Customer Service Executive Chef
Resume:
Melissa Ebright
Conway, SC *****
*************@*****.***
• To provide quality customer service in a friendly and efficient manner.
• Ensure guests have a dining experience that is five star worthy every time.
•
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
General Manager
Harper’s Waterfront - Edgewater, MD
August 2023 to September 2024
Train staff on the steps of service in an upscale /fine dining establishment . This includes, verbiage, place setting, meal delivery, pre-bussing, bussing and table resets. Monitor food and liquor costs and inventory to keep a COG percentage between 30% & 33%.
Work closely with the Executive Chef incorporating menu specials and events to promote business. Creat handcrafted cocktail menus that cater to our clientele and their preference. Proficient in Toast, I switched the restaurant over to Toast complete, pos, payroll, Xtra Chef. I oversee and submit all payroll and time entries as well as implement a core onboarding and training program for new hires. Restaurant closed due to inability to reach an income to balance over budgeting before opening in May of 2023.
Restaurant Manager
Hilton Riverside - New Orleans, LA
May 2022 to April 2023
Restaurant Manager for the biggest Hilton property in the Southern region, ranked 4th in Food and Beverage nationwide. High volume restaurant Dragos located inside Hilton Riverside New Orleans with a minimum of 500 covers nightly…with a maximum of 1665 covers multiple nights during festival season. I oversee a staff of 25. Also responsible for bar inventory, par requisitions and management…new drink recipes etc. work closely with kitchen staff and executive chef to incorporate nightly production of restaurant. Resolve problems in a fast efficient manner, touching tables, catering to VIPS and ensuring pleasant, positive guest experiences. Time edits and Avero reports.
Food and Beverage Supervisor
Remington Hospitality- Crowne Plaza/LaPavillion - New Orleans, LA February 2018 to March 2022
Transferred from Maryland with the Crowne Plaza as Asst F&B Supervisor, to New Orleans as Food & Beverage Supervisor with Remington Hospitality. Delegate and manage events, working with Sales Dept implementing anything needed regarding food and beverage. Manage and oversee breakfast service/ server. Manage and oversee lounge/bartenders. Implement and train bartenders on required Remington cocktails as well as specialty cocktails. Do inventory and ordering for lounge/pantry on a weekly basis also working with distributor reps on cocktail specials, tasting events etc . Take quarterly inventory on alcoholic beverages and products in the pantry. Work with kitchen and outside caterers to give guests the best experience in hospitality while staying with us in New Orleans. Position was done away with at this location due to insufficient staffing.
Bartender/Server
The Palace Café - New Orleans, LA
May 2021 to August 2022
As the bartender of The Black Duck Bar on the second floor of the Palace Cafe, it is my duty to provide the utmost and above average exemplary customer service that is the foundation of the Dickie Brennan restaurants. To serve guests in a friendly, professional manner describing various menu items and the Dickie Brennan story and the Black Duck history to tourists when dining with us. Providing five star hand crafted cocktails an experience for each and every guest.
Bartender
Iron Rooster - Annapolis, MD
September 2020 to May 2021
Breakfast All Day 100% scratch kitchen with all home recipes and craft cocktails. Open 7 am - 8 pm High volume downtown Annapolis location average 45 minute wait in spite of Covid. Responsible for 8 table section combined inside/outside as well as bartending and service bar for full restaurant seating inside and out. Assisting kitchen with expo, delegating to go orders and delivery service orders. Work with GM/ AGM doing bar inventory, stock, creating craft cocktails for four locations in Md.
Lounge manager/Bartender/ Restaurant Marketing
Crowne Plaza Hotel - Annapolis, MD
February 2018 to March 2020 ( transferring with Remington to New Orleans in 2021 after COVID)
Labor and COGS analysis. Maintain budget between BOH and FOH. Worked closely with F&B Director in directing various events in a high volume luxury hotel restaurant in Annapolis catering to any and all Navy/Naval Academy events and many tourist events. Worked closely with the chef creating daily dinner and drink specials for happy hours and dinner hours. Marketed and created restaurant website and Facebook page which created an over a 300% increase in food sales and alcohol sales. I am efficient, professional and friendly . I am ambitious and enthusiastic which I am told is infectious which is very important in the hospitality industry so table touching was always my favorite. Worked with vendors in alternating wines to cater to seasons as well as trying new beverage options . Hotel changed management companies right before Covid and did not reopen the restaurant when restrictions started to lift. In 2021, I transferred with Remington to New Orleans.
Head Server/Manager
Fado Irish Pub and Restaurant - Washington, DC
May 2017 to March 2020
Traditional Irish Pub with scratch kitchen and recipes from family in Dublin. Knowledge of correct traditional Guinness pour as required by Guinness family. Knowledge of vast inventory of Irish whiskeys as well as various other whiskeys and bourbons. Knowledge of 30+ beers on tap worldwide and local as well as vast bottle inventory. Knowledge of European soccer, International soccer, rugby strong, as we are a world soccer viewing bar. Greet customers within one minute of being seated, obtain drink order within three minutes. Provide exceptional service in a friendly efficient manner. Knowledge of all daily/ weekly specials as well as full menu, both food and drink. Family atmosphere, so to make the guests feel
" at home is a must. Handle cash for guest checks. Rebus tables at the time of opening and after clearing every table. Set up service stations and expo line every shift when opening. I am the opener, as I always work all soccer viewings. I worked 260 hours during the month of the World Cup starting at 5:45 am each morning, closing out anywhere from 5-7;30 pm every evening.
Lead Bartender
The Prime Rib @ Maryland Live - Hanover, MD
October 2012 to June 2016
Provide quality customer service expected of in white linen fine dining Steakhouse establishment.. Assist AGM in bar inventory on a daily basis.. Interact with various vendors in education regarding new spirits and/or craft beers.. Interact with Executive Chef regarding any specials that may require or suggest pairing of spirits or wines.. Responsible for knowledge of various wines., their grapes, and fermentation process.. Responsible for knowledge of distillery and aging processes of bourbons (including whiskeys and scotches), vodkas, gins and tequilas ( knowledge of agave ratios and aging processes as well). Knowledge of MICROS system. Handle cash, do blind drop through the cage as casino policy instructs.
Education
Bachelor's in Business
Florida State University
1986 to 1989
Skills
• INVENTORY (10+ years)
• SALES (10+ years)
• SCHEDULING (3 years)
• Waitress (10+ years)
• Mixologist (10+ years)
• Restaurant Management (10+ years)
• POS (10+ years)
• Banquet Experience (3 years)
• Micros POS (10+ years)
• POS (10+ years)
• Restaurant Management (10+ years)
• Restaurant Experience (10+ years)
• Food Safety (10+ years)
• Bartending (10+ years)
• OpenTable
• Upselling
• Host/Hostess
• Serving Experience
• Inventory Control
• Retail Sales
• Cash Handling
• Merchandising
• Microsoft Office
• Events Management
• Labor Cost Analysis
• Leadership (10+ years)
• Purchasing (4 years)
• Profit & Loss
• Basic math
• Supervising experience
• English
• Customer service (10+ years)
• CPR (1 year)
• Catering
• Event Planning
• Guest Services
Certifications and Licenses
TABC Certified
Food Handler Certification
TIPS
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