Brenda Becerra

I absolutely love giving all my guest that one in a life time experience plus having them come back to visit me always warms my heart. Ive been in the business for 6 years (serving) other then that I've always managed. I am mostly passionate about leading my teammates and making everybody win at all times.

Some special skills that I master bi-lingual, strong communication and conflict resolution, managing high volume reservations, fine dining experience, customer retention, comfortable up-selling, leadership, product knowledge expert, welcoming guest, wine knowledge, excellent team player, lot of energy.

Experience Fine dining server Del Frisco Double Eagle Steak House July 2020-Present

• Guide guests through their dining experience, while observing fine dining etiquette and making recommendations and pairings according to clients needs.
• Responsible for navigating 40 page wine list with over 1200 labels.
• Lead private parties up to 130 guests; Assist in the set up and arrangement of tables and parties.
• Maintaining service standards and creating lasting guest connections across five table section.
• Always being available to assist other servers with food running, running drinks, bus, greeting guest etc.
• Guest PPA $175 Average Check per shift $3,800

SUITES/VIPT-Moible ArenaSeptember 2017-August 2021Responsible taking care VIP guest

• Guiding guest through experiencing maintaining everything polished.

Restaurant server North Italia September 2018-March 2020

• Developed strong product knowledge for Italian cuisines and wines.
• Catered to a very high volume of customers week after week
• Contributed to customer retention and repeat visits
• Table turn Guest PPA $90 Avg Check per shift 2k

pool Supervisor Rehab Hard Rock Hotel CasinoJanuary 2015- January 2018

• Responsible for growth and sales of $6ML/summerr. Innovative team-focused ways to drive sales.
• Scheduling 40+ employees weekly, managing several different departments including FOH and BOH
• Individual reviews with team members to ensure alignment with company vision.
• Inventory to bar
• Within first 2 months increased check average more than 200%.
• Reduced labor costs 18% by maximizing efficiency in workers positions & time

High school diploma 2011

College of Southern Nevada AA Hospitality Management 2016