Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Timeline
PAUL R. SCHIEVE

PAUL R. SCHIEVE

Maitre d, Captain, Banquet Waiter
Wood-Ridge,NJ

Summary

Disciplined attendant consistently provides superior customer service. Skilled organizer of orderly environments with eye for fine details. Proficiently maintains area cleanliness while offering assistance to patrons. Keep supplies stocked, areas cleared and hazards eliminated. Offering years of experience in Food and Hospitality service.. Highly skilled in providing excellent guest service and catering to seating preferences and special requests to foster customer satisfaction. Enthusiastic and personable with strong foundation of service industry expertise. Energetic and dependable professional with excellent customer service, organizational and communication skills. Anticipates customer needs and provides service proactively while quickly and accurately responding to customer inquiries. Demonstrates consistently positive attitude and creates welcoming atmosphere for customers and colleagues.

Overview

35
35
years of professional experience

Work History

CONFERENCE DINING ATTENDANT, PANTRY ATTENDANT

FLIK FOOD SERVICE
08.2021 - Current
  • Inspected dishes and utensils for cleanliness.
  • Served appetizers, delivered entrees, and refilled beverages for banquet guests.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Cleared dishes and glassware quickly following each course.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Maintained flexible work schedule to meet event needs.
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Monitored dietary restrictions and served guests with special needs.
  • Returned reusable goods and serving equipment for inventory and restock.
  • Prepared specialty desserts for customers for special occasions.
  • Executed synchronized meal service simultaneously serving multiple guests.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Arranged linens and table settings according to seating plan and event theme.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Fostered enjoyable event atmosphere through friendly guest interactions

CATERING ATTENDANT, PANTRY ATTENDANT

CDC COFFEE DISTRIBUTING, GREY, UBER.
01.2017 - 05.2019
  • 7/1/, The opening up of 2 locations of UBER pantries Monday thru Friday and maintain order of one unite later in the day
  • Accepting deliveries, organizing and stocking food items, placing orders, maintaining the order of and supervising deliveries.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Supported store operations by maintaining clean and organized store atmosphere.
  • Kept facilities clean, neat, and organized to give areas professional and fresh appeal.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Coordinated with various vendors to establish necessary supplies for events.
  • Inspected catering equipment and utensils regularly to manage wear and tear.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Responded to all customer inquiries thoroughly and professionally.
  • Oversaw catering orders to verify accuracy and completeness.
  • Documented items purchased, returned or exchanged to enable tracking history and maintain accurate records.
  • Liaised with suppliers to acquire fresh produce, high quality and sufficient stock for events.
  • Maintained flexible work schedule to meet event needs.
  • Arranged furniture and added decorations to assist in setting up for catering events.

CATERING, Banquet Waiter

TRIBECA 360 CATERING
01.2016 - 01.2019
  • NYC 10013 212 625 2600 Mr Darryl
  • FOREMOST, International Kosher Catering Co
  • I will be working with my past boss from Abigail kirsch, Richard Bardari,
  • Catering parties in NYC and outside the USA
  • Setting up parties, sit down, buffet, at various clubs and religious schools.
  • Fostered enjoyable event atmosphere through friendly guest interactions
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Maintained flexible work schedule to meet event needs.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Arranged linens and table settings according to seating plan and event theme.
  • Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
  • Executed synchronized meal service simultaneously serving multiple guests.
  • Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization, and provide easy access during busy peak service times.
  • Returned reusable goods and serving equipment for inventory and restock.
  • Monitored dietary restrictions and served guests with special needs.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Oversaw catering orders to verify accuracy and completeness.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Inspected dishes and utensils for cleanliness.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Monitored food preparation to determine correct temperature and proper cooking before serving.
  • Served appetizers, delivered entrees, and refilled beverages for banquet guests.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Provided friendly, courteous service to create memorable moments for guests.

Banquet waiter

CAPITALE NIGHT CLUB, Origin Staffing Agency
05.2017 - 01.2019
  • Working their formal sit down dinners of 350 at their bowery st location , in old Bowery bank
  • Attendees are, Head of State and corporate CEO s, their foundations and social list
  • Weddings
  • 212 804-8499
  • Fostered enjoyable event atmosphere through friendly guest interactions
  • Inspected dishes and utensils for cleanliness.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Cleared dishes and glassware quickly following each course.
  • Executed synchronized meal service simultaneously serving multiple guests.
  • Provided friendly, courteous service to create memorable moments for guests.

