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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLEEMAIL AVAILABLEPROFESSIONAL EXPERIENCE:Plantation Palms Mulligans Land O Lakes, FLBartender/Banquet Supervisor August 2017 February 20241. Bartending: Prepare and serve a variety of beverages, including alcoholic and non-alcoholic drinks, according to established recipes and customer preferences. Interact with customers in a friendly and professional manner, providing excellent customer service. Manage cash transactions accurately, handling payments and providing change. Maintain cleanliness and organization of the bar area, including stocking supplies and cleaning glassware.2. Banquet Supervision: Oversee banquet set-up and coordination, ensuring timely and efficient execution of events. Collaborate with event organizers to understand specific requirements and expectations. Supervise banquet staff, providing guidance and support to ensure smooth event operations. Conduct pre-event briefings and debriefings to communicate expectations and gather feedback.3. Inventory Management: Perform monthly liquor and beverage inventory to track stock levels and reorder supplies as needed. Monitor and control inventory costs by implementing efficient usage and ordering practices.4. Security and Closing Procedures: Ensure the security of the establishment by locking and securing the premises at the end of each shift. Check out employees at the end of their shifts, verifying accuracy in cash handling and accounting.5. Customer Relations: Build and maintain positive relationships with customers, addressing their needs and ensuring a pleasant experience. Handle customer complaints or concerns promptly and professionally.6. Event Planning and Coordination: Collaborate with event organizers to plan and execute banquet functions, including weddings, corporate events, and private parties. Coordinate with kitchen and serving staff to ensure timely and accurate service during events.OBriens Irish Pub Wesley Chapel, FLFront of House Manager October 2016 - August 20171. Staff Management: Recruit, train, and supervise front-of-house staff, including servers, hosts/hostesses, and bartenders. Schedule and manage work shifts, ensuring adequate coverage during peak hours. Conduct ongoing staff training and performance evaluations. Foster a positive and collaborative team environment.2. Customer Service: Ensure exceptional customer service by maintaining high standards of hospitality and responsiveness. Address customer inquiries, concerns, and complaints promptly and professionally. Monitor and evaluate guest satisfaction, implementing improvements as needed.3. Event Coordination: Plan and coordinate special events, promotions, and reservations. Collaborate with kitchen and bar staff to ensure seamless execution of events. Work closely with marketing and promotions teams to drive business.4. Financial Management: Oversee cash handling procedures, including cash register reconciliation and tip distribution. Monitor sales and revenue, implementing strategies to enhance profitability. Manage labor costs and optimize staff levels based on business volume.5. Facility Management: Maintain cleanliness and organization of the front-of-house areas, including dining areas and customer service areas. Conduct routine inspections to ensure compliance with health and safety standards. Coordinate with maintenance staff for necessary repairs and improvements.6. Vendor Relations: Liaise with suppliers and vendors to ensure timely and quality delivery of goods. Negotiate and manage contracts with vendors, seeking cost-effective solutions.7. Training and Development: Provide ongoing training to staff on service standards, menu knowledge, and company policies. Foster a culture of continuous learning and improvement within the team.Requirements: Proven experience in a similar front-of-house management role within the restaurant industry. Strong leadership and interpersonal skills. Excellent communication skills, both with customers and staff. Knowledge of restaurant operations, including POS systems and reservation platforms. Ability to work flexible hours, including evenings, weekends, and holidays. Understanding of health and safety regulations. Problem-solving and decision-making abilities.Mulligans Irish Pub Tampa, FLSupervisor/Bartender/Banquet Server April 2010 - October 2016JJs Caf and Bar Ybor City, FLGeneral Manager June 2009 - April 2010 |
