Fourteen years in the restaurant industry, enjoy all aspects from serving and bartending to managing and helping with marketing. Firm believer in team work and the importance of guest services, there are too many options in Houston to not go above and beyond for guests.
Microsoft word, excel, and office,
Aloha, Micros, Revention
TABC certified, Serve Safe certified.
Created a list of signature drinks and happy hour specials
Recognized for outstanding customer service.
Consistently received 100% positive customer feedback.
Had many regulars that would call to se if I was working or would text me personally to see if I had availability for their group.
Bartender07/2016 to CurrentCapital Beverage Houston, Texas
Bartended with a partner and serviced a wedding of 250 people
Bartend by myself and service weddings of up to 120 people
Serviced corporate events bartending and cocktail waitressing
Assisted caterrer with waitressing when they were short staffed
General Manager05/2009 to 02/2013LePeep RestaurantHouston , Texas
Responsible for the day to day management of the restaurant ei; customer service including table visits, cashier work, responding to customer emails, complaints etc.
Managing a staff of thirty, table setting of multiple large parties, running expediting window and supervising food quality.
Employee management - hiring new people who will represent the company well and making sure they are trained in accordance to our program by following up throughout the shift as well as end of day summarization with trainer and trainee making sure daily goals are given and completed.
All employee scheduling, labor cost analysis, as well as entering the schedules into program to coincide with the front of the house computers.
Trained two fellow co-workers in every day front of the house management including running a shift, end of day check outs, cash reconciliation and end of day paperwork.
Responsible for ordering inventory and working in agreement with fellow kitchen manager on his ordering as to maintain a low % on food cost.
Whilst in the position of general manager was able to implement a system of checks and balance that allowed us to reach or exceed our food cost goal over 75% of the time.
Also responsible for monthly inventory, counting was done with the kitchen manager but was solely responsible for transferring the counts into the system, reconciling purchases, and figuring out the monthly numbers.
Implemented a social networking account for my store and was then asked to handle all social media for the company including a brand new Twitter account, Facebook account and some Instagram.
Came up with many marketing contests including Trivia Tuesdays on Twitter, Facebook picture contests and others which include our local sports teams.
Customer service representative, responsible for following steps of service as well as upselling.
Responsible for recommending drinks & performing full wine presentations.
Training of new hires, making sure they adhere to the service standards set by the owner.
Worked in the oyster bar by myself which seats 47 people, responsble for taking and making drink orders, as well as placing all food orders.
White linen service, tray carrying, liquor and wine knowledge, and large party management.
Responsible for serving the majority of large parties anywhere from fifteen to over a hundred.
Was able to successfully service a table of twenty eight which had a four course menu and wine presentations by myself.
Updating food inventory prices, booking table rentals, ordering new menus, updating permit files and following up with past parties for future business.
Assisted in payroll preparation by completing tip share paperwork for the restaurant.
Assistant manager, Catering Manager04/2006 to 02/2009Jason's Deli
Responsible for day to day managing of my shift, including checking food temperatures and tasting for quality control.
Counting registers and reconciling daily payroll numbers to turn into the GM.
Table visits, helping on to go and catering orders, handling customer complaints and employee supervision.
The first two years were spent at training stores which meant that fifty percent of the managers hired trained at our location and we were responsible for having them ready to go in five weeks.
Responsible for all aspects of daily catering ei; routing drivers, filling out the daily log book, double checking bags for proper set ups, delegating to my assistant, following up on major orders with personal call backs Marketing - had to have two presentations per week minimum, and five appointments a week to build new business.
Also had to have an hour a day dedicated to cold calling new businesses as well as canvasing my area for up and coming business.
Mail outs - part of the marketing follow up when new catering menus came out I was responsible for mailing them out in bulk to all existing clients as well as people whose business cards I had picked up while canvassing this could be anywhere from two hundred and fifty to five hundred.
June 2004Alvin Community College Alvin TexasDegree not complete
DiplomaJune 2002Alvin High School Alvin TexasGraduated in the top twenty five percentile
*Was involved in multiple school clubs including HOSA, student council, presidents club, French club, honor society
*Played tennis competitively all four years