Once a Marine Always a Marine. This means I am trainable and will do it correctly every time. I will strive for excellence and give a 110% every shift. I am calm under pressure adapting to every situation to ensure that the shift goes smoothly by not only maintaining my own area of responsibility yet also helping the team accomplish their shift successfully. The Marine Corps' motto is Semper Fidelis which means Always Faithful. This motto means that I am loyal to the company I work for. I not only represent the restaurant while working, I also represent and promote the business where ever I go. I am diligent and a team player. I believe in the excellent service for every customer by treating them the way I would treat and want my own family treated. I have worked as a busser to bar back to expo to server and bartender up to teppanyaki chef. I am an energetic employee with talent for creating memorable food for repeat clientele.
Fun-loving with flair for creating memorable experiences. True foodie with talents in cooking while entertaining and maintaining exemplary presentation skills. Passionate and spirited.
Skills
Food safety
Japanese cuisine
Guest interaction
Mentoring and coaching
Restaurant entertainment
Conflict mediation
Food service
Dish preparation
Resourceful
Hard-working
Contamination control
Kitchen equipment expertise
Food preparation
Food handling and sanitation
Cleaning and organization
Menu item presentation
Inventory replenishment
Kitchen task management
Efficient
Team-oriented
Sauce preparation
Food presentation
Recipe creation
Food storage
Equipment maintenance
Experience
05/2022 to Current
BartenderMarriott International – Saint Petersburg, FL,
Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
Upsold customers from shelf to premium brands to help boost sales.
Recommended food and drinks to patrons based on preference, pairings and special promotions.
Balanced daily registers and generated sales reports for management.
Planned and coordinated special events to boost customer numbers and profits.
Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
Completed regular bar inventories and daily requisition sheets.
Trained new bartenders on drink preparation and upselling techniques.
Displayed and retained extensive knowledge of liquors, wines and entrees.
Prepared cocktails from bar recipes and served wine, draft and bottled beer.
Checked identification of guests to verify age requirements for alcohol purchase.
Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
Poured wine, beer and cocktails for patrons.
Collected and organized daily till totals and tips.
Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
Helped open the restaurant by moving everything from Sushi 2 downtown to Cinkuni in North Park
03/2022 to 05/2022
BartenderBaumhowers Victory Grill – Hoover, AL,
Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
Upsold customers from shelf to premium brands to help boost sales.
Recommended food and drinks to patrons based on preference, pairings and special promotions.
Balanced daily registers and generated sales reports for management.
Planned and coordinated special events to boost customer numbers and profits.
Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
Completed regular bar inventories and daily requisition sheets.
Trained new bartenders on drink preparation and upselling techniques.
Displayed and retained extensive knowledge of liquors, wines and entrees.
Prepared cocktails from bar recipes and served wine, draft and bottled beer.
Checked identification of guests to verify age requirements for alcohol purchase.
Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
Poured wine, beer and cocktails for patrons.
Collected and organized daily till totals and tips.
Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
08/2021 to 02/2022
Teppanyaki ChefCharles River Community Health – Both Sites, MA,
Demonstrated meal creation and preparation for guests in entertaining and fun atmosphere.
Greeted restaurant guests and explained processes for teppanyaki dining.
Appropriately utilized knives and other sharp instruments to prepare and cut meat and fish for dish creation.
Conversed with patrons and explained different menu items and what ingredients would be used in meal preparations.
Promoted safe and fun environment for individuals.
Maintained cleanliness and organization of line workstations.
Operated fryers and grills according to instructions to maintain safety and food quality.
Distributed prepared food to servers.
Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
Monitored kitchen productivity and assessed overall productivity and workflow.
Reviewed quality standards and verified continuous application throughout kitchen environment.
Planned and prepared schedules for food preparation.
Seasoned and cooked food according to recipes or personal judgment and experience.
Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
01/2020 to 03/2021
Server Shift LeaderUnited States Marine Corps – City, STATE,
Supervised serving staff to drive high level of hospitality and food excellence.
Created positive guest experience by listening to guest needs and recommending options to meet requests.
Trained and acclimated new servers to restaurant's culture and operations.
Managed tables throughout dining room to execute service at highest level.
Maintained thorough knowledge of menu to describe dining options.
Directed and assisted in general dining room cleaning and sanitation.
Cleared dishes from tables during and after meal service to maintain clean dining area.
Held performance reviews to identify and correct areas needing improvement.
Leveraged proper serving etiquette to promote inviting dining atmosphere.
Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
Greeted customers, answered questions, and recommended specials to increase profits.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
Calculated charges, issued table checks, and collected payments from customers.
Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.
Rolled silverware and set up food stations and dining areas to prepare for next shift or large parties.
