Bartender - Sunny's Chinese - Toronto
(2022-08)
- Learning and creating a deeper understanding of Chinese food and its culture
- Adhering to fine dining standards of service to ensure the guest experience
- Communicating in a timely manner with the Host Team and the Expo team about allergies, guest preferences and and VIP requests
- Developed a deeper understanding of building, executing and creating cocktails with the assistance of the current bar team
- Crafted cocktails in a prompt manner for the restaurant while serving guests at the bar
- Coordinated bar team inventory of dry good, fresh produce and weekly prep requirements for service
- Ordered and maintained liquor and bar prep inventory on a weekly basis
- Inputted invoices according to Sunny's Chinese current practices
- Coordinated with upper management regarding monthly inventory and inventory for special events
- Created cocktails that highlight Chinese specific ingredients and culture
Supervisor - Sunny's Chinese - Toronto
(2023-02)
- Created server opening, closing, patio and deep cleaning checklists for Serving Team to ensure cleanliness, efficiency and ease of use for all team members
- Involved in in taking the co-lead in a full FOH team meeting involving topics such as standards of service, employee expectations and creating food menu tests
- Handled ordering take out inventory for the restaurant in a timely manner
- Creating and maintaining communication channels to effectively distribute important updates in the restaurant pertaining to new food and beverage items
- Training new members of the team on the expected style of service, the Silverware POS, cocktail and wine knowledge
Bartender/Server - Chubby's Jamaican Kitchen - Toronto
(2021-10 - 2022-08)
- Prepared cocktails and executed them according to Gusto 54 standards in a timely fashion
- Executed bar prep and stock was done according to specifications listed in the Bar Bible at Chubby's to ensure that Bar Team would have a successful shift
- Completed daily end of night counts to be sent into the Chubby's Bar Team to communicate low stock items, prep requirements, products that the restaurant is out of to set up the next team for service
- Pivoted during serving and supervising shifts to assist the bartender during rushes to allow a smoother drink service
- Handled high volume sections both indoors and outdoors during service with a smaller team during the pandemic and post pandemic
- Trained new team members on Gusto 54's steps of service and Chubby's style of service, ensured that all team members have a point of contact for assistance as they continued working at Chubby's
- Improved professional rum and cocktail knowledge through training provided at Chubby's
Supervisor - Chubby's Jamaican Kitchen - Toronto
(2021-11 - 2022-08)
- Handled cash-outs following Gusto 54 standards and answered questions from team members regarding the tip out structure
- Updated the Chubby's Cash Out Template to include new tip out procedures, to be able to add new team members and improved visual functionality to allow all members of the management team to use the template easily
- Determined server sections according to reservations, expected walk in and employee capability to guarantee that guests have a positive memorable experience at Chubby's
- Followed opening and closing procedures for managers at Chubby's and cash handling procedures to encourage confidence in the Supervisor Team at Chubby's
Floor Manager - Red's Square One - Mississauga
(2018-05 - 2018-10)
- Created and executed preshits that focused on food menu knowledge, health and safety concerns in the restaurant with extensive notes that allowed employees to feel knowledgeable in the workplace
- Organized a marketing campaign at Square One Mall with print media and samples of desserts, created an organization system that tracked businesses to visit in the mall, directed staff on how to approach staff in order to encourage more visits to Red's Square One
- Coordinated monthly Health and Safety Committee meetings as per outlined in SIR Corp's internal policies, brought relevant issues to General Manager's and Kitchen Manager's attention
Supervisor - Red's Midtown Tavern - Toronto
(2017-06 - 2018-12)
- Supervised labour percentages for the sales day and managed floor plans and staff cuts accordingly
- Oversaw cash handling procedures, correctly handled cash floats and tills, maintained SIRCorps' established cash out procedures
- Engaged with employees and provided feedback to improve employee performance
- Responsible for opening/closing restaurant, adhering to company policies for key holders
- Entered in invoices into FOOD Trak and BEV Trak for inventory
Server - Red's Midtown Tavern - Toronto
(2016-10 - 2019-05)
- Maintained SIR Corp's standards of cleanliness, guest experience and food delivery in a high volume environment
- Continued to develop craft beer, wine and gin knowledge with Red's Midtown's beer and gin programs
- Handled high volume sections and executed service for large parties and special events
