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Yyyyyy x. yyyyyy


2399 Parkland Dr. NE Unit #1159 | Xxxxxx, XXXXXX xxxxxx xxx-xxx-xxxx |


Restaurant Supervisor & Manager

Client Relations | Operations Management | Service Delivery | Hospitality Acumen | Liquor, Wine & Foodservice

Food Safety | Team Management | Team Leadership | Training & Development | Interpersonal Communications

Time Management | Orxxxxxxnization | Point of Sale (POS) system | Process Improvement


Driven, responsible and confident professional with years of managerial experience in fast-paced restaurant settings, paired with 17 years of retail background. Reliable and hardworking, serving as an integral team player to achieve common company objectives. Successful in working with customers and other important entities at all levels; excel as a team member or individual achiever. Thrive under pressure in fast-paced working environments that call for adaptability. Seeking a Restaurant Manager or Flight Attendant opportunity that would call on excellent hospitality management skills, as well as offer opportunities for career growth and advancement.


Professional Synopsis

Blake's On The Park

Supervisor/ Lead Bartender 2007 Present

  Work in a leader and mentor capacity to develop monthly menus that entice patrons and encourage repeat business

  Head the opening and closing of the bar, including paperwork management and safe balancing

  Supervise and coach a dedicated team of 10 Bartenders



Bar Manager 2001 2008

  Led and guided a capable of up to 75 staff members contingent on season; included handling bar training for all new managerial hires across the 10-location chain

  Offered unsurpassed customer service by greeting and serving each in a warm, welcoming manner

  Upheld knowledge of the current menu offerings, as well as xxxxxxrnishes, ingredients and preparation best practices

  Aided patrons in choosing menu selections that best fit their dietary needs, tastes and desires; also suggested additional items to customers in an effort to bolster sales

  Promptly served all food courses and alcoholic beverages to guests; worked in conjunction with kitchen staff rexxxxxxrding patron allergies, dietary needs and other special requests

  Checked on patrons in a timely manner so each remained fully satisfied with each food and beverage course

  Spearheaded closings, including inventory control, restocking low supply items and reconciling the cash drawer

  Checked in on deliveries and signed off on all incoming shipments

  Cleaned and sanitized table linens and settings, as well as glassware, windowsills, carpets, counters, floors, storage areas and service refrigerators

  Worked diligently to surpass weekly liquor, food and labor cost goals

  Aligned services rendered with quality guidelines at all times


Retail background from 1991-2001 available upon request




Reagent s Diploma, Franklin Delano Roosevelt High School

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