John Le

As a F & B supervisor and working in multiple areas of the Food and Beverage Department at Desert Diamond Casino. Working with Food Court manager, Rana McQuisten, as well as other supervisors, doing multiple tasks according to establishment and managerial requirements. Also, most of my experience of working on the main casino beverage floor for service bars and main bars doing multiple duties with fellow team members and handling guest service concerns and observations of guest experiences as well as other casino needs under the supervision of Alcohol Beverage/Bar Manager Dion Young and assistant manager Rolando Belloc. As of late, my recent duties have been at Winner's Sports Bar under the supervision of Manager Rosemary Saucedo with multiple responsibilities such as guest services, Food and beverage expo for fellow team member servers, kitchen staff and Chefs, as well as food quality control and overall guest experience.

• Conducted daily staff meetings to discuss work performance, customer service issues and operational concerns.
• Managed scheduling of staff, when changes are made due to absence or shortage of staff to ensure all work areas are maintained for coverage to maximize efficiency.
• Maintained an up-to-date knowledge of all product items, ingredients and preparation methods.
• Monitored property activity to ensure promptness of service, cleanliness of work areas and overall guest satisfaction levels.
• Assisted kitchen staff with preparing meals during peak hours or when personnel shortages occurred.
• Ordered supplies from vendors on a regular basis according to established guidelines.
• Resolved conflicts between staff members in a professional manner while encouraging team building skills among employees.
• Analyzed employee feedback surveys to determine areas needing improvement for guest experience.
• Managed scheduling of staff corresponding with current conditions of guest traffic and wether to keep staff or allow staff departure to save on company expenses.
• Supervised cleaning activities at the end of each shift to maintain a sanitary environment.
• Provided ongoing coaching and mentoring for employees in order to improve their job performance.
• Implemented cost-saving initiatives such as portion control measures, waste reduction strategies and energy conservation efforts.
• Audited cash drawers at the end of each shift to verify accuracy of transactions.
• Inspected equipment regularly for signs of damage or wear and tear; arranged for repairs when necessary.
• Collaborated with server trainees to promptly resolve potential customer concerns.
• Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
• Developed and implemented strategies to enhance team performance, improve processes and boost results.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Oversaw food preparation, production and presentation according to quality standards.
• Observed food safety and sanitation protocols to reduce health safety concerns.
• Helped management stay on top of supply needs by sharing information about inventory.
• Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
• Cleaned and sanitized kitchen equipment and work stations.
• Prepared workstations with ingredients and tools to increase efficiency.
• Oversaw inventory and ordered ingredients for restock.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Managed accounts payable, accounts receivable and payroll.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Trained new employees to perform duties.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Distributed food to service staff for prompt delivery to customers.
• Resolved problems or concerns to satisfaction of involved parties.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.

• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Optimized profits by controlling food, beverage and labor costs.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Trained new employees to perform duties.
• Assisted staff by serving food and beverages or bussing tables.
• Oversaw food preparation, production and presentation according to quality standards.
• Inspected dining and serving areas for cleanliness and proper setup.

• Helped customers find specific products, answered questions and offered product advice.
• Engaged customers in friendly, professional dialogue to determine needs.
• Answered incoming telephone calls to provide store, products and services information.
• Collected payments and provided accurate change.
• Worked with fellow sales team members to achieve group targets.
• Answered product questions with up-to-date knowledge of sales and promotions.
• Developed trusting relationships with customers by making personal connections.
• Arranged new merchandise with signage and appealing displays to encourage customer sales and move overstock items.
• Maintained knowledge of current promotions, exchange guidelines, payment policies and security practices.
• Sold various products by explaining unique features and educating customers on proper application or usage.
• Used technology resources to assist customers in locating and selecting items.
• Adhered to company initiatives and achieved established goals.
• Increased purchase amounts by cross-selling with similar products.

• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Checked identification of guests to verify age requirements for alcohol purchase.
• Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
• Prepared cocktails from bar recipes and served wine, draft and bottled beer.
• Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
• Trained new bartenders on drink preparation and upselling techniques.
• Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
• Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
• Completed regular bar inventories and daily requisition sheets.
• Collected and organized daily till totals and tips.
• Balanced daily registers and generated sales reports for management.
• Planned and coordinated special events to boost customer numbers and profits.