qualifications summary

 

experienced professional with solid service, leadership, and teambuilding expertise eager to contribute strengths to a growing organization focused on empowering employees to succeed.

 

customer service / training / professional development / quality control / inventory management

bartending / food service / technical repairs / money handling / teambuilding and leadership

professional experience

 

certified trainer/ bartender, 0/2002 c 12/2009

olive garden

•         enhanced the professional development of existing and newly hired staff by offering formal training sessions on all internal positions.

•         inventoried food and alcohol consumption/need; requisitioned new items as necessary and created prep lists for the day of operations.

•         balanced cash receipts and prepared the money drops for the bank

•         checked with customers to ensure they enjoyed beverages and took correct action if needed.

•         presented menus to patrons and answered questions about menu items, making recommendations upon request.

•         mixed ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks; checked identification of customers to verify age requirements for purchase of alcohol.

•         wrote patrons' food orders, memorized orders, or entered orders for transmittal to kitchen staff.

 

manufacturing/quality control, 06/1999 c 07/2002

sony technology of america

•         stood as quality control inspector and verified quality of television projector tubes and advised technicians of the best measures for remedying each defect

•         manufactured electronic components and circuit boards for televisions and assembled televisions; repaired loose, worn, or defective components and wiring.

•         read and interpreted electronic circuit diagrams, function block diagrams, specifications, engineering drawings.

 

cook/server, 06/1994 c 06/1999

scarpetti's pizza

•         requested and recorded customer orders, and computed bills using cash registers, cleaned and organized eating and service areas.

•         served customers in an eatery specializing in fast service and inexpensive carry-out food.

•         prepared and served cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.

•         supported the owner with scheduling staff and interviewing/selecting new employees.

education

 

st. vincent college, 09/1997 c 05/1998