Bartender Cook Supervisor Trainer resume example with 11+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:

Successful at maintaining smooth and high-quality operations in [Type] cafeterias. Experience coordinating supplies, preparing food, maintaining safety and handling money. Familiar with updating records, adhering to health code regulations and training team members to maximize productivity. Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Soft skill], [Soft skill] and [Soft skill]. Highly organized, proactive and punctual with team-oriented mentality. Motivated to apply education and [Type] abilities to enhance [Type] operations. Eager to learn new skills and advance knowledge with hands-on experience. Proficient in [Software] and [Software] with advanced interpersonal abilities. [Type] executive offering [Area of expertise] expertise gained through [Number] years of [Industry] successful contributions. Motivating leader with history of building and managing [Type] teams. Proficient at identifying [Type] issues and integrating [Type] solutions to achieve [Result]. Strong relationship builder works well with stakeholders and corporate teams.

  • Team supervision
  • Food safety
  • Employee training
  • Inventory management
  • Meal preparation
Bartender/Cook Supervisor/Trainer, 08/2015 to Current
Hilton WorldwideSouth Bend, IN,
  • Ordered and maintained inventory of bar products, including alcohol, soft drinks and supplies to drive high volume of sales.
  • Checked identification of customers to verify age requirements needed to purchase alcohol.
  • Engaged in small talk with patrons to build rapport and earn repeat business.
  • Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
  • Helped drive average ticket increases of [Number]% by upselling customers from shelf to premium brands.
  • Designed and implemented new cocktails to drive customer interest and sales numbers.
  • Trained [Number] new bartenders in [Year] to increase knowledge of drink preparation and upselling techniques.
  • Collected and organized more than $[Amount] in gross revenue and tips on [Timeframe] basis.
  • Lowered liquor costs [Number]% by leading training on precision pouring and waste reduction to team of [Number] bartenders.
  • Prepared and served over [Number] drinks per shift in high-volume [Type] environment.
  • Stocked bar with beer, wine, liquor and related supplies.
  • Reduced inventory losses by creating new drink menu items to move older products.
  • Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
  • Upsold customers from shelf to premium brands to help boost sales.
  • Processed payments and kept close eye on customers to check for signs of theft.
  • Oversaw preparation and serving of more than [Number] daily meals.
  • Tracked activities in daily logs and weekly update reports.
  • Earned reputation for good attendance and hard work.
  • Answered [Number] calls per [Timeframe] to answer customer questions.
  • Recognized by management for providing exceptional customer service.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Bartender/Server, 07/2019 to 03/2020
Hillcrest Health ServicesGlenwood, IA,
  • Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Greeted customers, assisted with questions and recommended daily specials, wine and desserts to guide patrons toward more profitable items.
  • Served average of [Number] patrons daily at [Type] restaurant with exceptional service.
  • Promoted desserts, appetizers and specialty drinks.
  • Managed closing duties, including restocking items and reconciling cash drawer.
  • Checked patrons' identification to monitor minimum age requirements for consumption of alcoholic beverages.
  • Upsold customers and optimized table-turns, outperforming wait staff average sales up to [Number]%.
  • Completed opening and closing checklists by emptying trash, safeguarding alcohol and polishing silverware.
  • Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Prepared and served cold, hot and [Type] beverages to guests.
  • Prepared both alcoholic and non-alcoholic beverages as specified by patrons, consistently delivering to tables or bar without spillage.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Processed customers' payments and provided receipts.
  • Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.
  • Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
  • Explained menu options to guests, offered suggestions and took orders for food and beverages.
  • Minimized customer wait times by efficiently taking and filling large volume of orders each day.
  • Reviewed identification for patrons before serving alcoholic drinks.
  • Rearranged tables and chairs, located or rolled extra silverware and [Action] to prepare for large groups.
Chef, 03/2010 to 08/2015
HiltonCity, STATE,
  • Monitored and improved work of [Number] team members producing over [Number] meals per night.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Streamlined [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Education and Training
Culinary: Food Service, Expected in 03/2014
Le Cordon Bleu College of Culinary Arts - St.Louis - St Louis, MO,
High School Diploma: , Expected in 06/1999
Sumner High School - St Louis, MO
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Resume Overview

School Attended

  • Le Cordon Bleu College of Culinary Arts - St.Louis
  • Sumner High School

Job Titles Held:

  • Bartender/Cook Supervisor/Trainer
  • Bartender/Server
  • Chef


  • Culinary
  • High School Diploma

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