RICARDO LINTON
Indianapolis,Indiana
Summary
Certified Sommelier with over 8 years of experience in the service industry and 5 years in fine dining, specializing in driving sales growth in wine, liquor, and food. Expertise includes cultivating relationships with diverse clientele to enhance customer satisfaction and achieve sales targets. Committed to ongoing education through regular wine tastings, with a focus on delivering value and quality that aligns with market demand.
Overview
5
5
years of professional experience
Work History
Fine Dining Server/ Sales
Anthony’s Chophouse
Carmel, IN
07.2023 - Current
- Worked close with experienced sommeliers to gain perspective on what guests wanted and improved sales with fine wine
- Served high end wine and learned more about family owned vineyards, with a dedicated approach to ensure guests got exactly what they wanted
- Worked private events for clientele like Jim Irsay, Tony Dungy, Caitlyn Clark and many Colts players
- Attended wine tasting with other restaurants to understand how our wine program functioned
- Exposed to exceptional producers for ex; Ornelia, Hundred Acres, Heitz Cellars, and many more
Server
Tony's Steak And Seafood
Indianapolis, IN
01.2021 - 06.2023
- Learned and utilized extensive bar and wine knowledge to enhance guests' dining experiences.
- Suggested wine pairings to go with specific menu items.
- I took and submitted orders that accommodated customer preferences and dietary requirements.
- Shared knowledge of menu items and flavors enables guests to make personal decisions based on taste and interest.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients, and cooking methods.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Server
Fogo De Chão
Indianapolis, IN
01.2020 - 03.2021
- Company Overview: Brazilian Churrascaria, this provided guests with a wide variety of options regarding different cuts of meat, and ensured they were prepared to their liking.
- Entry-level establishment into white tablecloth service
- I became a flex, serving guests, performed Gaucho service, and ran a sales position.
- Serving guests included tasks such as refilling beverages, professionally resolving complaints of any kind, and ensuring they received a proper dining experience.
- Upsold high-profit items, such as appetizers and mixed drinks, to increase sales numbers.
- Increased sales significantly by upselling higher-end products to guests.
- Some items included indulgent cuts, such as Australian Wagyu, specialty cocktails, and fresh seafood.
- I participated in a nationwide contest and placed fourth out of the entire company, selling indulgent cuts and competing with cities such as Las Vegas, Houston, and Beverly Hills.
Education
Certified Sommelier -
Court of Master Sommeliers
Houston, TX09.2024
Psychology, Finances
Navarro College
Corsicana, TX01.2017
High School Diploma -
Blooming Grove High School
Blooming Grove, TX01.2015
Skills
- Customer Engagement Skills
- Beverage Industry Knowledge
- Proficient in Relationship Development
- Positive Engagement Style
- Responsive to Change
- Effective Communication Skills
- Efficient Learning Ability
- Positive attitude
References
Demian Hostetter – (317) 938-2207
Colin Atterson, Anthony's Chophouse Executive General Manager- (317)-496-2767
Anthony Lazzara, Anthony's Chophouse owner, (317)-407-5990
Jared May, Vida's General Manager- (812) 241-4898
Alexander Williams, Certified Sommelier- (317) 213-3129
Timeline
Fine Dining Server/ Sales
Anthony’s Chophouse
07.2023 - Current
Server
Tony's Steak And Seafood
01.2021 - 06.2023
Server
Fogo De Chão
01.2020 - 03.2021
Certified Sommelier -
Court of Master Sommeliers
Psychology, Finances
Navarro College
High School Diploma -
Blooming Grove High School