VICTORIA HURST
ada61j@r.postjobfree.com
Current Address:
Red Bank, NJ 07701
EDUCATION
Johnson and Wales University Providence, RI November 2017 – May 2019
Master of Science in Hospitality Management
The Culinary Institute of America Hyde Park, NY July 2013 – December 2016
Bachelor of Business Administration, Culinary Arts Management with a Concentration in Advanced Wine, Beverage, and Hospitality December 2016
Associate’s in Occupational Studies in Culinary Arts March 2015
EXPERIENCE
Burro Bar South End Boston, MA May 2019 – November 2019
Restaurant Manager
Create schedule for all front of the house employees
Provide staff with a pre-service every night to go over important information regarding specials, holidays, new products, or new menu items
Create quizzes to ensure staff are retaining the information provided through the week
Ensure that the guests with food allergies are served by a manager
Record daily tip outs for servers, back-servers, and bartenders
Replenish, maintain, and record the house bank on a reconciliation form
Ensure that there is no or limited overtime for any employee, according to business
Scan financial and invoices and submit to an accounting agency
Utilize Toast operating system efficiently
Adhere to all Food Safety and Sanitations codes
Henrietta’s Table, The Charles Hotel Cambridge, MA October 2018 – April 2019
Restaurant Manager
Distribute cash tips to staff and ensure it is accounted for by signing for the tips
Put the schedule into ADP Timesaver
Adjust clocking in and out for staff using ADP Timesaver and the Time Clock Adjustment Form
Keep track of attendance and provide coaching and counseling when necessary
Ensure distribution of charged and cash tips for staff are correct
Ensure staff are following policies and following up with Records of Conversations to get the staff back on track of Interstate’s Hotel Policies
Create cocktails for the beverage program
Create quizzes for staff to retain knowledge of restaurant and its operations
Utilize Micros operating system efficiently
Maintain and replenish assigned bank
Adhere to all Food Safety and Sanitation codes
Brasserie Jo, The Colonnade Hotel Boston, MA March 2018 – October 2018
Restaurant Manager
Ensure opening servers, buffet attendant, and bussers complete side work before opening and leaving for the day
Touch tables to check on guests’ needs or complaints
Expedite with the line and put together the dishes going to each table
Ensure every employee is taking their state-mandated break
Ensure private dining rooms are set when need be and not in disarray when there is not an event
Check the temperature and quality of the food on the buffet
Aid in delivering foods to the tables that were made for guests who have allergies
Perform monthly inventory counts for all liquor, beer, and liqueurs
Utilize Micros operating system efficiently
Adhere to all Food Safety and Sanitations codes
City Winery Boston, MA November 2017 – July 2018
Server
Polish silverware and glasses
Suggest wines and food to guests
Prepare roll up silverware for resetting the dining room or venues
Stay vigilant of the guests’ consumption of alcoholic drinks
Communicate any issues and resolutions to managers
Serve wine tableside when a Sommelier is not available
Report end-of-day report to manager
Utilize Aloha operating system efficiently
Adhere to all Food Safety and Sanitations codes
Event Temps Catering Cambridge, MA September 2017 - October 2019
Bartender/Waitstaff
Review event sheets and stations to be worked at for the event
Follow a requisition sheet provided to know what is needed, for each station, to be successful for the event
Set up and break down bar and dining room areas
Maintain knowledge of guests’ preferences and allergies on food or drinks to create a more memorable event and experience
Adhere to all Food Safety and Sanitations codes
Omni Parker House Boston, MA January 2017 – March 2018
Hostess, Room Service Order Taker
Take and place orders for Room Service and to-go orders
Distribute amenities and ensure the service charge is equal
Utilize Micros operating system efficiently
Evenly distribute gratuity among each server utilizing cover counts
Seat guests in the appropriate servers’ sections
Answer phone calls to make reservations and relay information
Close checks to the correct room, with credit cards, or cash
Maintain guests’ satisfaction with a friendly smile and professional attitude
Recommend wines and other beverages for each dish the guest is having
Assist guests with directions to different attractions and places around the city
Ensure guests are dressed properly for dining in the restaurant
Adhere to all Food Safety and Sanitations codes
ACHIEVEMENTS
Level 1 Sommelier
ServSafe, expires July 2023
TIPS certified, expires August 2022