PROFESSIONAL EXPERIENCE
11/2014 – Current
WAITER/BARTENDER
BISHOPSTROW HOTEL AND SPA, WARMINSTER, WILTS
The main responsibility were: Set dining tables according to type of event and service standards. Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients. Precisely described menu items and special offerings, Relayed orders to bar and kitchen , quickly and accurately recording guest selections and keying them into theregister( EPOS). Served beverages, bread and butter until the starters or main are being ready. knowledge for using the card machine( PDQ ).Cleared, cleaned and set tables in a quiet and efficient manner. Assisted colleagues whenever possible. Moved and arranged tables, chairs and place settings and organised seating for groups with special needs. Continually monitored dining rooms for seating availability, service, safety and wellbeing of guests. Maintained complete knowledge of restaurant menu, including daily specials. Routinely removed rubbish and debris from restaurant. Quickly set up and cleared tables and stocked all work stations. Routinely cleaned work areas, glassware and silverware throughout each shift. Provided friendly and attentive service. Responsible with the line cleaning in the end of each week (lagers and bitter)
12/2013 – 06/2014
WAITER
CARNIVAL CRUISE LINES, FLORIDA
During the 7 months contract I was the chefs table waiter in a 5 stars fine dining. I was responsible with: setting the table according to the number of guests they booked for dinner. Preparing all the miss-en-place, silverware and glasses, and preparing the bar and all the drinks needed for dinner starting with champagne that I needed when I meet with the guests in the lobby bar waiting for the executive chef, and water , wine , spirits beverages needed for dinner. Serving the special dishes cooked by chefs in front of guests, and the beverages prepared by me. Cleared, cleaned tables in a quiet and efficient manner during the all 8 courses meals. Preparing the bill and taking the money for the entire dinner. Clearing the entire area and removing the tables and placing them in the designated lockers.
07/2007 – 07/2013/
HEAD WAITER
SC DARINA – TARGU MURES
My responsibility as a head waiter were: Set dining tables according to type of event and service standards. Developed and maintained positive working relationships with others to reach business goals. Continually monitored dining rooms for seating availability, service, safety and wellbeing of guests. Maintained complete knowledge of restaurant menu, including daily specials. Assisted with guest enquiries, take-away orders and restaurant cleanliness. Inspected, pulled and stacked cleaned items and sent dirty items back for re-scrubbing and re-washing.Maintained high standards of cleanliness and sanitation. Doing all the bills and taking the money. Responsible with cash checking and cash out in the end of the day.
QUALIFICATIONS
2010 Diploma: Tourism and Catering
Syndicate of Mures － Targu Mures
SKILLS
Certificate in food hygiene awareness
Quick problem solver
Courteous, professional demeanour
High energy
Flexible schedule capability
Top-tier, full-service dining background
Guest relations professional
Committed team player
