Server, Banquet Server, Cocktail Server, Manager

Victor Bohy

***** ***** ***, ***. *., Desert Hot Springs, Ca. 92240

******.****@*****.***

760-***-**** (cell) or 760-***-**** (home)

PROFESSIONAL SUMMARY:

Over 25 years of Dining Service in a variety of restaurant and hospitality fields including: Fine dining, Casual dining, Banquet service,Poolside service, Party Service (both formal and informal), High Tea and Formal Russian service. Consistently promoted from within. Proven track record of outstanding food and beverage sales figures. Extensive knowledge of food, international wine and Craft cocktail products and service. Ability to adapt to changing conditions at both the corporate and unit level. Formal training in table-side execution and presentation. Proper aptitude for working well with both BOH and FOH staff. Superior up-selling and suggestive selling skills. I possess a fun sophisticated friendly demeanor and groomed professional appearance. I have a genuine passion for the food and beverage industry translating into a seamless and memorable guest service experience every time. I have the ability to immediately adjust to the needs of the guest and to anticipate their every need. I have a polished style and personal flair. I am looking for a job at which I can continue to grow and develop my skill set and one that affords me job longevity.

EXPERIENCE:

Lulu's California Bistro Palm Springs, California

Uber popular Downtown Palm Springs Eatery

Lead Server June 2016 to Present

All duties associated with a Fine Dining Server in a fast paced Palm Springs Landmark Restaurant. Duties include: Dinner and Banquet service, following all company guidelines for steps of service. Greeting guests in a friendly fashion. Appropriate suggestive selling. Cocktail and wine service. Verbal presentation of daily specials and Prix fixe. Taking of orders and proper input of order into POS system. Prompt delivery of food and beverage to tables. Checking on guests throughout their dining experience. Skillfully anticipating guest’s needs and desires. Consistently adhering to quality standards, both personal and corporate. Providing a high standard of service to each table, every time. Proper check presentation and handling of guests form of payment. Side work duties. Banquet and party setup. Cashing out and proper execution of server bank and financials. Consistently had the highest per person check averages for both beverage and food sales. For recommendation call HR: 760-***-****

The Congo Room Palm Springs, California

Palm Springs casual / fine dining Polynesian restaurant

Lead Server May 2015 to June 2016

Duties included training of all new staff FOH staff. Opening and closing side work duties. All aspects of service associated with a fine dining restaurant. Promoted from within. Created server training manual and training program. Reason for leaving: Sadly, the restaurant closed permanently after one year of operation due to an ownership dispute.

TINTO (at the Saguaro Hotel) Palm Springs, California

Server / Server Trainer November 2014 to May 2015

Server at the James Beard award winning and Iron Chef Jose Garce’s Basque restaurant.

Fine dining dinner and brunch service,Banquet and poolside server, craft cocktails, extensive international wine list. Performed all duties required for the position. Consistently attained the highest sales figures of any server on staff and became the most requested server. Reason for leaving: restaurant closed permanently. For recommendation call: Michelle Smith /Assistant food and beverage director THE SAGUARO HOTEL 760- 323 -1711

Lyons English Grille Palm Springs, California

Lead Server at the Iconic Palm Springs Restaurant and Lounge, opened in 1945

Server / Assistant Manager: August 2008 to April 2014

Duties included but were not limited to: Greeting guests in a pleasant and courteous manner. Delivered exceptional Fine Dining service by serving guests in a timely, friendly manner. Assisted guests in helping make menu choices in an informative and helpful fashion. Appropriately suggested additional items to customers to increase restaurant revenue. Presented wine list and made suggestions when requested. Presented and prepared show dishes table side, including carving meats, boning fish and fowl, and preparing flaming entrees and desserts. Highest food and beverage per person check average for 10 years running. Promoted to assistant manager 2011 from within. Cut overall food and beverage costs by approx. 4 percent annually. Reason for leaving: Due to owner’s death, Lyons was sold. For recommendation call: Aaron Lyons 760-***-****

SKILL HIGHLIGHTS:

Vast International food and wine knowledge. Table Side Flaming preparation and Flair presentation. Fluent in French. Advanced social skills

EDUCATION:

Upon Request

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