Experience

Rimar Volkswagen

• Canada
• Retail
• 1 - 100 Employee

• Sales Representative

  • Nov 2017 - Present



Bottega Pizzeria

• Restaurants
• 1 - 100 Employee

• Waiter

  • Apr 2015 - Present



Le Grill Barroso

• montreal, quebec

• Waiter

  • Sep 2010 - Apr 2015

  Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages. Collect payments from customers. Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. Take orders from patrons for food or beverages. Check with customers to ensure that they are enjoying their meals and take action to correct any problems. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. Prepare checks that itemize and total meal costs and sales taxes. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. Present menus to patrons and answer questions about menu items, making recommendations upon request. Inform customers of daily specials. Clean tables and/or counters after patrons have finished dining. Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. Explain how various menu items are prepared, describing ingredients and cooking methods. Prepare tables for meals, including setting up items such as linens, silverware, and glassware. Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. Stock service areas with supplies such as coffee, food, tableware, and linens. Garnish and decorate dishes in preparation for serving. Fill salt, pepper, sugar, cream, condiment, and napkin containers. Escort customers to their tables. Describe and recommend wines to customers. Bring wine selections to tables with appropriate glasses, and pour the wines for customers Show less



Brodino

• Montreal, Quebec

• Restaurant Manager

  • Mar 2009 - Jun 2010

  recruiting, training and supervising staff agreeing and managing budgets planning menus ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business overseeing stock levels ordering supplies producing staff rotas handling customer enquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping statistical and financial records assessing and improving profitability setting targets handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities, sales representatives etc making improvements to the running of the business and developing the restaurant. Show less



Restaurant le Muscadin

• Waiter

  • Apr 2005 - Mar 2009