Work in upscale hotels, convention centers, events, country clubs and banquet facilities.
Responsible for the setup, service and tear down of meetings and events hosted for members and clients.
Participate in room setup and tear down in accordance with event standards and needs.
Provide menu, plated, butler and buffet style service according to event needs.
Maintain tables by clearing plates, replenishing drinks and ensuring guest satisfaction.
Replenish buffets, food and beverage stations, and snack breaks in timely manner.
Maintain cleanliness and organization of event rooms, bus stations, side stations and kitchen.
Serve alcoholic and non-alcoholic beverages in accordance with Federal, State, Local and Club regulations.
Communicate with management team members and kitchen staff to ensure prompt and efficient service.
Stock glasses, silverware and related supplies and complete other duties as assigned.
Expedite food according to meal request and work as a team member to best accommodate guests.
Serv Safe Food Protection Manager Certification Program accredited by the American National Standards Institute.
Acquired a strong knowledge of hotel and hospitality management such as supervision, discipline, scheduling, training, accounting and marketing.
Consistently recognized for excellent interpersonal skills and strong ability to work under pressure.
Worked efficiently under limited supervision and in a cohesive team environment.
Characterized as a very reliable person.
Serv Safe Food Protection Manager Certification accredited by the American National Standards Institute.
ManageFirst Program associated by the National Restaurant Association Educational Foundation (NRAEF) with the University of Florida/IFAS Extension Course
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