Banquet Waiter

AMERIVENTS
01.2017 - 01.2019
  • 1080
  • Cindy Johnson
  • Ext 8815
  • Working at their different client locations in NYC and outside of NYC
  • Traditional banquet set up, follow instructions, work with the Captain
  • Set tables, detail settings
  • Greet guests, offer food and drink and invite guests to dinner
  • Continue service with offering wine , drink orders food orders, serving each course and maintain the order of the table and meeting of guests needs.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.

Banquet Waiter

CIPRIANI, EXQUISITE STAFFING FT
12.2016 - 01.2019
  • Working at all of their locations in NYC, breakfast, lunch, dinner, a la carte , buffet and cocktail parties.
  • Inspected dishes and utensils for cleanliness.
  • Served appetizers, delivered entrees, and refilled beverages for banquet guests.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.

Banquet Waiter

LANGHAM HOTEL, AVE
01.2017 - 01.2018
  • Working in their banquet department on a regular basis, as a ON CALL BANQUET SERVER
  • Setting up coffee breaks, sit down lunches, dinners, buffets and private parties in hotel suites.
  • One on one contact with clients
  • STAFFING BY, THE SUPPORTING CAST NYC.
  • Served appetizers, delivered entrees, and refilled beverages for banquet guests.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Cleared dishes and glassware quickly following each course.
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.

Banquet Waiter

THE 21 CLUB/ BELMOND HOTELS
11.1994 - 03.2016
  • Attended menu meetings with the Captain
  • Understood and committed food menu and
  • Event procedures to memory
  • Set up tables and detailing for events
  • Greeted guests, took orders, served drinks and food
  • Picked up and transported all food to banquet kitchen, plated menu items and expedited to dining area
  • Supported fellow waiters by ensuring all ingredients and utensils mise en place for tableside preparation
  • Performed side work at the end of the event
  • Cleared tables, maintained the order and breaking down of kitchen
  • I
  • COLLECTED UNEMPLOYMENT FROM THE 21 CLUB….
  • Provided friendly, courteous service to create memorable moments for guests.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Cleared dishes and glassware quickly following each course.
  • Maintained flexible work schedule to meet event needs.

Supervisor/Bartender/A La Carte & Banquet Waiter

LA COLOMBE D' OR RESTAURANT, 3 STAR FRENCH BISTRO
06.1988 - 09.1993
    • Promoted frequently and entrusted by owners George and Helen Studley with numerous responsibilities
    • As floor supervisor for lunch and day banquets, opened the restaurant and accepted wine deliveries
    • Safeguarded the cash drawer and closed out checks
    • Assigned waiters and delegated duties, oversaw waiters' sections and Mise en Place
    • Generated reports at the end of shift
    • Worked on the floor as a dining waiter during lunch seatings
    • PAUL R
    • SCHIEVE page 2
    • Learned new menus and wine list each season, to assist patrons with selections and efficiently take F&B orders
    • Maintained order of section
    • Upon promotion to bartender, organized bar and barback, prepared drinks
    • Worked as banquet waiter and bartender in the evenings.
    • Obtained cash bank and stocked service bar to prepare for operation.
    • Adhered to state laws regarding alcoholic beverage services and customer regulations.
    • Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
    • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
    • Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
    • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
    • Followed alcohol awareness procedures for preventing excessive guest intoxication.

WAITER, SUPERVISOR, MAITRE D

Glorious Foods Catering, Washington Street Café Catering, CORPORATE FOOD SERVICE
01.1988 - 01.1993
  • Developed and implemented customer service policies to enhance satisfaction.
  • Trained, coached and evaluated subordinates to raise performance to company standard.
  • Informed customers about daily and seasonal specials.
  • Conducted routine inspections to check quality and compliance with established specifications.
  • Evaluated employee performance and coached and trained to improve weak areas.
  • Maintained compliance with company policies, objectives, and communication goals.
  • Boosted team performance by developing customer service training materials and conducting service training.
  • Met with chef to review daily specials and menu changes.
  • Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
  • Enforced rules and regulations outlined in company manual to set forth expectations comprehensibly and consistently.
  • Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.
  • Spoke clearly and persuasively in positive or negative situations and responded well to questions.
  • Kept server areas clean and stocked to increase efficiency while working tables.
  • Achieved results by working with staff to meet established targets.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
  • Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
  • Collaborated with kitchen staff to facilitate prompt and accurate food preparation.
  • Solicited customer feedback to identify and improve on areas of weakness.
  • Trained new servers on restaurant policies and procedures.
  • Monitored workflow to improve employee time management and increase productivity.

