Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Ben Quainton

New York

Summary

Based on my length of experience in customer service, specifically in the restaurant industry, I can provide skills that are necessary when working at The Winery, fostering a diplomatic and friendly environment among all kinds of people. Having been in the service industry for so long, I learned, both with fellow employees and customers, indelible skills, including amiability, flexibility, open-mindedness, and compassionate listening. I'm motivated. I know how to engage my personality and be flexible while serving and managing a busy night. I'm upbeat, friendly and I know how to anticipate customer needs in order to facilitate enjoyable experiences. Given my work experience in a wine store, although brief, I've learned necessary sales skills, as well as the non-wine related aspects of running a wine store: cleaning, mopping, breaking down boxes, checking inventory, polishing bottles, using a cash register, managing a busy store while helping out multiple people at once. Moreover, I'm extremely eager to learn about wine. I'm only 21 and I know how much of a beginner I am. The world of wine is so vast, so interesting, and I'm beyond curious and motivated to soak it all in. Lastly, my uncle and aunt are vintners in Napa Valley, and I had the privilege this summer of touring vineyards with a viticulturist, speaking with their winemaker, exploring wineries, and again, following my desire to be a sponge and absorb all I can about the process of wine production and the ability to expand and refine my palate.

Overview

4
4
years of professional experience

Work History

Salesperson

Vino Fino
04.2024 - Current

As a salesperson at Vino Fino, I've learned so much about wine in such a short amount of time. When days are slow, I go around the store reading labels, searching up grape varietals I've never heard of, doing research on DOCs and AOCs along with other important wine regions. I've learned what it takes to run a store by myself, as well. I have my own keys to the store, and I've opened and closed the store many times. In fact, this summer, there were two one-week stretches where my owners were on vacation and I was responsible for opening and closing the store for seven consecutive days. I've communicated with delivery workers, done inventory, restocked, and fostered a friendly relationship with regulars that have been coming to Vino Fino since the store's inception in 2008.

Server

Copita
05.2023 - 08.2023
  • As opposed to my other serving experience at the Nor'Easter Lobster Pound and Market, I worked as a full-time server in a high-end and fast-paced restaurant at Copita. While I was still a full-time server at the Nor'Easter, the quality of the restaurant was poorer, less high-end, and less intense. At Copita, I learned what it meant to work as a server in an established, high-quality restaurant. My knowledge about food, wine, spirits, and the business end of working in restaurants has left an indelible mark on me. Because of the intensity of the work environment, I learned how to take my job extremely seriously and work with tremendous pride, qualities which I hope to carry over to any future employment opportunities.
  • I worked as a host, dishwasher, barback, and server, but primarily as a full time server that would open and close the building. I booked reservations on the phone in the mornings while training many staff members on how to host and buss and run tables. We were a small staff, so every night there were two servers on the floor and only one bartender.
  • At this job in particular, my capacity for interpersonal communication increased dramatically. I was able to forge lasting, warm relationships with locals while also providing fun and exciting experiences for tourists. I developed skills in customer service, composure under pressure, and constant friendliness, among other things.
  • Just to add: my hours for this job were very demanding, and the experience of working 40-50 hour weeks taught me a lot about my capacity for resilience, perseverance, and my general ability to work hard. For context, servers would usually open at 2pm and work until midnight. I did this six or seven days a week, though usually only six days a week. On a couple of occasions, however, I worked two weeks straight, from opening to closing, meaning back to back 56-hour work weeks.

Server

The Nor'Easter Lobster Pound And Market
12.2021 - 04.2023
  • I carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • I maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • I contributed positively to team morale through effective communication and cooperation with coworkers.
  • I collaborated with kitchen staff to ensure prompt delivery of food items, maintaining optimal food quality.
  • I cutivated warm relationships with regular customers.

Barista

Starbucks
01.2021 - 05.2021
  • I assisted in inventory management to maintain adequate stock levels and reduce wastage.
  • I promoted additional items with beverages, increasing store sales.
  • I optimized beverage presentation through creative garnishing techniques, elevating the visual appeal of each drink served.
  • I completed successful daily cash audits to correctly balance drawers at end of shifts.
  • I minimized spoilage with proper use of first-in-first-out stock procedures.
  • I elevated customer loyalty by using strong communication abilities to resolve customer problems.

Education

Bachelor of Arts - English And Creative Writing

Columbia University in The City of New York
New York, NY
05.2027

High School Diploma -

Princeton High School
Princeton, NJ
06.2020

Skills

  • Social Perception
  • Staff Supervision
  • Cash register systems
  • Product Scanning
  • Food Running
  • Table Bussing
  • Supply Restocking
  • Strong wine knowledge
  • Friendly and Helpful
  • Customer Assistance

Languages

French
Native or Bilingual

Timeline

Salesperson

Vino Fino
04.2024 - Current

Server

Copita
05.2023 - 08.2023

Server

The Nor'Easter Lobster Pound And Market
12.2021 - 04.2023

Barista

Starbucks
01.2021 - 05.2021

Bachelor of Arts - English And Creative Writing

Columbia University in The City of New York

High School Diploma -

Princeton High School
Ben Quainton