Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
24
24
years of professional experience
Work History
Server
Se7en
02.2023 - Current
Served food and beverages promptly with focused attention to customer needs.
Worked with POS system to place orders, manage bills, and handle complimentary items.
Server
Toulouse Cafe
09.2020 - 03.2023
Cultivated warm relationships with regular customers.
Resolved customer complaints promptly and professionally to maintain positive reputation.
Explained menu items and suggested appropriate options for food allergy concerns.
Bartender
OTG Management
03.2017 - 09.2020
Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
Kept bar presentable and well-stocked to meet customer needs.
Followed alcohol awareness procedures for preventing excessive guest intoxication.
Managing Bartender
701 Restaurant
03.2012 - 09.2016
Managed inventory and ordering supplies, resulting in minimized waste and optimized stock levels.
Developed innovative cocktail menus that attracted new patrons and increased overall sales.
Managed cash handling procedures, maintaining accuracy and accountability throughout daily operations.
Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
Built clientele through internal marketing and guest relations.
General Manager
California Pizza Kitchen
04.2000 - 04.2008
I increased Quality Assurance inspection scores quarter over quarter.
Managed and developed management team.
Enacted plans to meet and achieve costs goals.
Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
Set clear expectations and created positive working environment for employees.
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.