Education

High School Diploma -

WESTWOOD HS, Washington Township, NJ

No Degree - COMMUNICATION/FINANCE

New York Institute of Technology, NY , NY

Associate of Arts - COMMUNICATIONS AND FINANCE

NYU SCHOOL OF THE ARTS, NY NYC

Skills

  • Room Inventory
  • Customer Deliveries
  • Machinery Upkeep
  • Dining Room Management
  • Guest Relations
  • Closing Procedures
  • Final Inspections
  • Restock Shelves
  • Clean Dining Areas
  • Food and Beverage Service
  • Credit Card Transaction Processing
  • Timely Food Delivery
  • Guest Interaction
  • Cleaning Products
  • Food Safety Guidelines
  • Special Events
  • Order Accuracy
  • Station Preparation
  • Safe Food Handling Practices
  • Effective Presentations
  • Meal Preparation
  • Table Setting Arrangements
  • Dining Room Monitoring
  • Attentive Service
  • Guest Inquiries
  • Maintaining Clean Work Areas

Accomplishments

  • MICHELLE EVERETT
  • THE PRESIDENT AND OWNER OF, THE GOURMET ANGEL CATERING
  • THE PAST GENERAL MANAGER OF LA COLOMBE D ‘OR RESTAURANT, 4 STARS NY TIMES
  • THE PAST GENERAL MANAGER OF,
  • B. SMITH RESTAURANT, NYC
  • 917 302 4631
  • RICHARD BARDARI;
  • THE GENERAL BANQUET MANAGER OF THE INTERNATIONAL KOSHER CATERER,
  • FOREMOST CATERING
  • THE PAST BANQUET MANAGER AT, ABAGAIL KIRSCH CATERING
  • Mr Bardari Foremost and CIPRIANI / Director of Sales
  • RAY RODRIQUEZ;
  • THE DIRECTOR OF BANQUET AT, TRUMP SOHO NYC
  • MY PAST BANQUET GENERAL MANAGER OF THE 21 CLUB NY
  • Rodriquez had invited me to go with him to the Westin banquet department
  • BAILEY POPE;
  • THE EXEUCTIVE VP OF , THE DAWSON GROUP.404 347 8030
  • FRIEND OF 30 YEARS
  • MARK BECK
  • MY PAST BOSS FROM THE 21 CLUB
  • MR BECK IS NOW THE PRESIDENT

Affiliations

An observant, attentive team player with comprehensive experience. Outgoing and accommodating nature. Work and interact well with individuals on many levels from various cultures andbackgrounds. Extensive exposure to public and customer service requirements, always attentive to the importance of maintainingoutstanding customer satisfaction and loyalty. Strong time management skills; rapid response time, highly organized and detail- oriented. Excellent appearance with highly professional demeanor and speech. Hardworking and reliable with excellent work ethic. Attentive to profitability by increasing productivity and minimizingwaste and costly safety hazardWAITER, CAPTAIN, SUPERVISOR, BARTENDER.

Timeline

CONFERENCE DINING ATTENDANT, PANTRY ATTENDANT - FLIK FOOD SERVICE
08.2021 - Current
Banquet waiter - CAPITALE NIGHT CLUB, Origin Staffing Agency
05.2017 - 01.2019
CATERING ATTENDANT, PANTRY ATTENDANT - CDC COFFEE DISTRIBUTING, GREY, UBER.
01.2017 - 05.2019
Banquet Waiter - AMERIVENTS
01.2017 - 01.2019
Banquet Waiter - LANGHAM HOTEL, AVE
01.2017 - 01.2018
Banquet Waiter - CIPRIANI, EXQUISITE STAFFING FT
12.2016 - 01.2019
CATERING, Banquet Waiter - TRIBECA 360 CATERING
01.2016 - 01.2019
Banquet Waiter - THE 21 CLUB/ BELMOND HOTELS
11.1994 - 03.2016
Supervisor/Bartender/A La Carte & Banquet Waiter - LA COLOMBE D' OR RESTAURANT, 3 STAR FRENCH BISTRO
06.1988 - 09.1993
WAITER, SUPERVISOR, MAITRE D - Glorious Foods Catering, Washington Street Café Catering, CORPORATE FOOD SERVICE
01.1988 - 01.1993
WESTWOOD HS - High School Diploma,
New York Institute of Technology - No Degree, COMMUNICATION/FINANCE
NYU SCHOOL OF THE ARTS - Associate of Arts, COMMUNICATIONS AND FINANCE

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