Cocktail Server Customer Service
Resume:
Meghan Gould
Charismatic, professional, manager looking to utilize my skills n full capacity
Buffalo, NY 14227
**********@************.*******.***
I am a highly experienced, outgoing, customer focused, detail and sales oriented, professional, charismatic manager with in depth FOH and BOH experience with a very strong background in customer service. I am Tips as well as serv safe certified and extremely hard working; customer engagement/satisfaction along with efficiency and accuracy are my key focus while at work. I believe service with a smile goes a long way in this industry especially.. I am expierienced with several different POS systems I.e Micros, Toast, Klover and Revel just to name my most recent uses. I would love the opportunity to meet with you and introduce myself in person and answer any questions you may have.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
General Manager
White Rabbit Dessert Experience - Cheektowaga, NY
June 2022 to Present
• Managed an operating budget for 25 employees
• Tracked sales performance
• Developed strong relations with customers and vendors on behalf of the organization
• Determined staffing and scheduling requirements
• Trained and mentored all staff
• Created an effective orientation program
• Ensured all staff upheld company standards such as Quality of product, cleanliness, customer service, and respect for self and others
• Took care of all HR related aspects including payroll, hiring, interviewing, terminating employees, workman’s compensation,
• Handled all financial paperwork and bank runs for this location.
• Tracked prime cost, cost of goods, labor, and responsible for getting those % in accordance to where they needed to be.
• Trained the new manager for the store that opened in Florida in depth on how to use Toast POS and how we do several different tasks, that are company specific.
• Was able to bring sales up 20% and maintain it steadily bring cog down by 30% I brought labor down by 20% by scheduling the right positions on the right shifts according to their pay rate. I.e not scheduling multiple managers on at the same time during a slow period when a junior employee can be used to do the prep work etc.
• Created an organization system for the BOH that made inventory far easier to complete.
• Tracked ticket times goal of 12 min or under for dine in and reported those above that
• Responded to reviews on GrubHub, UberEats, and DoorDash
• Did table visits handled any questions, comments, concerns from the customers as well as staff
• Built a loyal well trained efficient staff that I am proud to be able to call mine. I know the assistant managers I have can be trusted to run the store in my absence without a problem.
• Overseeing and training food preparation for ice cream mixes, waffles, crepe batter, homemade sauces
(chocolate sauce )etc.
• Jumping in on the line when needed to make sure staff isn’t falling behind during busy times insuring the customers continuously received excellent service and picture perfect plates each and every time.
• Opening and closing the restaurant daily.
• Handling any employee compliance issues such as uniforms, tardinesses, call offs, excessive giving up of shifts.
• Mentoring my staff as most of them are younger than 25 and need guidance in both their personal and professional lives.
• Maintaining that fine line between boss and being too nice. Setting boundaries and guidelines. Establishing and role modeling appropriate work behavior.
• Made coffee, espressos, cappuccino, elaborate desserts etc. In accordance to recipes and I always lead by example.
• Keeping in compliance with proper clenliness, sanitation and NYS health code standards at all times. Specifically Covid related sanitation procedures. Training staff how to sanitize surfaces, dishes, restrooms, etc appropriately.
• Weekly inventory, and placing orders accurately for Sysco, Latinas, Golden Malted, Balkan, and other vendors. Making sure to never over order or under order to keep our costs in line and our products we need on hand at all time. Finding adequate replacements when our vendors were out of stock, making trips to restaurant depot etc.
Bartender/Cocktail Server
Pharaohs gentlemen’s club - Cheektowaga, NY
December 2021 to Present
Responsible for engaging with customers, suggesting drinks, food items, creating and making cocktails and garnishing accordingly, for both my guests at the bar and any drinks the servers need; inputting orders into the pos system revel. Having my own bank and keeping track of all the customers tabs what’s on them closing them out, my sales slips, tips, credit cards, etc. Responsible for knowing appropriate mixer’s (we do not have recipes at the bar). Our bar is stocked with over 100 types of bourbons alone in addition to all other liquors, and alcohols, Responsible for, pouring draft beers, stocking the bottles beer if needed, running food from the kitchen, closing down the bar at night. We have a very high paced bar and will have up to four bartenders and a bar back at a time and will be handling both customers orders directly and for servers, as well as staff orders, I also do work as a cocktail server some nights and work out of the VIP section, handling bottle service and everything it entails, waiting on the guests, getting anything and everything they need, suggesting, mixers, any new alcohols, making sure their drinks stay full both alcoholic and non as well as mixers, clean glasses available, dirty glasses and empty cleaned up and off the tables right away, always Keeping bar clean and sanitary, putting everything away at the end of the night and restocking for the day shift. Bartender
Griffon Gastropub - Clarence Center, NY
February 2022 to August 2022
• Performed closing and opening duties
• Closing duties included closing out all servers, and hosts and takeout reporting. Responsible for tip out for host and bartenders each day. Accurate accounting and appropriating the tips per person and hours. Closing out every employee, taking their money owed to house as well as their tip out for bar and host staff, as the closing bartender. Balancing out the drawers for everyone at the end of the night responsible for restaurants one and only drop each day and making sure it is accurate within $2 up or down
• Stocking the coolers and bar appropriately.
• Making cocktails, pouring beers, wines etc for bar and service bar
• Being knowledgeable about the 8 different types of beers. We have up to 100 different drafts on tap at all times. Rotating the beers in and out the are consistently changing.
• Changing kegs when needed
• Accurately taking orders knowing menu items and suggesting food, drinks, and desserts then inputting food orders and cashing customers out as needed into Toast POS.
