Wait Staff Member at IHG. Crowne Plaza Hotel (2021-08 – Present)
- Observed safety and loss prevention procedures to adhere to universal precautions and infection control guidelines.
- Assisted in the creation of visually appealing table settings and dining room layouts for special occasions and events.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Received numerous positive reviews from customers on online platforms, contributing to an increase in repeat business for the restaurant.
- Accurately managed cash transactions while handling high-volume shifts, ensuring balanced registers at the end of each shift.
- Supported needs of 30-person wait staff who attended to specific needs of countless customers daily for fine dining restaurant with social relevancy and intentionality.
Fine Dining Server at Retirement Home (2021-06 – 2024-11)
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Supported needs of 10-person wait staff who attended to specific needs of countless customers daily for fine dining restaurant with social relevancy and intentionality.
- Passionate about learning and committed to continual improvement.
- Checked guests' identification before serving alcoholic beverages.
- Trained new servers on fine dining etiquette and company standards, improving overall team performance.
Food and Beverage Supervisor at Double Tree Hotel By Hilton (2022-05 – 2023-10)
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Managed time efficiently in order to complete all tasks within deadlines.
Food and Beverage Manager at Hotel ICON (2021-09 – 2022-04)
- Resolved customer complaints involving food or beverage quality and service.
- Streamlined operations through regular review of processes and implementation of best practices.
- Motivated staff to perform at peak efficiency and quality.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Proven ability to develop and implement creative solutions to complex problems.
- Passionate about learning and committed to continual improvement.
Wait Staff Member at Doubletree By Hilton (2018-03 – 2020-03)
- Observed safety and loss prevention procedures to adhere to universal precautions and infection control guidelines.
- Assisted in the creation of visually appealing table settings and dining room layouts for special occasions and events.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Gained strong leadership skills by managing projects from start to finish.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
- Answered customers' questions, recommended items, and recorded order information.
Fine Dining Server at Granduca Houston (2014-02 – 2017-07)
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Liaised between front-of-house and back-of-house teams effectively facilitating smooth restaurant operations.
- Trained new servers on fine dining etiquette and company standards, improving overall team performance.
- Delivered services to customer locations within specific timeframes.
- Proven ability to learn quickly and adapt to new situations.
- Applied effective time management techniques to meet tight deadlines.
Food and Beverage Supervisor at Marriott Hotel (2013-09 – 2015-11)
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Excellent communication skills, both verbal and written.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Demonstrated leadership skills in managing projects from concept to completion.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Food and Beverage Supervisor at Hyatt Regency Hotel (2013-08 – 2015-02)
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
- Demonstrated leadership skills in managing projects from concept to completion.
- Resolved problems, improved operations and provided exceptional service.
- Excellent communication skills, both verbal and written.
- Managed time efficiently in order to complete all tasks within deadlines.
- Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in dining area or kitchen facilities.
Food and Beverage Supervisor at Holiday Inn Select Hotel (2004-02 – 2013-07)
- Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
- Set and oversaw weekly and special event menu plans.
- Monitored food preparation, production, and plating for quality control.
- Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in dining area or kitchen facilities.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Liaised between front-of-house and back-of-house teams effectively facilitating smooth restaurant operations.
- Trained new servers on fine dining etiquette and company standards, improving overall team performance.
- Delivered services to customer locations within specific timeframes.
- Proven ability to learn quickly and adapt to new situations.
- Applied effective time management techniques to meet tight deadlines.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Controlled food costs and managed inventory.
Warehouse Manager at Kroger, Fred Meyer Distribution Center (2003-03 – 2004-03)
- Oversaw implementation of sustainable practices within warehouse operations, reducing energy consumption and waste production.
- Improved delivery plans with strong scheduling knowledge, organizational skills, and route development expertise.
- Oversaw upkeep of equipment and physical condition of warehouse, identifying and ordering needed repairs, renovations, and replacements.
- Improved customer satisfaction by maintaining accurate inventory levels and timely fulfillment of orders.
- Managed cross-functional teams, ensuring smooth coordination between warehouse operations, procurement, and shipping departments.
- Trained new staff on job duties, company policies, and safety procedures for rapid onboarding.
Assistant Restaurant Operations Manager at Double Tree Hotel By Hilton (2001-09 – 2002-10)
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Established strong relationships with vendors to ensure timely delivery of high-quality products at competitive prices.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Analyzed daily sales figures and developed strategies to increase sales.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Coordinated special events at restaurant including private parties, corporate functions, or themed evenings that attracted repeat business.
- Passionate about learning and committed to continual improvement.
Assistant Manager in Training at Marriot Hotel (1998-01 – 2001-11)
- Maintained inventory accuracy by conducting regular audits and updating records as needed.
- Improved customer satisfaction by addressing and resolving customer issues in timely manner.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Contributed to long-term business planning by participating in strategy meetings with upper management.
- Gained strong leadership skills by managing projects from start to finish.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Controlled food costs and managed inventory.
