Aspiring server in banquet department, eager to leverage hospitality expertise and strong interpersonal skills.
Overview
35
35
years of professional experience
Work History
Banquet Server
Hilton Martinique
01.2023 - Current
Carry out all set-up duties per the beo insuring all details are meticulous
Greeting, assisting and accommodating guests ensuring guest expectations are surpassed.
Assist in coordinating with kitchen staff for timely food service delivery.
Checked guest satisfaction levels throughout the event ensuring their needs were met promptly and courteously.
Bartender part time
Westin Times Square
01.2010 - 01.2023
Saw to all guests' needs in Shula's Steak House and in the hotel's Foundry Bar.
Tasks included taking orders, up-selling wine and liquor
Ensuring guests have a memorable experience
Handling payment transactions.
Banquet Server & Bartender
Doubletree by Hilton
01.2010 - 01.2020
Set up bar and/or food stations
Served food and beverages to guests during events.
Maintained cleanliness and organization of dining areas.
Banquet & Ala Carte Manager
Monteverde
06.2009 - 04.2010
Staffed events.
Created BEOs and floor plans.
Coordinated timing with the kitchen, ensuring a seamless flow throughout.
Supervised the team, ensuring exceptional service.
I took part in creating an environment conducive to high work ethics, courtesy, and efficiency.
Banquets & Ala Carte Captain & Server
The Rainbow Room
01.1991 - 01.2010
Supervised my team in order to expedite service.
Greeted guests and escorted them to assigned tables.
Described menu items, made wine suggestions to pair with meal selections, and took drink orders.
Managed multiple tables efficiently during busy service hours.
Resolved guest concerns promptly to enhance dining experience.
Operated POS terminals to input orders, split bills, handled cash and processed payments accurately
Assisted in training new servers on menu items and service standards.
Banquets temp
Tavern On The Green
01.1991 - 01.1992
Banquets c list
Sheridan Hotel
01.1992
Education
Windows Of The World & Rainbow Room Wine Seminar
Skills
Event coordination and guest needs analysis
Fine dining and beverage service
Service prioritization and upselling
Menu and food presentation
Tableside service and dietary accommodations
Clear communication
Relevant Experience And Accomplishments
Formal and French service:
Tableside presentation, including deboning of Dover sole, carving rack of lamb, and duck. Preparing Caesar and Cobb salads. Flambéing of extravagant desserts such as Baked Alaska, Cherries Jubilee, and crepes
Supportively welcomed and trained new team members ensuring they feel comfortable and valued included from day one while helping them to acclimate,
Took part in creating an environment conducive to high work ethics, courtesy and efficiency.
Demonstrated track record on taking care of upscale NY clientele in a Three-Star restaurant.
Front Desk Supervisor at Metro Physical & Aquatic Therapy (formerly Bear Mountain P.T)Front Desk Supervisor at Metro Physical & Aquatic Therapy (formerly Bear Mountain P.T)