Jerome Kristofer Bolanos

• Managed multiple tasks simultaneously while maintaining composure under pressure in fast-paced banquet environments.
• Set up banquet tables and chairs based on event requirements.
• Demonstrated exceptional teamwork by collaborating with fellow servers to maintain a smooth flow of service during large-scale events.
• Completed post-event tasks such as cleaning, breakdown, and inventory management to prepare for future banquets efficiently.
• Carried out professional service, retaining polite and friendly approach at all times.
• Efficiently resolved guest complaints using excellent problem-solving skills resulting in satisfied customers who continued attending future events at the venue.
• Bolstered team morale and efficiency by assisting in training new banquet servers, sharing best practices and tips.

• Works in tandem with F&B director and Asst specifically on wedding events providing exceptional service for every clientele.
• Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
• Managed administrative logistics of events planning, event booking, and event promotions.
• Liaised with marketing and PR colleagues to promote special events in social calendars.
• Contributed to the growth of client base by actively seeking opportunities for networking within the industry.
• Elevated brand reputation through close adherence to company values while executing high-quality events that exceeded expectations.
• Facilitated smooth transitions between various stages of an event by acting as the primary point of contact for all event-related concerns and inquiries.
• Ensured timely resolution of any issues that arose during an event by proactively anticipating potential challenges and developing contingency plans in advance.
• Served meals to customers according to established guidelines.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

Providing a very warm and welcoming type of service focusing on brunch items within the Paradise Pier Hotel soon to be renamed as Pixar Hotel within the Downtown Disney District.

• Entertained guests stemming from the corporate industry within the business vicinity of Irvine and John Wayne Airport while building excellent rapport with regular patrons ensuring higher sales and revenue for the establishment as a whole.
• Managed high-volume orders efficiently, ensuring timely and accurate service.
• Oversaw daily restaurant operations, maintaining cleanliness and adherence to safety standards.
• Trained new staff on menu knowledge and service protocols, raising team's overall performance.

• Performed Data Entry duties from filing, scanning, organizing and facilitation of important documents.

• Operation and maintenance of high-volume copiers, digital envelope printers, and a variety of bindery equipment such as Digital high speed copier equipment utilizing a PC to process jobs, download and manipulate customer files through a series of software's including Microsoft office, Adobe Acrobat, and InDesign.

• Assisted in the build up and breakdown of event equipments at special events in varying locations for clienteles such as AMC, Rolls Royce, Charities, Hospitals, As well as research centers for catering services.

• Accomplished lead server duties by ensuring proper delivery of impeccable service all throughout under the guidance of Chef Paul & Nick Gstrein and Matthew Timmes within a 1920s Chicago style decor, reminiscent of The Drake Hotel focused on "Modern Californian Fare with Global influences" cuisine with a touch of modern fine dining experience along with the live jazz bands nightly adding much flare guaranteeing higher revenues consistently.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.