To obtain a position on the distribution side of beverage sales that will provide the opportunity to fully utilize my service as well as hospitality skills
Skills
Service-oriented
Inventory control and record keeping
Passion for customer satisfaction
Trained in performance and wage reviews
Strong work ethic
Food service background
Education
University of Nevada, Las VegasLas Vegas, NVExpected in Current – –Bachelor of Arts:Political Science - GPA:
Certifications
Court of Master Sommeliers-Level 1
Work History
Caesars Entertainment Corporation - Assistant General Manager/Wine Sommelier Council Bluffs, , 10/2013 - Current
Handle all of Front House staffing, payroll, scheduling, discipline, etc.
Clearly and promptly communicate with staff any information from 86'd items, wine list changes, food menu changes and anything else that may arise
Large focus on customer service and overall guest experience which is discussed daily through pre-shift with our staff
Often offer staff incentives that not only show a large boost in sales but also builds great morale amongst the team
Traditions Spirits - Food Server Norman, , 07/2012 - 07/2014
Guided guests through our extensive menu featuring, Thai, Chinese and Japanese cuisines
Worked in a fast paced environment, often eclipsing over 1,000 guests in one night
Responsible for all facets of wine service including recommendations, pairings and presentation
Sage - Assistant General Manager City, , 03/2012 - 08/2012
Wrote the schedules for the entire front of house staff while focusing on labor-saving opportunities
Responsible for ordering and monitoring all inventory from liquor, beer, wine, etc.
Keeping the beverage program a top priority with mixology being one of the main focal points
Responsible for all opening and closing managerial duties including: staffing, all banks balanced, nightly labor percentages and reporting comp growth on a daily basis
Solely maintained our entire smallwares department: glassware, silverware, plateware, all kitchen supplies, etc. Did so within a strict budget that was constantly altered in relation to sales
Monitored and headed our "Thank You Card" grassroots marketing program in which we promoted future business and built long-term guests by hand writing thank you cards to each individual table
Shared the responsibility of weekly inventory in which every item is counted and reconciled to the smallest of details, with a main focus on the wine department where our team managed a one million dollar inventory
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