Bartender/Server Resume Example
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BARTENDER/SERVER
Summary
Maintain smooth, efficient and profitable bar by consistently meeting customer needs while controlling costs. Knowledgeable about all types of beer, liquor and mixed drinks. ServeSafe-certified and experienced in monitoring guests for signs of extreme intoxication.
Motivated, service-oriented Bartender with over 14 years high-volume restaurant experience. Extensive wine, beer and cocktail knowledge. Seeking to make impact on forward-thinking bar program with creative mixology skills.
Customer-oriented restaurant professional well-versed in liquor, beer and specialty drinks. Diligent about restocking supplies and keeping customer areas clean. Strong team leader and trainer of bar staff.
Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.
Organized Sales Administrative Assistant offering excellent planning, problem-solving and communication skills. Supporting high-performance sales teams in identifying customer needs and delivering solutions. Strong verbal and written communication skills to document sales activities.
Friendly School Secretary offering proven success delivering administrative support to school leaders. Reputation for positive attitude, determined work ethic and sound judgment. Adaptable to anticipate issues and proactively solve problems.
Skills
Experience
10/2014 to Current
Bartender/ServerThree Rivers Casino － Coos Bay , OR
- Checked identification of customers to verify age requirements needed for purchase of alcohol.
- Multitasked to meet customer, business operations and server needs with minimal errors or delays.
- Collected food, wine and appetizer orders from patrons and promoted upsell items.
- Restocked beer and liquor on regular schedule and after special events to prepare for forecasted needs.
- Supported servers by preparing specialty drinks for patrons in all areas of establishment.
- Collected and polished glassware, keeping adequate stock for expected customer loads.
- Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
- Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
- Kept close track of bar tabs and transferred open tabs to dining area seamlessly, providing pleasant dining experience to customers and smoothing process for wait staff.
- Made product recommendations to customers based on preference, food pairings and special promotions.
- Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
- Balanced daily registers and generated sales reports to support financial and administrative objectives.
- Monitored patrons to keep alcohol consumption in designated areas.
- Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
- Stocked bar with beer, wine, liquor and related supplies, including straws, garnishes, ice, glassware and napkins.
01/2009 to 08/2017
Restaurant Bar ManagerO'charley's － Bartlett , TN
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Trained new team members on proper meat and vegetable preparation techniques.
- Garnished and arranged dishes into creative presentations to delight patrons.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Replenished food items from inventory and rotated ingredients to use oldest products first.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Kept stations stocked and ready for use to maximize productivity.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
06/2007 to 08/2017
Sales ManagerK. Hovnanian Companies － Dallas , TX
- Generated sales by executing complete sales cycle process and break-even rate-tracking through contract negotiations and close.
- Developed and implemented new sales strategies to update product lines.
- Kept up with latest trends and recommended enhancements to enhance company product offerings.
- Exceeded sales goals and improved profitability by aligning sales strategies and business plans with market trends.
- Streamlined hiring processes, including recruiting top talent, training new team members on best practices and managing employee performance.
- Tracked weekly sales to develop senior leadership reports for business development planning.
- Promoted product and service benefits through facility tours and engaging presentations.
- Oversaw inventory purchases and sales contracts to keep records current and compliant.
- Planned and executed in-store promotional events to increase customer engagement and sales revenues.
- Reduced process gaps by hiring, supervising and coaching six employees on sales strategies and protocols, optimizing performance, growth and profitability.
- Planned and developed strategies to increase sales and territory.
- Monitored customer complaint trends to drive satisfaction improvements and adjusted operational strategies to reduce issues.
- Cultivated relationships with realtors, prospects and buyers to drive profit opportunities.
- Created and finalized quotes to complete deals between company, vendors and customers.
- Boosted team morale and overall sales volume by creating employee incentive sales contests.
06/2009 to 09/2014
Restaurant ManagerRed Robin International, Inc. － Corona , CA
- Assigned tasks and oversaw employees to ensure compliance with food safety procedures and quality control guidelines.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
- Championed 100% guest satisfaction by providing excellent dining experience.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
- Mentored front of house personnel on company policies customer service techniques and professional communication.
- Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
- Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
- Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
- Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Optimized profits by controlling food, beverage and labor costs daily.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
- Ensured proper cleanliness was maintained in all areas of bar and front of house.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
- Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
- Managed accounts payable, accounts receivable and payroll.
- Developed and maintained exceptional customer service standards.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Built revenue by delivering innovative catering services, leading region in catering sales.
- Prepared weekly payroll to keep up with projected weekly revenue.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Handled escalated customer complaints to provide full resolutions and promote loyalty.
- Built sales forecasts and schedules to reflected desired productivity targets.
- Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
Education and Training
Some College (No Degree): American Sign Language (ASL)KCKCC － City, State
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Resume Overview
School Attended
- KCKCC
Job Titles Held:
- Bartender/Server
- Restaurant Bar Manager
- Sales Manager
- Restaurant Manager
Degrees
- Some College (No Degree) : American Sign Language (ASL)
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