Andras Toth

Guest-focused fine-dining professional with head waiter and server experience across luxury-hotel, chef-driven, and high-volume restaurant environments. Brings polished multi-course service, strong menu and beverage knowledge, accurate POS execution, guest recovery, and dependable front-of-house coordination.

Head Waiter, Fine Dining at LOEWS NEW ORLEANS HOTEL (2025-01 – 2025-11)

Led service within an assigned fine-dining section and coordinated assistant waiters on mise en place, beverage service, course delivery, table maintenance, and resets.

• Created personalized luxury-hotel dining experiences by explaining menu preparations, identifying allergies or dietary needs, and recommending food, wine, and cocktail selections.
• Managed the timing and accuracy of multi-course meals by communicating closely with culinary, expo, bar, and support teams throughout service.
• Owned service recovery, check accuracy, POS transactions, and shift standards while guiding support staff on guest cues and polished presentation.

Server at HUSK NASHVILLE (2023-11 – 2024-10)

Presented a frequently changing, ingredient-driven Southern menu, clearly explaining seasonal sourcing, preparation methods, and daily offerings.

• Built guest trust through thoughtful entree, wine, cocktail, and dessert recommendations tailored to preferences, dietary restrictions, and meal pacing.
• Controlled timing across chef-driven courses by entering precise orders, documenting modifications, and coordinating closely with kitchen and support staff.
• Maintained an organized section, prepared detailed table settings, completed opening and closing side work, and processed cash and credit payments accurately.

Server / Barback Support at STATESIDE KITCHEN (2021-06 – 2022-02)

Served high-volume brunch, dinner, and nightlife shifts while managing multiple tables, large parties, celebration groups, split checks, and rapid turn times.

• Increased sales through energetic recommendations of shareable plates, signature cocktails, upgrades, and promotional offerings while maintaining genuine hospitality.
• Partnered with host, kitchen, food runner, and bar teams to prioritize orders, communicate guest requests, and recover quickly during peak-volume periods.
• Supported bartenders by stocking ice, glassware, beer, wine, liquor, mixers, and garnishes; cleared barware and maintained clean, service-ready stations.

Bachelor of Science in Business Administration & Management – Arizona State University