I have over 12 years of fine dinning experience in the U.S. Currently Assistant General Manager for a high volume [$6,000,000.00] fine dinning restaurant. Versed in planning daily operations, staffing, and inventory management. I am also in sole charge of our wine program, work with the whole management team on controlling costs to assure maximum profitability, and have a great ability to create relationships with the guests to insure maximum satisfaction while being energetic with a positive attitude. I am flexible, efficient, creative, hardworking, dedicate, and team oriented.
ROSE Award winner in 2004 for excellent restaurant service.
Efficiently helped operate a high volume Fine Dinning Restaurant for the last 3 years.
Played a key role in reducing the high percentage wine cost while still maintaining Award Winning Wine List and increased wine and overall restaurant sales 3 years in a row.
Planned and executed Wine Tastings; surpassing all previously recorded sales and profits.
Help create and execute the Perfect Host Program.
Played a key role in staff training on: wine knowledge, teamwork, up selling, fine dinning service, creating trustworthy relationships with the guest, and reducing operating expenses.
Created trustworthy relationships with my guests and continue to do so which assures their continued return.
Preformed all responsibilities as a waiter from 2002 until 2010; achieving the ROSE award for service excellence in 2004 and Employee of the Year in 2008. Over the course of 7 years I became the banquet captain, a coach/trainer, and Key Employee.
Promoted to Assistant General Manager in 2010.
Scheduled and directed staff in daily work assignments to maximize productivity.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Developed and maintained exceptional customer service standards.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Counseled and disciplined staff when necessary.
Complete all duties associated with wine program:
Oversee sales to control inventory and ordering
Planning and executing wine tastings twice every quarter
(coordinate with the Chef)
Staff training, sales goals, incentive program
Once a month wine dinner (coordinate with the Chef)
Meet monthly goal for the locker wine sales
Maintain books/inventory for the wine locker members
Participate in decision making for semi annual wine by the glass
Maintained knowledge of daily menu items, garnishes, ingredients and preparation methods.
Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
Effectively communicated with kitchen staff regarding customer allergies, dietary needs and any special requests.
Graduated High School with a degree in Hospitality and Restaurant Management.
The course covers safety practices for preparing and serving food, such as:
Basic Food Safety
Cross-contamination and Allergens
Time and Temperature
Cleaning and Sanitation.
Course covers the essentials of responsible alcohol service, to include:
Understand alcohol laws and responsibilities
Evaluate intoxication levels
Deal with difficult situations
Completed course for CPR and AED certification to include performance:
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