Auja Holland

Tinley Park, IL *****

adsj40@r.postjobfree.com

+1-708-***-****

Work Experience

Mobile Bartending Owner

Light or Dark? Mobile Bartending Service - Chicago, IL January 2015 to Present

When/if services are needed I am responsible for the consultation and organizing the clients needs and wants via invoice and hands on service.

I create crafty cocktails based off themes given to me by the host and/or i provide a fast paced well bar service.

We service in all event spaces, homes, venues, private planes, etc. I began as an employee in the Chicagoland area and then was promoted to New Owner providing service in New Orleans, La and Houston, Tx.

Assistant General Manager/District Wine & Beverage Leader Steak 48 - Houston, TX

January 2020 to December 2021

As an Assistant General Manager i often led up to a 30 person server, server assistant, and bar staff with upscale/fast-pace dining service.

Implementing quizzes and incentives for precise food, allergy, wine, and liquor knowledge, and being able to preform upselling tactics within all areas of the menu. Constantly building relationships with guests and updating VIP Wine Locker Holders inventory. I was responsible for the second step of hiring qualified staff and leading a 2 Week, in-depth training. I would hold the responsibility of grouping together staff, finalizing decor and set-up, and assuring host satisfaction for private events; providing each host with information and paperwork for contractual purposes.

I expanded my role to a part-time corporate position where assisted on creating the ingredients, presentation, and marketing for signature cocktails. I assisted with training staff on selling points and documented guest satisfaction from feedback and sales/returns.

I executed daily cash out, revenue, and profit control within designated areas for monthly revenues. Head of Team Management/ Assistant General Manager Perry's Steakhouse & Grille - Houston, TX

May 2018 to January 2020

I was responsible employees success for fine dining opening and closing duties that set the restaurant up for success including: coffee station maintenance, polishing glassware, restocking, dining room/table detailing.

Implementing profound costumer service and and long lasting guest relations. The use of fine dining service: wine service and steak knowledge and upselling techniques. Fine dining banquet/BEO set up and service.(teamwork or call party) Up to par menu and ingredient knowledge with consistent learning for all staff members. I expanded my role to Assistant General Manager then to General Manager because of unforeseen circumstances with the current GM. I was appointed from the Corporate office to enforce leadership, training, and shift success management at 2 successful locations. Duties include: Assisting with scheduling (also w/ on- shift staff adjustments); weekly communication of restaurant inventory; hosting POSI training for staff; maximizing Fine Dining customer service; focusing on annual progression by building guest relationships. Server/ Bartender

Morton's The Steakhouse - New Orleans, LA

March 2017 to May 2018

As a server I practiced upscale/fast-pace dining service. Precise food and wine knowledge.

As service bartender I practiced fast paced well and crafty cocktail preparation and service. I began learning in-depth wine knowledge and service.

Education

Bachelor's in Chemistry in Chemistry in Chemistry

Xavier University of Louisiana - New Orleans, LA

August 2013 to December 2017

Skills

• Cash Handling (6 years)

• Management

• Marketing

• Word

• Restaurant Server

• Waitress

• Bartending

• Banquet Experience

• Chromatography

• Upselling (7 years)

• Event planning (4 years)

• Sales

Assessments

Restaurant manager — Expert

February 2022

Managing restaurant staff and meeting customer expectations Full results: Expert

Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.