Server Bartender resume example with 7+ years of experience

(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Professional Summary
  • Communicative Head Server dedicated to providing elevated service and providing unforgettable guest experiences. Creative floor leader offering 20 years experience providing service to 40 dinner guests at Dine in restaurant. Detailed organizer of service operations with versatility in stressful circumstances.
  • Service-oriented Head Server well-versed in dining, kitchen and cleanliness standards. Dependable, quality-focused professional with 20 years experience in restaurant operations. Collaborative team leader with comprehensive background of equitable supervision.
  • Motivated Head Server with 20 years experience successfully serving customers in busy, dine in restaurants. Recognized for significantly increasing guest check averages by promoting appetizers, specialty items and unique wine selections. Collaborative, thoughtful team leader with clear, comprehensive and directive supervision.
  • Talented food service professional bringing skills in order management, payment processing and upselling. Stay current on menu items and consistently offer targeted recommendations to meet individual customer needs. Knowledgeable about handling of special dietary requirements and general food safety standards.
  • Diligent Food Service worker with successful history in Large Banquet settings and dedication to supporting team with hard work and knowledgeable service. Familiar with food safety requirements and taking accurate orders. Skilled at delivering speedy service to maximize satisfaction.
  • Proactive Head Server with 20 years of experience working in dine in restaurants. Focused and efficient team member knowledgeable in food safety and sanitation guidelines. Commended for having perfect attendance record and delivering exceptional customer service.
  • Ambitious server with 20 years of experience boosting Food sales and offering personalized attention to guests. Practiced at promoting seasonal and high-priced items by explaining flavor, quality and dietary aspects of items. Logical salesperson focused on up-selling 100 % of customers resulting in additional earnings for restaurant and tips.
  • Versatile Bartender possessing 20 years bartending and waitstaff experience. Effective coordinator of service efforts for settings ranging from fast-paced banquet events to casual dining rooms. Organized preparer of structured service and work plans, balancing needs of patrons and team members.
  • Cheerful Manager always ready to help team members by taking on additional tasks. Skilled at making customers feel welcome and answering any concerns. Efficiently maintain all service standards and follow safe service regulations. Offering 20 years of experience in high guest banquet settings.
  • Focused and reliable Manager bringing high enthusiasm and extensive knowledge of food safety practices. Proven history of excellent customer service and conflict resolution skills. Dedicated to accuracy and streamlining systems for efficient work.
  • Versatile Head Server with exceptional communication and multi-tasking ability. Proven success providing high-quality customer service in fast-paced, high-stress environments. Generate thoughtful recommendations and accommodate dietary restrictions.
  • Multi-talented Event Coordinator consistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity.
  • Ambitious Event Coordinator with 20 years of hands-on experience verifying transaction information, obtaining payment authorizations and scheduling and preparing disbursements. First-rate expert at customer communication, data entry and organization. Diligent and meticulous professional commended for quickly and accurately learning new procedures.
  • Manager with over 20 years of successful experience in Event Coordinating and Banquet organization. Recognized consistently for performance excellence and contributions to success in Restaurant industry. Strengths in Team work and Communication backed by training in Safety protocols and guidelines.
  • Experienced Head Server with over 20 years of experience in Restaurant/Food Industry.Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits.
  • Customer Service
  • Problem Resolution
  • Operational Improvement
  • Organization
  • Team Management
  • Supervision
  • Project Organization
  • Relationship Development
  • Regulatory Compliance
  • Budgets
  • Team Building
  • Communications
  • Business Operations
  • Employee Evaluation
  • Production monitoring
  • Quality control
  • Performance improvement
  • Workplace safety
  • Equipment Maintenance
  • Packing and shipping proficiency
  • Operations monitoring
  • Key performance indicators
  • Customer Relations
  • Inventory coordination
  • Continuous professional improvement
  • Lead Development
  • Volunteer recruitment strategy
  • Volunteer coordination
West Valley High School Hemet, CA Expected in 06/1997 High School Diploma : - GPA :
  • Graduated with 3.8GPA
  • Majored in Mathematics and Economics
  • Serve Safe certified
Work History
Bluegreen Resorts - Server/Bartender
Oklahoma City, OK, 09/2019 - Current
  • Checked identification to enforce age regulations for alcoholic beverages.
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
  • Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
  • Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
  • Served needs of more than 40 customers in busy holiday guest dine in environment.
  • Greeted and maintained relationships with regular customers.
  • Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
  • Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
  • Prepared beverages and filled food orders for customers.
  • Increased sales from $ 350 to $700 by up-selling appetizers/add ons/ desserts to customers.
  • Cleaned and coordinated cleaning of indoor and outdoor dining spaces- wiping tables, placing trash in receptacles and replenishing supplies.
Hyatt Hotels Corp. - Manager/Event Coordinator
New Orleans, LA, 06/2016 - Current

