Passionate Hospitality Professional

H O S P I T A L I T Y P R O F E S S I O N A L

* * * ******* * r . B r ooklyn, MI 49230 +5 1 7 -937-4076 *********.*.**********@*****.*** C H R I S T I N A D O M B R O W S K I

W O R K E X P E R I E N C E

Led daily shifts with up to 50 FOH staff members in a multi-unit, fast paced, full service restaurant including barista counter, second floor cocktail bar, and private dining grossing up to $250,000 in monthly revenue

Oversaw success of 14 member front desk team including hiring, training, scheduling, and conducting monthly 1 on 1's to promote development and growth within the restaurant Conducted daily pre-shift meetings complete with reserve bottle wine tastings to teach service staff, encouraging them to be more knowledgeable and comfortable to sell more wine Guided and prepared front desk team for busy holidays with Christmas pop-up bar and other special events to efficiently accommodate up to 550 guests per meal period by using feedback and history as well as collaboration from team members to ensure flow of service commencing from the front door Restaurant Manager

The Henry, Dallas, TX

General Manager

Veritas, Jackson, MI

Managed 30 front of house employees daily with a weekly average net sales of $38,000, wrote schedules, reconciled registers daily and completed bank deposits, ordering and inventory of liquor/beer/wine/general dry stock

Assisted marketing director with creation and expansion of social media content, branding, and promotions

Created additional revenue streams by adding exciting ticketed events and unique customer experiences Oversaw and collaborated with bartending team to create innovative, seasonal craft cocktail menus

Supervised and assisted with planning and execution of onsite and offsite catered events of up to 200 guests

Used wine knowledge in partnership with winemakers and Veritas chef to facilitate ticketed wine pairing dinners

Developed content for, and facilitated a hard ticketed event called “Cocktails with Christina” Guests purchased tickets for this immersive experience, selling it out and creating demand for double the capacity for future events

September, 2020 -August 2021

October 2021- May, 2022

Operations Manager

Hatteras Landing Marina, Hatteras, NC June, 2022 -November, 2022 Operated retail, food & beverage, boat fuel daily

Ordered and maintained par levels of beer, wine, coffee, smoothies, dry stock, retail inventory Opened and closed store, performed financial closeout Resolved any customer service issues, promoted and explained charter boat fishing, tours, and pricing Bartender

The Wreck-Tiki Bar, Hatteras, NC August, 2022 -November, 2022 Performed opening and closing duties of stocking, cleaning, sanitizing, organizing, mis en place Served tables as well as made all of the cocktails Assisted ownership in creating marketing materials of weekly specials Fostered strong relationships within small team and with regular guests and musical performers E D U C A T I O N

Bachelors in Science in Restaurant & Foodservice Management Bachelors in Science in Hospitality Management

Rosen College of Hospitality Management, University of Central Florida Orlando, FL December 2013

C E R T I F I C A T I O N S & M E M B E R S H I P S US Bartenders Guild

Chapter Member 2019-Present

Orlando, NYC, Dallas

ServSafe Manager Certification

Nov 2021-Nov 2026

ServSafe Allergens Certification

Nov 2021-Nov 2024 TIPS On Premise 3.0 Certification Aug 2020-Aug 2023

Consejo Regulador del Tequila (CRT)

Award T Certificate in Tequila 2019

Bar Smarts Certificate

Spirits & Mixology Course 2020

Utilized conflict resolution skills to maintain a family friendly atmosphere for all guests and ensured the alcohol intake of the crowds did not affect Disney’s legendary guest experience Managed a 10-week, multifaceted International Food & Wine Festival operation that generated record financial performance of over $22 million in revenue each year Developed, trained, and led a new General Teller team responsible for processing as many as 129 register deposits daily

Worked alongside Epcot’s Operations Learning and Development team to enhance training materials for the onboarding and training of over 1,500 Cast Members responsible for teaching Cast how to properly open wine and sparkling wine bottles

Collaborated with management team to implement a new bank-out procedure resulting in a 50% decrease in overall monetary variances on total sales of over $11 million Trained to oversee the Private Dining operation for the Boardwalk Resort, and partnered with entertainment and Back of House to ensure seamless character breakfast experience for up to 400 guests a day

Front of House Bar Manager

Union Square Hospitality, LoBall Bar, New York, NY February, 2020 -March, 2020 Selected for the inaugural team of the company’s third craft cocktail bar Developed training documents and facilitated orientation, onboarding of new staff Assisted management and chef team in completely and indefinitely closing down Porchlight Bar for COVID-19 pandemic

Guest Experience Manager

Walt Disney World Resort, Lake Buena Vista, FL January, 2009 -February, 2020 Lead a 75-member staff base at the Rose and Crown Pub & Dining Room in a multi-unit, fast-paced operation with over $21 million in annual revenue emphasizing safety, memorable experiences, and efficiency

Performed monthly inventory, worked with beverage department on pricing and pour costs, and maintained spoilage, while looking to raise yield

Administered pour tests to bartenders and reconfigured opening and closing processes, checklists in partnership with staff

Oversaw a table service British Pub style restaurant and bar serving over 1,000 covers a day as well as a high-volume, quick service fish and chips shop and beer cart, with revenue of over $7 million a year Cicerone Certificate

Certified Beer Server 2019

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