To establish a career path that will further develop and utilize my qualifications and skills in the restaurant service profession while becoming part of an organization that promotes a team oriented work environment.
Food and Beverage Manager/ Banquet Manager
2007 to Present
Managed 30-50 employees.
Successfully ran various banquet functions to include small business meetings to large 190 people weddings and larger outdoor picnics for groups of 250 like Unilever, Edward Jones and Tommy Hilfiger. Simultaneously managed staff for banquet functions and a 150 seat restaurant.
Assisted in development of SOP for room service.
2000 to 2007
Trained and experienced in the Five Diamond Service methods and practices, as applied at various cruise line dinning rooms.
Supervision of the front and back waiters of their duties within the assigned dining room sections.
Ensured efficient and timely handling of orders and the proper use serving practices up to and including table clean up and customer exit stage.
Received patrons, direct table accommodations, greeting and seating arrangements.
Assisted with menu ordering and ensured proper water service and candle lighting.
1998 to 2000
Responsible for greeting and seating patrons, cocktail order, preparation and service.
Handling of appetizer and main menu ordering, delivering and plate arrangement on table and retrieval of empty plates.
Service of dessert, coffee and after dinner drinks.
Responsible for patron farewell and table cleanup
Other Skills and Languages and extra-curricular activities
Fluent in English, French and Arabic with a working knowledge of Spanish and Italian
Working knowledge of computers including Microsoft Word
Likes Soccer, Hiking, Cooking, Gardening and Home Repairs
Experience: 10+ years
Special Skills: European trained, French/Silver Service Exp., Caribbean work exp.