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Candidate's Name
OVERVIEWMeticulous Food & Beverage professional with proven and diverse cross function capabilities. Goal is to tap into and leverage my vast on-site restaurant and bar experience, knowledge, and passion into a corporate F&B environment to further advance my capabilities and realize long term growth with a company. EXPERIENCEADMINISTRATIVE ASSISTANT; TRULUCKS, CHICAGO, IL 2018 - 2020 Responsible for accounts payable per corporate standards; Management of all invoices in accounting system and outlet ling; Prepared all BEOs for food, liquor and stang needs; Contact point for PDR wine list and other special orders to leadership team. As bartender, trained new sta on all health and service standards; Drink preparation; Built valuable customer relationships and selling techniques; Maintained inventory and tracked stock, anticipated volume and supply orders.TRAINER/SERVER/BARTENDER; DEL FRISCO STEAKHOUSE, ORLANDO, FL 2016-2018 Evaluated and coached incoming employees on service standards and expectations of experience; Drove positive sales increases over 10% YOY with wine and food education and sales execution; Reconciled nightly cash management; Executed banquet and meeting functions within parameters of sales team. SERVER; CHICAGO CUT STEAKHOUSE, CHICAGO, IL 2014-2016 Delighted customers with a relentless attention to ne-dining service standards; Continued to build skills in food knowledge and preparation and gained a diverse range of wine knowledge from a cellar containing more than 500 selections; Demonstrated meticulous service abilities in order to anticipate, meet and exceed guest expectations in a highly competitive marketplace.BAR SUPERVISOR; KEEFERS, CHICAGO, IL. 2012 - 2014 Maintained costs and conducted monthly inventory of bar supplies and liquors; Drove alcohol sales with menu development and cost containment; nightly cash reconciliation; Ordered/restocked liquor and maintained pars with historic volume trends; Educated and trained sta in established service standards and menu items; Established key relationships with liquor representatives to ensure costs. COCKTAIL SERVER; HUGOS FROG BAR AND FISH HOUSE CHICAGO, IL 2010-2012 Demonstrated individualized, exemplary service in a high-volume, high-end Chicago landmark restaurant to develop relationships and repeat business; researched, created and tested cocktail menu with bar sta; nightly cash maintenance and reconciliations. MANAGER/BARTENDER; HAWKEYS BAR & GRILL CHICAGO, IL 2004-2010 Audited daily operations including receipt, payroll and gratuity reconciliations; developed/ instructed service assessments plus feedback and disciplinary action; monitored food and beverage costs; Perform monthly inventory and daily food and beverage requisitions; Established relationships with vendors and patrons to ensure timely and quality customer service experiences; Spearheaded private events and managed food and beverage detail. COACH; CRYSTAL LAKE GYMNASTICS TRAINING CENTER CRYSTAL LAKE, ILLINOIS 1997-2005Highly talented Gymnastic Coach aspiring to be part of a nationally ranked gymnastics team to inspire, motivate, and encourage young individuals to excel; Educated and Candidate's Name
critiqued children of all ages in tumbling and gymnastics skills and safety precautions and techniques for skill development for future competitions; Generated lesson plans and operated as team lead for group conditioning and warm ups; Collaborated with gymnastic parents association; Facilitated private instruction upon request. . EDUCATIONUniversity of Illinois - Chicago. Bachelor of Liberal Arts and Science 2004 SKILLS Meticulous operations professional with vast cross function capabilities. Human Resources; Sta training and development in casual and ne dining environments; developed SOPs, created health safety standards and procedures for department audits and inspections. Established vendor relationships to obtain corporate supply goals and prot maximization. Sales reconciliations, maximization, inventory controls. Event Management; Negotiate, plan and execute group meetings and events including space and menu planning, stang. Worked closely with kitchen to create, test and implement new menu items based on cost prot margins.JGRABOWSKI9@GMAIL.COM. PHONE NUMBER AVAILABLE CHICAGO