BRIAN RYNKIEWICZ
Hickory Hills,IL
Summary
Customer-oriented Wait Staff Member with experience in service industry. Excellent interpersonal communication skills with focus on guest satisfaction when interacting with patrons. Licensed for preparation and sale of alcoholic beverages, bar procedures and liquor laws. Motivated waiter with engaging personality and flexible approach. Upbeat, friendly, and anticipating customer needs to facilitate enjoyable dining experiences.
Overview
26
26
years of professional experience
1
1
Certification
Work History
WAITER
FRANKLIN'S PUBLIC HOUSE
01.2021 - Current
- Company Overview: High volume, casual fine dining restaurant offering American cuisine
- Focused on specialty spirits and craft beers
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- The majority of clientele are neighborhood regulars, and the restaurant has a positive culture which keep the patrons coming back to experience that energy.
MANAGER
THE ELM
01.2022 - 01.2023
- Company Overview: High volume casual fine dining restaurant
- Daily duties and responsibilities included meeting with the chef on any added items on the menu and or reviewing details to be relayed to the front of the house staff
- Running pre-shift meetings with staff and including wine tastings and spirit reviews
- Weekly server training, including steps of service and food knowledge review
- Responsible for inventory and placing orders
- High volume casual fine dining restaurant, which I was brought in to run the front of the house staff and train them for proper fine dining service related to my fine dining experience
- High volume casual fine dining restaurant
WAITER
GIBSON'S
01.2017 - 01.2021
- Company Overview: High volume restaurant offering a casual fine dining experience with great options for wine and spirits
- Knowledge of certified Gibsons USDA Black Angus beef is essential in educating the guest
- In addition I also worked in the banquet department for a year when they were low on staff
- Had one opportunity to work in multiple perspectives
- High volume restaurant offering a casual fine dining experience with great options for wine and spirits
DINING ROOM CAPTAIN
MASTROS
01.2016 - 01.2017
- Company Overview: Fine dining steakhouse offering an array of elegant ingredients married with your classics
- Classic cocktails presented in a contemporary style and choice of wines do not disappoint
- Seafood towers created by the servers to bring a sense of surprise
- Fine dining steakhouse offering an array of elegant ingredients married with your classics
WAITER
MON AMI GABI
01.2009 - 01.2016
- Company Overview: Casual bistro, offering classic French cuisine along with a wine list that ranges from wines only from France
- Wine pairings to clientele with an elegant touch yet approachable
- Working for LETTUCE ENTERTAIN YOU was an honor and educational
- Casual bistro, offering classic French cuisine along with a wine list that ranges from wines only from France
BANQUET CAPTAIN
THE JAMES HOTEL
01.2005 - 01.2009
- Company Overview: Functions ranged from weddings, business meetings, and private dinners
- Managed staff of 40, trained in wine knowledge and seem less style service
- Worked with Chef and Sales team on menu creation with wine pairing recommendations
- Functions ranged from weddings, business meetings, and private dinners
FRONT WAITER
ALINEA
01.2004 - 01.2005
- Company Overview: Gastronomic Culinary Wizardry by Chef Grant Achatz
- Fine dining and offering 8, 12 to 30 course tasting menus along with optional wine parings
- Joe Catterson, wine director, offered great wisdom to his vision on wine pairings
- Gastronomic Culinary Wizardry by Chef Grant Achatz
DINING ROOM CAPTAIN
TRU
01.1999 - 01.2005
- Company Overview: Right out of culinary school, I was found the opportunity to work for Chef Tramanto and Chef Gand
- The duo served elegant cuisine with a sense of humor in this beautiful property
- Caviar staircase and tuna tartar in a fishbowl with a live beta fish was just a couple of dishes getting things started
- Tasting menus called collections, revolving around the seasons along with wine paring were offered
- Optional chef tasting gave the guest the opportunity for everyone to be able to enjoy a different dish every course
- Awarded the Relais and Chateau, Mobile 5 star and James Beard Wine Grand Award were just a few of the accolades I can say I was part of
- One that stands out was the James Beard Award for best service
- I truly found my shine to the diamond when it comes to service here at Tru under Serge Krieger (GM)
- Right out of culinary school, I was found the opportunity to work for Chef Tramanto and Chef Gand
Education
Associate of Arts - CULINARY & RESTAURANT MANAGEMENT
CORDON BLEU
CHICAGO, IL08-1992
Skills
- Strong Communication
- Professional Appearance
- Food safety understanding
- Guest Relations
- Fine Dining
- Sales Techniques
- Food and beverage pairings
- Team leadership & training
Certification
- Food Handler Certificate (FHC) - American National Standards Institute (ANSI).
- Alcohol Server Certification - Training for Intervention Procedures (TIPS).
Languages
Spanish
Native or Bilingual
Interests
READING
WORKING OUT
MENTORING
Timeline
MANAGER
THE ELM
01.2022 - 01.2023
WAITER
FRANKLIN'S PUBLIC HOUSE
01.2021 - Current
WAITER
GIBSON'S
01.2017 - 01.2021
DINING ROOM CAPTAIN
MASTROS
01.2016 - 01.2017
WAITER
MON AMI GABI
01.2009 - 01.2016
BANQUET CAPTAIN
THE JAMES HOTEL
01.2005 - 01.2009
FRONT WAITER
ALINEA
01.2004 - 01.2005
DINING ROOM CAPTAIN
TRU
01.1999 - 01.2005
- Food Handler Certificate (FHC) - American National Standards Institute (ANSI).
- Alcohol Server Certification - Training for Intervention Procedures (TIPS).
Associate of Arts - CULINARY & RESTAURANT MANAGEMENT
CORDON BLEU
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