Growing up under restaurant parents, I've developed deep roots being a fifth generation gastronome. I've lived and studied in Germany to achieve my official Industrie- und Handelskammer (IHK) degree as a Hotelfachmann (hotelier.) After obtaining my degree, I continued to work at the hotel that trained me, when I suddenly received a request from my father asking for me to come back to Geckos to help close out the last two years of the lease. Putting my F&B Manager goal on hold, I left my life in Germany and returned home to lead the Geckos kitchen through two eventful years. Now that Geckos is retired its time to continue my path; I see ICONA Avalon's Food and Beverage Manager position as the next step in my career.
High School Diploma: , Expected in 06/2013 - Lower Cape May Regional High School - Cape May, NJ GPA:
National Honors Society Member
Capitan of the Track and Field team
15 years of viola training
Experience
Kitchen Manager, 05/2018 - 10/2020 The Gallery Sportsman's Club – Lakewood, CO,
From 2018 to 2019 there was an 8% gross revenue increase.
From 2019 to 2020 there was an 12% gross revenue increase.
Kept detailed notes of inventory.
Ordered, quality controlled, received, organized and rotated paper goods and food on a daily bases.
Oversaw meal preparation and monitored food handling to enforce safety according to ServSafe standards.
Trained employees on cooking techniques, safety standards and performance strategies in an à la carte setting.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Collaborated with front of house to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
Controlled portion sizes and garnishing for optimal cost controls.
Supervised front of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Hotelfachmann, 01/2015 - 02/2019 Compass Group Usa Inc – Saint Charles, IL,
Three year training programe, practical lessons are learned on the job and theoretical in school.
Was assigned work in every role of the hotel, kept mandatory weekly logs
Most time dedicated to waiting tables and front desk responsibilities.
Restaurant was only open to half board guests, no à la carte.
Catered to a range of guests, small families with newborns to large parties of elderly foreigners.
Commanded my seating section with accurate, fast and courteous service.
Worked under and above coworkers of different backgrounds and ages.
Quickly memorized guests names, preferences and special requests in order to accommodate every guest.
Sat guest at table, took drink order, delivered drinks, made conversation, served three to five courses, sold digestif, wrote check and closed table.
Closed the register for the night, controlled the amount of money in the register.
Restaurant Server and Line Cook, 04/2011 - 10/2015 Geckos – City, STATE,
Was often looked toward to answer managerial questions when my parents were absent.
At age 18 in 2013 I was originally a server for Geckos, when a key member of our kitchen could no longer work. I was then called on to fill his position.
Returned to my old lunch line cook station while waiting tables, compiling 75 hour weeks.
Managed 4 servers and staff members to effectively serve larger tables and special events.
Calculated charges, issued table checks and collected payments from customers.
With age 16 my mother made me a full fledged server, handling all the normal responsibilities that come with it.
Maintained in-depth knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with dietary restrictions and allergies.
Being at the restaurant growing up I also helped my mother host, buss tables and tend to the front of house.
At age 14 I started to line cook lunch, Monday-Friday for two years. My father, the chef/owner was my kitchen mentor and line cook partner.
Started washing dishes two days a week at age 13.
Started washing dishes one day a week at age 12.
Catering Server, 09/2014 - 12/2014 Willow Creek Winery – City, STATE,
Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
Set up and tore down all catering services in banquet halls and at customer locations.
Worked multi-course dinners with pre-plated foods.
Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
Wrapped silverware efficiently and organized napkins for up to 300 guests.
Maximized customer satisfaction by quickly addressing and resolving complaints with food or service.
Performed walked throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.
Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
Assisted kitchen staff with food counts by determining number of items required for complete service.
Arranged place settings with fresh tablecloths, tableware and flowers to beautify table.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Skills
Natural leader
Personable & compassionate
Organized
Time management
Self motivated
Works with a purpose & forethought
Detail oriented
Knowledgeable of the inner workings of restaurants & hotels
Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. As such, it is not owned by us, and it is the user who retains ownership over such content.
How this resume score could be improved?
Many factors go into creating a strong resume. Here are a few tweaks that could improve the score of this resume:
