Jamie Grabowski Ward

OVERVIEW

Meticulous Food & Beverage professional with proven and diverse cross function capabilities. Goal is to tap into and leverage my vast on-site restaurant and bar experience, knowledge, and passion into a corporate F&B environment to further advance my capabilities and realize long term growth with a company. EXPERIENCE

ADMINISTRATIVE ASSISTANT; TRULUCKS, CHICAGO, IL 2018 - 2020 Responsible for accounts payable per corporate standards; Management of all invoices in accounting system and outlet filing; Prepared all BEO’s for food, liquor and staffing needs; Contact point for PDR wine list and other special orders to leadership team. As bartender, trained new staff on all health and service standards; Drink preparation; Built valuable customer relationships and selling techniques; Maintained inventory and tracked stock, anticipated volume and supply orders.

TRAINER/SERVER/BARTENDER; DEL FRISCO STEAKHOUSE, ORLANDO, FL 2016-2018 Evaluated and coached incoming employees on service standards and expectations of experience; Drove positive sales increases over 10% YOY with wine and food education and sales execution; Reconciled nightly cash management; Executed banquet and meeting functions within parameters of sales team. SERVER; CHICAGO CUT STEAKHOUSE, CHICAGO, IL 2014-2016 Delighted customers with a relentless attention to fine-dining service standards; Continued to build skills in food knowledge and preparation and gained a diverse range of wine knowledge from a cellar containing more than 500 selections; Demonstrated meticulous service abilities in order to anticipate, meet and exceed guest expectations in a highly competitive marketplace.

BAR SUPERVISOR; KEEFER’S, CHICAGO, IL. 2012 - 2014 Maintained costs and conducted monthly inventory of bar supplies and liquors; Drove alcohol sales with menu development and cost containment; nightly cash reconciliation; Ordered/restocked liquor and maintained pars with historic volume trends; Educated and trained staff in established service standards and menu items; Established key relationships with liquor representatives to ensure costs. COCKTAIL SERVER; HUGO’S FROG BAR AND FISH HOUSE CHICAGO, IL 2010-2012 Demonstrated individualized, exemplary service in a high-volume, high-end Chicago landmark restaurant to develop relationships and repeat business; researched, created and tested cocktail menu with bar staff; nightly cash maintenance and reconciliations. MANAGER/BARTENDER; HAWKEY’S BAR & GRILL CHICAGO, IL 2004-2010 Audited daily operations including receipt, payroll and gratuity reconciliations; developed/ instructed service assessments plus feedback and disciplinary action; monitored food and beverage costs; Perform monthly inventory and daily food and beverage requisitions; Established relationships with vendors and patrons to ensure timely and quality customer service experiences; Spearheaded private events and managed food and beverage detail. COACH; CRYSTAL LAKE GYMNASTICS TRAINING CENTER CRYSTAL LAKE, ILLINOIS 1997-2005

Highly talented Gymnastic Coach aspiring to be part of a nationally ranked gymnastics team to inspire, motivate, and encourage young individuals to excel; Educated and Jamie Grabowski Ward

critiqued children of all ages in tumbling and gymnastics skills and safety precautions and techniques for skill development for future competitions; Generated lesson plans and operated as team lead for group conditioning and warm ups; Collaborated with gymnastic parent’s association; Facilitated private instruction upon request. . EDUCATION

University of Illinois - Chicago. Bachelor of Liberal Arts and Science 2004 SKILLS

• Meticulous operations professional with vast cross function capabilities.

• Human Resources; Staff training and development in casual and fine dining environments; developed SOP’s, created health safety standards and procedures for department audits and inspections.

• Established vendor relationships to obtain corporate supply goals and profit maximization.

• Sales reconciliations, maximization, inventory controls.

• Event Management; Negotiate, plan and execute group meetings and events including space and menu planning, staffing.

• Worked closely with kitchen to create, test and implement new menu items based on cost profit margins.

ad4xtu@r.postjobfree.com. 312.804,2686 CHICAGO