Experience

Gallaghers Steakhouse
• 1 - 100 Employee
• Food Server

  • Jan 2014 - Present


Ruth Chris Steakhouse

• United States
• Hospitality
• 1 - 100 Employee

• Server

  • Nov 2012 - Jan 2014

  Responsible for implementing Ruth Chris' guest standards. Develop and deliver presentations in regards to food & spirits. Maintain guest satisfaction. Responsible for implementing Ruth Chris' guest standards. Develop and deliver presentations in regards to food & spirits. Maintain guest satisfaction.



Uncle Jack's Steakhouse

• United States
• Restaurants
• 1 - 100 Employee

• Server

  • Jul 2012 - Nov 2012

  Ala carte server in a fine dining nyc steakhouse. Maintained guest satisfaction by applying Uncle Jacks standards. Ala carte server in a fine dining nyc steakhouse. Maintained guest satisfaction by applying Uncle Jacks standards.



Embassy Suites Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Food & Beverage Manager

  • Dec 2007 - Nov 2008

  • As breakfast host for the hotel maintained strict inventory controls for breakfast serving up to 1000 guests • Acted as liaison between hotel management and hotel guests during evening manager’s reception. • Responsible for maintaining room service standards • Responsible for coordination the nightly amenities to VIP guests • Coordinated with the purchasing manager all inventory and purchasing of all alcohol and alcohol related items. • Responsible for maintaining strict guest counts pertaining to room service and evening manager’s reception. • Coordinated all activities with the banquet department involving all affairs throughout the hotel on any given day.



The Radisson Martinique Hotel

• Sales Intern

  • Aug 2007 - Nov 2007

  • Food & Beverage Concierge for Executive Lounge • Reservations • Sales & Marketing • Food & Beverage Concierge for Executive Lounge • Reservations • Sales & Marketing



The Hilton Woodcliff Lake

• Food & Beverage Assistant

  • Feb 2007 - Nov 2007

  • Food & Beverage Concierge for Executive Lounge • Reservations • Sales & Marketing • Food & Beverage Concierge for Executive Lounge • Reservations • Sales & Marketing



VIP County Club

• United States
• Events Services
• 1 - 100 Employee

• Banquet Captain

  • Jun 2003 - Dec 2006

  • Responsible for all aspects of specific events from setup through cleanup. • Supervised a staff of up to 40 people. • Acted as liaison between staff and General Manager in maintaining the integrity of each event. • Responsible for all aspects of specific events from setup through cleanup. • Supervised a staff of up to 40 people. • Acted as liaison between staff and General Manager in maintaining the integrity of each event.



George Weston Bakeries

• Food and Beverage Manufacturing
• 100 - 200 Employee

• Independent Owner/ Operator

  • Apr 2001 - Aug 2006

  • Acquired and maintained new retail and wholesale customers to increase product revenue and growth. • Responsible for the sale, order, and delivery of full product lines as well as for the daily and weekly maintenance of prime retail and wholesale customer base. • Introduced new products to existing accounts resulting in additional revenue and product unit growth. • Coordinated with store managers the placement and stocking of displays within each individual store in an effort to increase sales.



The New Scoreboard

• Sales Representative

  • Sep 2000 - Mar 2001

  • Responsible for developing new customers in the sports memorabilia industry. • Responsible for keeping and maintaining proper inventory controls. • Responsible for proper quality control of inventory • Responsible for developing new customers in the sports memorabilia industry. • Responsible for keeping and maintaining proper inventory controls. • Responsible for proper quality control of inventory



Ritter Sysco Food Services

• Marketing Associate

  • Sep 1999 - Aug 2000

  • Responsible for cold calling and developing new accounts to increase sales revenue for the company • In conjunction with existing customers, used product point of sale materials to develop revenue sales growth • Negotiated profit margin for the company based on individual customer requirements and size of order. • Responsible for cold calling and developing new accounts to increase sales revenue for the company • In conjunction with existing customers, used product point of sale materials to develop revenue sales growth • Negotiated profit margin for the company based on individual customer requirements and size of order.



The Iron Horse Grill

• 1 - 100 Employee

• Server

  • Jan 1999 - Aug 1999

  • Responsible for all service procedures insuring guest satisfaction based upon standards put forth by chef/owner. • Responsible for all service procedures insuring guest satisfaction based upon standards put forth by chef/owner.



Equus Restuarant, The Castle at tarrytowm

• Captain/ AM Manager

  • Nov 1996 - Dec 1998

  • Responsible for inventory of all wines in both the restaurant and wine cellar. • Responsible for complete set up and maintenance of all suites to adhere to Relais and Chateau standards. • Coordinated with management the implementation of training standards and procedures to improve the daily operation of the restaurant. • Coordinated with the kitchen special requests and events to insure that all occasions were handled properly. • Responsible for inventory of all wines in both the restaurant and wine cellar. • Responsible for complete set up and maintenance of all suites to adhere to Relais and Chateau standards. • Coordinated with management the implementation of training standards and procedures to improve the daily operation of the restaurant. • Coordinated with the kitchen special requests and events to insure that all occasions were handled properly.