Prepared salads, appetizers, and garnishes to assist kitchen staff.
Presented menus to patrons, answered questions about menu items, and made recommendations.
Provided exceptional service to high volume of daily customers.
Cleaned dishes with detergent, rinsing and sanitizing chemicals.
05/2019 to 12/2019
TWE Hospital Kitchen WorkerCompany Name – City, State,
Cleaned utensils, dishes and glasses for customer use.
Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
Acquired new skills to support team and further accommodate customer needs.
Stored perishable food items in freezer or refrigerator to protect from spoilage.
Followed recipes and customer requests to prepare high-quality, delicious meals.
Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
Unloaded food and supplies from delivery trucks to appropriate storage locations.
Maintained order and cleanliness of work areas to conform with health codes.
Gathered ingredients and cleaned and cut food items to prep recipes.
Restocked pantry with nonperishable food items to prevent stock from running low.
Monitored inventory to keep adequate stock of food items and supplies.
Plated meals in appealing arrangement and placed in designated areas to deliver to patrons.
Adjusted cooking methods and ingredients to accommodate dietary restrictions and food allergies.
Maintained clean and well-organized kitchen areas to promote efficiency.
Kept dishware, glasses and utensils ready for all customer needs by quickly scraping, washing and restacking items.
Displayed strong knowledge of proper food safety and sanitation practices.
Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
Maintained cleanliness and organization of display cases and dining areas.
Maintained cleanliness and organization of kitchen stations and storage areas.
Developed great team spirit with other personnel by pitching in and helping with task completion.
Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
Prepared food orders, focusing on dietary restriction requests.
Restocked main kitchen areas with items from shelves, coolers and freezers.
Offered customer assistance in locating items.
Supported chefs in managing food preparation to achieve precise plating and presentation.
Handled glassware, crystal and other fragile items with exceptional care to prevent breakage.
Prepared dishes for catering events or during high-volume shifts.
Replenished stations throughout restaurant and restocked cupboards, serving areas and salad bars to meet employee and customer demands.
Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
Studied methods of coworkers, successfully learning kitchen and food service skills.
Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment.
Backed up kitchen team members during heavy work periods to maximize team coverage.
10/2004 to 11/2012
Administrative SpecialistCompany Name – City, State,
Answered and routed telephone calls and took messages.
Automated office operations by managing internal and external customer correspondence, record tracking and data communications.
Organized training, client meetings, team meetings and events.
Scheduled and coordinated meetings, appointments and travel arrangements for managers or supervisors.
Tracked and submitted employee timesheets to prepare for payroll processing.
Checked stock to determine inventory levels and maintain office supply products.
Produced and distributed memos, newsletters, and other forms of communication.
Provided top quality control, eliminating downtime to maximize revenue.
Created and revised systems and procedures by analyzing operating practices, recordkeeping systems, office layout and budgetary requirements.
Managed calendar of 100 senior managers daily.
Monitored office equipment and managed smooth operation with preventive maintenance and repair work scheduling.
Strengthened traceability by developing organization systems for contracts, records, reports and agendas.
Coordinated employee recruitment, performance evaluation and termination activities.
Guided administrative and professional staff through computer and software problems.
Compiled and produced presentations and reports as directed by leadership team.
Assisted with corporate rollout of merit planning tool, aiding in design and development processes.
Arranged domestic and international travel, hotel and transportation needs for staff.
Answered phone calls, provided information to callers and connected callers to appropriate people.
Coordinated special meetings and events on behalf of executive leaders.
Liaised between employees and upper-level management and resolved issues.
Managed administrative processes and prepared key reports and documentation.
Managed and distributed staff contact lists to create lines of communication with partners and co-workers.
Assisted Headquarters with sustainable, scalable administrative operations and project management support.
Managed patient appointments, check-in procedures and invoices.
Made travel arrangements and reservations for senior managers.
Liaised with IT and human resources teams to establish best practices for new employee onboarding.
Collaborated with IPAC to provide timely and efficient billing statements.
Reorganized meeting spaces to maximize physical space without sacrificing comfort.
Used MarineOnline to organize vacation, sick leave and work-from-home timing for over 250 workers.
Aligned office procedures with short- and long-term goals to reduce wasted labor or materials resources.
Arranged Weekly/Monthly/Quarterly/Annually expense reports and adjusted spending habits according to Headquarters Marine Corps requests.
Planned staff and training meetings and scheduled conference rooms.
Created ad-hoc working spaces for traveling workers and contractors suddenly and without notice.
Education and Training
Expected in 05/2003
High School Diploma: Xaverian High School - Brooklyn, NY GPA:
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