MATTHEW R. EBERLE

• Trained 15 new staff members on proper serving techniques, company policies, and customer service standards.
• Developed strong relationships with vendors to maintain inventory levels and ensure quality products were used at events.
• Handled any guest complaints or concerns professionally, taking appropriate action when necessary.
• Implemented strategies to reduce waste while maintaining high-quality food presentation at buffet stations.
• Coordinated closely with support staff such as dishwashers, bartenders, chefs throughout the entire event process.
• Demonstrated flexibility in adapting to last-minute changes, including guest count adjustments, menu modifications, or event schedule alterations.
• Streamlined banquet setup process for improved efficiency and reduced labor costs.
• Managed a team of up to 17 servers to ensure timely food delivery and proper table settings for all banquets.
• Increased employee morale by fostering a positive work atmosphere through clear communication, teamwork, and recognition of accomplishments.
• Coordinated with event planners and clients, ensuring smooth event execution and meeting expectations on over 100 events.
• Collaborated with the culinary team to create customized menu options for clients based on their preferences and dietary restrictions.
• Set up banquet tables and chairs based on event requirements.
• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Arranged linens and table settings according to seating plan and event theme.
• Responded to guest inquiries and requests promptly and courteously.
• Performed opening and closing duties for banquet hall, following checklist to restock supplies and clean up all service areas.

• Assigned work tasks and coordinated activities of dining room personnel to deliver prompt, courteous service to patrons.
• Assisted with various banquet food stations, set up and service to multiple dining areas.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Restocked salad bar and buffet for lunch and dinner service.
• Directed and managed all banquet functions for 26-room hotel property.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Set dining tables to prepare for diverse types of events and follow strict service standards.
• Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.
• Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.

• Serve alcoholic and non-alcoholic beverages in a bar environment.
• Collect flatware and glassware and deliver to sanitizing station.
• Ensure superior service and efficiency at all times.
• Review identification in adherence with state and federal laws for serving alcohol.
• Maintain a clean and organized bar area, including bar tables and chairs.
• Set up, perform, and break down mobile bar area's at 5 different event venues around the triangle.

• Greeted customers and provided excellent customer service.
• Promptly and empathetically handled guest concerns and complaints.
• Demonstrated integrity and honesty while interacting with guests, team members and managers.
• Cross-trained and coordinated scheduling with team members to ensure seamless service.
• Prepared all food orders within a 2-3 minute time frame.
• Assembled food orders while maintaining appropriate portion control.
• Strictly followed all cash, security, inventory and labor policies and procedures.

• Assisted with all pre-opening stocking and set-up as well as grand opening department duties
• POS, cash and credit card handling/management
• Greeted guests in a timely and professional manner
• Waited on multiple customers at the bar and throughout the bar area
• Received beverage orders from wait staff and delivered beverages to guests
• Maintained full knowledge of beverage lists and promotions

• Assisted in opening store
• Maintained high standards of customer service during high-volume, fast-paced operations
• Prepared all food orders within a 2-3 minute time frame while maintaining appropriate portion control
• Prepared specialty foods following specific methods that required quick prep time; verified prepared food met all standards for quality and quantity
• Followed food safety procedures according to company policies and health and sanitation regulations

Completed 40 hour course of study in the art and service of bartending and mixology, including common recipes, terms, ingredients, and practices to ensure quality service and presentation.

• Continuing education in Psychology and Sociology
• 36 hours completed towards graduated
• dropped out due to lack of funding