Dynamic and engaging server with over 10 years of experience and willing to help all team members, looking to work as a server in a busy, positive restaurant environment
Key Qualifications:
• Solid knowledge of spirits, wine, and food techniques
• High ability to suggestively sell and learns all aspects of menus and specialties
• Polished, polite server with a good sense of humor and over 10 years of experience
• Serving styles from café casual to fine dining French service
• CA Food Handler Card, CA Responsible Beverage Service Certificate, Open Table, Micros, Aloha, and Breadcrumb
Work History:
Rose’s Café, Server (June ’17 to Present)
Provide great service at a Cow Hollow neighborhood café. Part of a team environment where we perform all steps of service, as well as aid other coworkers. Strong knowledge of café’s Italian and Californian wines (20+ by the glass) and Italian food preparations. Skillful at anticipating, identifying, and fulfilling guests' needs and clarifying guest orders. Successful at multitasking while remaining professional, error-free, and courteous in a consistent, fast-paced environment. Can easily handle a large section, 10+ tables, without difficulty. Can produce more than $2K in sales in a shift.
The Rotunda, Server (Nov ’16 to Jan ’17)
Worked as a holiday server in an upscale department store where I provided excellent customer service in a terribly busy and physically demanding environment. Stayed even keeled under pressure with discriminating clientele and guest counts of 500+ daily and $2.5K+ daily sales as well. Knowledge of various cuisines and craft cocktail preparations as well as wines and spirits.
Lou’s, Server (Apr ’15 to Oct ‘16)
Worked at a seafood restaurant that prided itself on serving the freshest seafood and homemade ingredients in all dishes. Provided excellent service as a server in a fast-paced environment with sections at times more than 10 tables on Fisherman’s Wharf. Was able to stay calm and organized in somewhat chaotic environment. Knowledge of food and drink preparations, craft cocktails, wines, and spirits.
Ferry Plaza Seafood, Server (July ’14 to March ‘15)
Opened a new restaurant with an emphasis on fresh seafood with French cooking techniques. Service with high attention to detail. Worked all aspects of the restaurant: bartender, server, busser, food runner, host, open and closing duties. Knowledge of old and new world wines, offering over 35+ wines by the glass. Continuous learning of foods, preparations, and ingredients. Worked calmly and efficiently in a busy environment.
ANZU, Server (Aug ‘12-May ’14)
Provided exceptional guest experience as a server in an upscale Japanese hotel with steak and Japanese cuisine. Continuous sake, wine, spirit, and food education. Versed in Japanese cuisine with emphasis on extremely fresh, high-quality fish and meat (Wagyu). Multitasked in an environment where servers were working with skilled assistants to give high-end hospitality.