Environmental Science Restaurant Server

Dan P. Pruitt

*** ****** ******, ************, ******** 24112 276-***-**** ***********@*****.*** linkedin.com/in/ danny-pruitt-3054889a

Professional Profile

With over three decades of experience as a restaurant server, extensive knowledge of human interaction, and expertise in small company management. I deeply understand food-handling safety, sales income generation, and team productivity enhancement. I am known for being a reliable, dedicated, and hard-working employee—excellent communication with customers, coworkers, and employers.

Skills Overview

Environmental Science, Risk Assessment, Leadership and Project Management, Microsoft Office applications: Excel, Word, PowerPoint Presentation, and Outlook, with an exceptional understanding of environmental elements and sustainability.

Education

Commonwealth of Virginia (Martinsville, Virginia): General Educational Development (GED) 2018

University of Phoenix-Phoenix, Arizona

Bachelor of Science (B.S.) in Environmental Science, 2023, Concentrating on environmental sustainability and leadership.

3.95 GPA

Honors: Summa cum laude

Sigma Alpha Pi, The National Society of Leadership and Success

Relevant Coursework: Conservation Biology, Ecology and Evolution, Environmental Economics, Environmental Sustainability, Principles of Environmental Science, Environmental Management, Environmental Law, Energy and the Environment, Environmental Toxicology, Environmental Risk Assessment, Public Policy Analysis, People Science and the Environment, Environmental Issues and Ethics, Oceanography, Invertebrate Zoology, Innovative Leadership, Foundations of Leadership, Organizational Leadership, Leadership Strategy and Decision Making, Communication Strategies for Leaders, Teamwork Collaboration and Conflict Resolution.

Student Project Highlights

Sustainable Energy Initiative: To enter the renewable energy market, a company needs to determine which renewable energy resource is best suited for development in their state. I was the team leader, and my group created a presentation informing the company of the available options and recommending the best solution. The presentation included a summary of renewable energy options, available state resources for renewable energy development, potential barriers or tradeoffs, and an evaluation and recommendation of the best option based on the research. The presentation included a PowerPoint presentation with 20 slides and speaker notes.

Pros and cons of sustainable energy options

Barriers and tradeoffs to the development of the energy options

An assessment and proposal of the best energy option

Team leader of the project: As the team leader, I arranged meetings and deadlines for the team to discuss the project. We had equal input and responsibilities on the project. Before submitting the project, everyone edited it. The team collaborated exceptionally well and received an ideal grade.

Experience

The Pacific Bay Restaurant, Martinsville, VA

February 2022–Present

Assistant Manager

Customer service/restaurant dining

Medium- to High-Volume dining

Food safety knowledge

Manage and lead 5-20 employees

Facilitate the appropriate onboarding process for newly hired employees, encompassing the coordination of scheduling and training activities.

Addressing customers' inquiries and complaints proficiently and formally.

The process of meticulously documenting all sources of revenue and expenditures while verifying the accuracy of cash register totals.

The primary responsibility entails supervising the performance of restaurant personnel to ensure the provision of high-quality dining experiences.

The Sirloin House of Martinsville, Martinsville, VA (permanently closed)

October 2008–September 2021

Restaurant server

Customer service/restaurant dining

High-Volume dining

Food safety knowledge

The Sirloin House of Eden, Eden, NC

January 2002–October 2008 & (November 2021–January 2022)

Restaurant server

Customer service/restaurant dining

High-Volume dining

Food safety knowledge

Mackie’s Family Restaurant, Collinsville, VA (permanently closed)

January 1993–December 2001

Restaurant server/Night manager

Customer service/restaurant dining

High-Volume dining

Food safety knowledge

Manage and lead 5 to 20 employees

Closing manager

Facilitate the appropriate onboarding process for newly hired employees, encompassing the coordination of scheduling and training activities.

Addressing customers' inquiries and complaints proficiently and formally.

The process of meticulously documenting all sources of revenue and expenditures while verifying the accuracy of cash register totals.

The primary responsibility entails supervising the performance of restaurant personnel to ensure the provision of high-quality dining experiences.

References: Upon request

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