David La Bonte III
Springfield,OR
Summary
A history of exceeding customer and patron expectations. Calm and composed in stressful situations with successful record of reducing customer dissatisfaction through acknowledgment, decisive communication and focused solutions. Expert at finding win-win solutions.
Overview
8
8
years of professional experience
Work History
Severer/Floor Sommelier
Jory
05.2022 - 10.2023
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Set up wine tastings to bring in business and promote special offerings.
- Coordinated wine selection and restocking for cellar with over 5000 bottles.
Founder/Designer
Negative Developments
10.2019 - 01.2022
- Led startup and opening of business and provided business development, creation of operational procedures and workflow planning.
- Cultivated and maintained industry relationships and customer partnerships to capitalize on opportunities and maximize business success.
- Devised organizational vision, mission and foundational structure to facilitate early growth.
- Monitored business trend forecasts and adjusted budgets and operational plans to maximize growth and opportunities.
- Built relationships with strategic partners leading to business development opportunities.
Sous Chef
Whiskey Brown’s Farmhouse Kitchen
01.2019 - 10.2019
- Writing prep list, recipes, and order guides
- Creating nightly specials
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Server/Floor Sommelier
Fairway
12.2016 - 01.2019
- Greeting and serving guests in a timely and professional manner
- Wine inventory and floor sales
- Opening and closing
- Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
- Completed opening and closing checklists to facilitate smooth restaurant operations.
- Juggled multiple projects and tasks to ensure high quality and timely delivery.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
Tasting Room Manager
Chateau Bianca Winery
01.2016 - 01.2017
- Trained, managed and motivated employees to promote professional skill development.
- Special event planning
- Managing the wine club and all online sales
- Formed and sustained strategic relationships with clients.
- Analyzed variable data for operations to determine areas for improvement, increased efficiency and potential cost savings.
Education
Introductory Sommelier Course - Culinary Arts and Hospitality Management
Court of Master Sommelier
Eugene, OR01.2015
Associate of Applied Science - Hospitality Management
Lane Community College
Eugene, OR10.2014
Associate of Applied Science - Culinary Arts
Lane Community College
Eugene, OR07.2014
Skills
- Project Management
- Strategic business planning
- Team building and leadership
- Brand management
- Sales development
- Accurate recordkeeping
- Microsoft Office
- Customer service
- Supervision
- Decision-making
- Planning
Timeline
Severer/Floor Sommelier
Jory
05.2022 - 10.2023
Founder/Designer
Negative Developments
10.2019 - 01.2022
Sous Chef
Whiskey Brown’s Farmhouse Kitchen
01.2019 - 10.2019
Server/Floor Sommelier
Fairway
12.2016 - 01.2019
Tasting Room Manager
Chateau Bianca Winery
01.2016 - 01.2017
Introductory Sommelier Course - Culinary Arts and Hospitality Management
Court of Master Sommelier
Associate of Applied Science - Hospitality Management
Lane Community College
Associate of Applied Science - Culinary Arts
Lane Community College
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