Jake Visser

Dynamic Hospitality Professional with 5 years of experience across high-volume bars, lodges, and restaurants in New Zealand and London. Skilled in front-of-house logistics and guest relations, with a proven track record of maintaining a 90%+ customer satisfaction rating. Adept at menu memorization, upselling, and executing flawless service under intense pressure.

Holder of a Bachelor of Communication in Marketing and Consumer Behavior, leveraging deep insights into guest psychology to drive revenue and build regular clientele.

Front of House / Server / Barista - The Rutland Arms Inn - Whanganui, NZ

(2024-03 - 2026-03)

• Excellent Service: Executed seamless table service in a bustling, fast-paced environment, consistently securing an audited 90%+ positive satisfaction rating on guest feedback surveys.
• High-Volume: Leveraged hybrid barista and front-of-house skills to manage heavy lunch rushes, handling high-volume coffee production alongside table logistics without sacrificing service quality.
• Strategic Upselling: Utilized extensive product knowledge and guest engagement techniques to provide personalized food and beverage pairing recommendations, steadily increasing average check sizes.

Team Leader / Server / Bartender - Lostin Brixton - London, UK

(2021-12 - 2023-12)

• High-Volume Menu Mastery: Memorized a complex, rotating menu of over 200 beverages and dishes to confidently guide guests through their dining experience and handle strict allergy protocols.
• Floor Leadership: Stepped up as Team Leader during peak weekend shifts, coordinating floor staff, managing table turn times, and resolving customer service bottlenecks to maintain top-tier service pace.
• Revenue Generation: Combined mixology with strategic suggestive selling to boost premium beverage sales, ensuring a high-energy and profitable environment.

Server / Bartender / Prep Cook (Hybrid Role) - Lochmara Lodge - Marlborough Sounds, NZ

(2020-12 - 2021-12)

• Cross-Functional Operations: Maintained a dual front-of-house and back-of-house role, seamlessly transitioning between high-volume table service and kitchen line support depending on lodge volume.
• Culinary Prep & Food Safety: Executed high-volume food preparation, ingredient portioning, and station setup for busy service periods while strictly adhering to food safety and sanitation guidelines.
• Extreme Logistics & Volume: Managed large outdoor dining sections, successfully executing synchronized service for sudden influxes of 50+ guests arriving simultaneously via water transport.
• Stamina & Communication: Maintained energy and focus during 12+ hour shifts during peak festive seasons, serving as a vital communication bridge between the kitchen line and the floor staff.

Bachelor of Communication - Communication - Massey University (2020-11)