• Stocking everything using FIFO
• Cutting up garnishes for the following day
• Cleaning out the coolers keeping bottles stocked
• Washing the glasses and polishing the stem wear as needed
•
Server
Orazio's by Zarcone - Clarence Center, NY
October 2021 to March 2022
Responsible for greeting guests, suggesting appetizers, entrees, dessert, alcoholic beverages, bottle service. Taking orders inputting orders into pos determining when to make salads, call for food, apps, etc., pre bussing tables, resetting my tables, rolling silverware other side-work as assigned.
• Handle a high volume of customers regularly
• Prepped salad/ and bread
• Served food
• Set up payments by POS
• Kept the restaurant clean and sanitary
• Took food and drink orders
• Managed cash, check, credit orders
Server, FOH BOH Shift Leader, Trainer
Cracker Barrel
December 2019 to September 2021
I was a lead server and shift leader at CB, responsible for training new employees, assisting general manager in running shifts, taking inventory, hosting on occasion, suggestive selling, expo, taking orders in a tablet and running all food and drinks, making tea, coffee etc, keeping the dining room and kitchen
(server ally) clean, rolling silverware, checking out other coworkers side work before they could leave at the end of a shift, doing Togo orders and turning the tables over as quick as possible. I was responsible for up to 8-10 tables at a time during non peak hours and usually 6-7 during peak hours. I had the highest sales more than once for contest we ran on suggestive selling, and was also on the food committee responsible for keeping food and waste cost in line and under budget, doing floor plans, cutting employees off the floor to keep labor costs down when it was conducive to the business but not a detriment to the staff or the business, knowing where the line falls between the two. Server/Bartender/Shift Manager
Tully's Good Times - Batavia, NY
March 2017 to August 2019
Responsible for knowing entire food menu and all bottle beer and draft beers that are consistently changing, knowing all happy hour specials, getting popcorn at tables as soon as they are sat, suggestive selling, taking orders inputting into POS, getting drinks, making drinks, running food, working expo also takeout as needed, Cashing customers out, resetting table after cleaning, always pre bussing and bussing my tables, at the end of shift cleaning the entire section restocking caddies,salts,peppers,sugars, doing side work i.e filling dressings, cleaning popcorn
machine, making lemonade, and orange juice, cutting fruits for bar. Closing server responsible for checking out other servers side work
Education
High school diploma in NA
Batavia High School - Batavia, NY
May 2002
Skills
• Serving (10+ years)
• Food service (10+ years)
• Bartending (5 years)
• Restaurant experience (10+ years)
• Sales (10+ years)
• Cooking (3 years)
• Cleaning (10+ years)
• Restaurant management (3 years)
• Customer service (10+ years)
• Guest services (10+ years)
• Computer skills (10+ years)
• Supervising experience (3 years)
• Management (3 years)
• POS (10+ years)
• Host/Hostess (1 year)
• Kitchen Experience (5 years)
• Computer literacy (10+ years)
• Cash Handling (10+ years)
• Food Preparation (5 years)
• Banquet Experience (3 years)
• Cashiering (3 years)
• Retail Sales (2 years)
• Shift Management (3 years)
• Pricing (2 years)
• Bussing (10+ years)
• Host/hostess experience (Less than 1 year)
• Upselling (10+ years)
• Food Safety (5 years)
• Inventory Control (2 years)
• Merchandising
• Catering (2 years)
• Administrative Experience (8 years)
• Leadership (6 years)
• Coffee Experience (10+ years)
• Kitchen Management Experience (2 years)
• Microsoft Office (8 years)
• Office Management (8 years)
• QuickBooks (8 years)
• Communication skills (10+ years)
• Micros POS (5 years)
• Italian (2 years)
• Microsoft Excel
• Windows
• Labor Cost Analysis
• Profit & Loss
• Culinary Experience
• Payroll
• Microsoft Word
• Human Resources
• Employee Orientation
• Forecasting
• Organizational skills
• Recruiting
Certifications and Licenses
Bartender License
NYS TIPS Certified
Present
ServSafe Alcohol
May 2022 to Present
Nys certificate in proper alcohol service. Properly requesting identification from people and knowing how to spot a fake id
Knowing when to refuse alcohol to a customer when it is within legal right to do so. How to appropriately “cut off” an intoxicated guest.
Assessments
Fine dining — Highly Proficient
September 2021
Knowledge of food and beverages in fine dining establishments and ability to provide exceptional guest service
Full results: Highly Proficient
Food service: Customer situations — Expert
September 2021
Ensuring customer satisfaction and prioritizing tasks in a food service setting Full results: Expert
Supervisory skills: Motivating & assessing employees — Proficient April 2022
Motivating others to achieve objectives and identifying improvements or corrective actions Full results: Proficient
Food safety — Highly Proficient
April 2022
Knowledge of proper food and equipment handling safety measures Full results: Highly Proficient
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.
Additional Information
In addition to what is on my resume I have 10 years of office management experience. I ran an office for a construction company handling all ordering, invoicing, AP,AR, accounting, payroll, administrative work etc . My heart however belongs to the hospitality industry I love the high pace and energy that is needed in day to day operations. I have been in this industry on and off since I was 16 years old earned my first assistant manager job at a Bill Grays at 17. I left there and proceeded on into serving and bartending and realized how much I loved this industry. In total I have about 5 years in restaurant management, 10 years outside managerial, the majority of my experience is FOH however I do have a solid five or six years BOH experience ie prep cook, line cook, fry cook etc, I prefer the FOH as I love the interactions with guests as well as the staff, but as long as I’m in hospitality I’m happy to be there Front or back of house
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