage selections for special occasions.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Worked in all locations on property. Lobby bar and sushi, 11 tapas style lounge, members club house, and poolside bar and grill
Kitchen Manager
Fords Garage Restaurant
Hamlin, FL
04.2021 - 04.2022
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Developed and implemented menu items, enhancing customer satisfaction and operational efficiency.
- Managed inventory levels, reducing waste through effective stock control practices.
- Trained new team members on culinary techniques and restaurant policies, fostering a collaborative environment.
Chef Tournant
Universal Studios Resort
12.2019 - 01.2021
- Events upwards of $50 million in revenue
- Collaborate cross-departmentally to create fully immersive seasonal events; develop original recipes that complement décor, music, and/or event theme
- Execute executive-level tastings; coordinate, prepare, and serve preliminary concessions for seasonal events such as Grinchmas, HHN, Mardi Gras, SCS, and Macy’s Day Parade
- Partner with PR Department to prepare and capture high-profile items for advertisements and social media promotions
- Provide resort-wide leadership and training support for all food and beverage locations
Restaurant Chef
Finnegan’s Bar & Grill
12.2017 - 01.2019
- Estimated $7 million in yearly revenue
- Actively support team of four Assistant Managers and two Sous Chefs in their direct leadership of daily operations and staffing
- Utilize positive reinforcement to encourage, motivate, and develop team members; consistently lead by example
- Special Event Support: Seasonal support of food quality and kitchen operations during high volume special events such as Mardi Gras and Halloween Horror Nights
- Manages inventory, product rotation, spoilage, COG, and ordering
- Recipe conception and menu development for restaurant seasonal/special event menus; creation, development, approval, and execution
Sous Chef
Lombard’s Seafood Grille
12.2015 - 01.2017
- Estimated $3 million in yearly revenue
- Implement procurement strategies to improve food quality and Guest experience while maximizing efficiency and labor costs
- Oversee and support food preparation, food quality, and daily team functionality
- Observing, documenting, and explaining performance and behavioral expectations through feedback and recognition
- Understand and actively participate in all EHS responsibilities by following policies, procedures, and training provided by Universal Orlando Resort
Prep Cook - First Cook
UO Back of House Operations
10.2010 - 12.2015
- Maintain inventory packages, order product, and receive/verify inventory
- Maintain cost of goods and portioning; consistently verify spoilage and assist with improving efficiency
- Provide direction to Team Members, maintain staff breaks, and ensure HACCP compliance
- Working on stations including, but not limited to, sauté, fry, flat top grill, pantry, and expo
Education
High School Diploma -
NARHS: North Atlantic Reginal High School
Lewiston, ME05-2007
Skills
- Inventory Management
- Sensory Perception & Allergens
- HACCP & Food Safety
- Market Analysis
- Budget & Inventory
- Quality Assurance
- Guest Satisfaction
- Highly reliable
- Team player attitude
- Clear and effective communication
Accomplishments
- Support multiple locations across the resort to ensure guest and member's needs are met due to volume.
- Assisted in beverage development for multiple locations during special events( All major holidays, Member-Member events, Charity events)
- Collaborated with BOH to pair cocktails with specialty menu items for major events
Certification
- CPFM, 2020
- AllerTrain, 2020
Aptitudes
- Adaptability
- Cohesive Leadership
- Integrity
- Reliability
- Creativity
- Proactive Leadership
- Conflict Management
Languages
English
Full Professional
Timeline
Bartender
Reunion Golf & Country Club
01.2023 - Current
Kitchen Manager
Fords Garage Restaurant
04.2021 - 04.2022
Chef Tournant
Universal Studios Resort
12.2019 - 01.2021
Restaurant Chef
Finnegan’s Bar & Grill
12.2017 - 01.2019
Sous Chef
Lombard’s Seafood Grille
12.2015 - 01.2017
Prep Cook - First Cook
UO Back of House Operations
10.2010 - 12.2015
High School Diploma -
NARHS: North Atlantic Reginal High School