Food service professional with eight years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Successfully operated a high volume restaurant with a staff of 35 culinary and restaurant professionals, without a full management staff.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Part-Time/Seasonal Concert fairgrounds, was responsible for checking ID's at the gate to verify if guests were of drinking age. Also worked in the Concession stand both BOH and FOH. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Developed and maintained exceptional customer service standards.
Conducted inventory once a month. Forklift driver, Marksman with an M16, monitored other Marines to get tasks completed in a specific amount of time.
Recipient of Class Advisor Scholarship, Basic Vocational Certificate: General Marketing
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