Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mitchell Shoff

Cleveland,OH

Summary

In summary, I've literally grown up in the industry. I've filled every position short of management at one time or another, and feel comfortable and confident that I'll be able to take on whatever responsibilities come along with your specific business. I take a lot of pride in being good at my job, and respected by my coworkers and supervisors. I take professionalism very seriously, but I also like to enjoy my work. Serving people can be very enjoyable when done properly, and I'd like to contribute to that effort at your restaurant.

Overview

7
7
years of professional experience

Work History

Server

Alley Cat Oyster Bar
05.2022 - Current
  • Worked in a very diverse area and environment, learning to approach my service differently based on the kind of experience a guest was looking for.
  • Worked on a tip-pool, which allowed me to learn to prioritize the needs of the restaurant as a whole, and help my co-workers whenever possible. Teamwork and comradery are very important to me at work.
  • Worked with Toast POS, being able to course out orders and organize checks as much as possible.
  • Worked with a fairly specific and unique cocktail/wine/beer list, learning to find recommendations based on a guest's taste no matter how obscure.
  • Looking for a professional but relaxed work environment, where the staff works together to provide a positive experience for both the guests and the rest of the staff, with a strong attention to detail.

Server/Assistant Server

Vinifera Wine & Spirits
01.2021 - 08.2022
  • At Vinifera, my primary responsibility was to run expo. Having been something I had done a lot before, and being a part of the opening staff for the business, I was able to have a decent amount of input to the flow of service.
  • I was 18 when I started here, and by 19 I began training to serve. This was my first time officially working as a server.
  • Vinifera specialized in wine and whiskey, allowing me to obtain a strong knowledge of spirits at a very young age.
  • I also worked in the kitchen a decent amount once business began to pick up. Generally speaking, I'm willing to do whatever is asked of me in service of the restaurant.

Barback

Barrio Gateway
08.2021 - 05.2022
  • At Barrio I learned a lot about handling high volume and a fast-paced work environment. Being in the heart of downtown made us a top candidate for dinning before or after events nearby.
  • As a barback I was able to put my organization skills to good use. Being in a messy work environment is extremely frustrating to me. It makes everyone's job more difficult when things are messy and unorganized.
  • Learned to work in a corporate setting with very specific and tight standards and rules.
  • Learned to work with a wide variety of people, and getting to know their work tendencies to be able to adjust my workflow accordingly, as to contribute in ways most beneficial to the restaurant.

Server/Bartender

Osteria Italian
01.2023 - 04.2023
  • This was my secondary job during this past winter, where I was able to obtain a very unique experience.
  • The restaurant was new and up-and-coming, and I was excited to contribute to the efforts of getting its legs underneath it.
  • It was a fine dinning Italian restaurant, where I was able to learn a lot about Italian cuisine and wine particularly.
  • It was a small location, where servers were responsible for running their own food and drinks, with a small section to be able to provide an in-depth and memorable experience for guests.
  • As a bartender, I was responsible for the service bar as well as serving everyone sitting at the bar and surrounding 6 tables. I was also the restaurant's functioning host and was also responsible for answering the phone.
  • Overall, the restaurant certainly had its growing pains, but provided an interesting and well rounded experience for me personally. I learned a lot through my short time there before returning to my primary job.

Busser/Assistant Food Runner

Hyde Park Prime Steakhouse
08.2019 - 03.2020
  • Hyde Park was my introduction to a true fine dinning experience. The standard of quality in both food and service there is very high,
  • My work there involved large party services, including banquets and private events.
  • The term "fine dinning" is less a reference to the food, but the service. Yes the food needs to be exquisite, but the quality of service is just as, if not more important. People aren't just paying for good food, but a good experience. The service they get is just as important when it comes to experience, and we put a large emphasis on that during my time working for Hyde Park.

BOH/FOH

Bricco Restaurant Group
06.2016 - 01.2019
  • The restaurant group was owned by my Uncle at the time of my working there, which allowed me to start in the kitchen at a young age.
  • I started as a dishwasher and worked all the way up to cook before transitioning into a FOH role, bussing, running food, hosting, etc. Here, I did everything short of serving. Which I went on to do later.
  • By the end of my time at Bricco, I was running the expo line, and backing up servers and bartenders in any way that I could to help the restaurant run smoothly.
  • Working for family is an interesting experience because you are treated with higher expectations. In my time at Bricco, I learned to manage the responsibilities of working in every facet of the restaurant at a high level. I pride myself in being incredibly versatile and experienced for my age as a result.
  • In the end, I only left the restaurant as a result of the Covid-19 Pandemic, resulting in the location's shut down.

Education

Bachelor of Arts - Film & Media Arts Production

Cleveland State University
Cleveland, OH
05.2025

Skills

  • Menu memorization and understanding
  • Ability to move quickly and efficiently while still providing a well rounded and in-depth experience for guests
  • Strong knowledge of wine, beer, and spirits
  • Bartending
  • Food running/expo
  • Working in high volume situations
  • Capable of talking to almost anyone with confidence and self-assuredness
  • Being mindful of the environment around me to be of use to anyone in need of assistance

Timeline

Server/Bartender

Osteria Italian
01.2023 - 04.2023

Server

Alley Cat Oyster Bar
05.2022 - Current

Barback

Barrio Gateway
08.2021 - 05.2022

Server/Assistant Server

Vinifera Wine & Spirits
01.2021 - 08.2022

Busser/Assistant Food Runner

Hyde Park Prime Steakhouse
08.2019 - 03.2020

BOH/FOH

Bricco Restaurant Group
06.2016 - 01.2019

Bachelor of Arts - Film & Media Arts Production

Cleveland State University

Similar Profiles

CREATE PROFILE
Mitchell Shoff