Performed monthly reviews assessing each employee's performance and developed improvement plans.

Trained and guided team members to maintain high productivity and performance metrics.

Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows to meet any daily demand.

Maintained team efficiency by strategically delegating daily activities, monitoring output and rewarding positive contributions.

Improved operational planning and business frameworks to enhance resource utilization and reduce waste.

Conducted scheduled and impromptu evaluations to assess work performance.

Cross-trained existing employees in order to maximize team performance.

Conducted monthly inventories of raw materials and components on work floor.

Established and maintained positive work environment to enhance retention and productivity.

Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.

Served as Subject Matter Expert and main point of contact for Banquet/Event Reservations and And Customer questions or complaints.

Increased sales by 40-50% per contract by establishing goals, overseeing performance and Maintaining portion, quality and productivity control.

Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.

Evaluated employees' strengths and assigned tasks based upon experience and training.

  • Audited team performance and compliance with profit/loss reports, inventory audits and Performance in maintenance and fulfillment of duty standards.

Created and implemented aggressive action plan to address pressing cost control needs.

Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing, and technology upgrades.

Increased operational efficiency by developing improved filing systems for confidential client records and reports.

Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.

Developed and maintained relationships with Routine and following customers and suppliers through Social Media and sms, offering promos and Birthday promos.

Developed and implemented productivity initiatives, in addition to coordinating itinerary and scheduling appointments.

Executed regular process updates to reduce discrepancies and enhance scheduling across monthly calendars and programs.

Demonstrated new products, procedures and techniques to employees.

Communicated best practices among on-site and external personnel to align efforts and goals.

Increased customer retention and satisfaction by closely monitored team member performance and assessing problematic practices.

Reduced workflow inconsistencies by recruiting and hiring capable staff members.

Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency.

Recruited and developed 1-8employees for every single banquet/Event and assigned department.

Supervised 1-10 employees in every individual shop.

Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.

Trained new employees in specific job requirements.

Hired, trained and mentored staff to maximize effectiveness.

Recorded inventory sales into organization's weekly income report.

Devised, deployed and monitored processes to boost long-term business success and increase profit levels 70%/ event.

Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.

  • Assessed financial statements and Profit/loss reports to evaluate Employees production and growth performance, develop targeted improvements and implement changes resulting in less overhead and higher profits.
Albertos Mexican Food - Server Manager
City, STATE, 01/2014 - 06/2016
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Accurately completed end-of-day financial tasks worth over $1,900. of cash and card transactions daily.
  • Cut spending by 12% through effective inventory management and supply sourcing.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Determined operational weak points and implemented corrective actions to resolve Employee misconduct and Production loss concerns and facilitate verbal warnings/employee suspensions.
  • Decreased necessary training time by 20% by updating training program.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Set and oversaw weekly and special event menu plans.
  • Educated 15 Of F.O.H and B.O.H employees on menu updates and procedural changes.
  • Oversaw day to day activities of 15 plus employees in Dine in Restaurant establishment, fostering inspiring atmosphere to optimize employee experiences.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Monitored food preparation, production and plating for quality control.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Controlled food costs and managed inventory.
Additional Information
  • Volunteer Board Member Coordinator for non profit organization.
  • Volunteered Bartender for Vfw post 2266
  • Passionate about my field of work and engaging with everyday guests.
  • Reliable and responsible.

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • West Valley High School

Job Titles Held:

  • Server/Bartender
  • Manager/Event Coordinator
  • Server Manager


  • High School Diploma

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: