Tomas Cruz

• Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances.
• Provide a unique experiences in this Californian cuisine by keeping up with my guest needs and our restaurants demands having to improvise last minute when 86ing a product is a More than the usual standard four out kitchen without letting a single guest leave unhappy.
• Handle the Bar through servies without compromising the quality of the coffee
• Make sure we have enough prep for the weekend services that includes juices , teas, smothies etc

• Monitored customer behavior to promote a safe and enjoyable atmosphere.
• Collaborated with kitchen staff to ensure timely service during busy hours.
• Assisted in training new staff on drink preparation and customer service standards.
• Maintained cleanliness and organization of the bar area throughout shifts.
• Mixed and served beverages for diverse clientele in a fast-paced environment.
• Performed opening and closing duties including restocking supplies.
• Greeted customers and provided excellent customer service.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Resolved customer complaints in a professional manner.
• Prepared cocktails from bar recipes and served wine, draft and bottled beer.

• Make batches and syrups and juices on a set schedule to assure their freshness
• Make sure the bar is properly stocked for service with liquors, garnishes, egg whites, mint,etc.
• Clean the bar and rest fast enough for a paced turnaround at the Bar
• Be on top of table maintenance to provide an exquisite experience

I've been working at Terra Eataly since May 2018 where I've gone from Busser to Bartender Mastering every position along the way.

Having started from the bottom really showed me what to be on the look out for when it comes to your guest so one can truly provide a unique experience.

As a Bartender I'm now responsible to now extend my knowledge beyond just food, wine and Hospitality to a deeper understanding of spirits and mixology in order to be able to respond to my guest's every question and need having been promoted very recently March 2020 I'm more determine than ever to reach the top of the mountain in this new summit.

I started to make good money here so thought it was time to just have one job drop Cabo first and then Uber and decided to learn the front of the house business to get a feel of the costumer and maybe later on be able to provide a better service as a cook and in all at the restaurant for now Ive learned what costumer really wants its not the food nor the service but in all they want a great or magnificent experience thats what makes them come back though sometimes can be hard for the BOH and FOH almost never got along I believe I mange to learn the main point of why that is and know I'm able to target them from now anywhere I decide to go. I have to be honest had a lot of Help From My Manager Zorto great Guy Learned a lot from him

This is one of the other 2 jobs I had it was a great place really good people was in charge of the salad and pastry station but ultimately was also let go due to poor performance this is what I mean you can't keep three jobs for ever

Even though it was a short stay I was able to make good progress as I quickly became Head of the Pasta Station where we sereved more than 300 costumers every dinner service and we had 2 a day so it was extremely intense but also very fun the adrenaline rush was delightful after that got the opportunity to Come to the states and didn't think twice to jump on that wagon.