Bartender Food Server
Resume:
John Whitsitt
Food and Beverage
Scottsdale, AZ *5250
**************@*****.***
In my several years in both corporate and chef owned establishments, I have strived for and encouraged exceeding the guest expectations; dedication to guest satisfaction with emphases on anticipating guest needs has led to my success. By applying both support and guidance to my team members I have achieved both camaraderie and respect from owners and employees. I have also been involved in recipe and cocktail designs at all of these. Work Experience
Bartender and Server
PRESTON'S STEAKHOUSE - Scottsdale, AZ
August 2016 to Present
I lead our staff together with management to ensure the best steakhouse experience and memories. serve, and cook
BANQUETS/ TROON COUNTRY CLUB - Scottsdale, AZ
October 2013 to Present
SCOTTSDALE, AZ
I work in all areas of the property from banquets, poolside grill, Quails Nest, and Mens Grill. I bartend, serve, and cook.
bartender
EVENT COORDITNATOR/ PINETOP COUNTRY CLUB - Pinetop, AZ May 2013 to October 2013
PINETOP, AZ
I was in charge of all banquets and cater out functions, from BEO with the chef, to sales, billing, layout, inventory, ordering, bartender, server, training included. EXCEL BEO forms. FOH SUPERVISOR
TONTO VERDE COUNTRY CLUB - Rio Verde, AZ
December 2009 to May 2013
As the front of house supervisor I performed as bartender, server, host, and banquets which also included training. I also did inventory and ordering, EXCEL menus and descriptions, and in the kitchen one
season as sauté and grill.
FRONT OF HOUSE MANAGER
MEDIZONA RESTAURANT - Scottsdale, AZ
August 2006 to October 2009
Involved in all aspects of daily operations including business development, bookkeeping/cash flow management, payroll, ordering, food cost and pricing, inventory control, operating and closing procedures.
I also helped in design and opening of lunch menu. Promoted and preformed catering functions such as Terrell Owens Super Bowl Party at E4, Escandalesque
dinner party during fashion week/Scottsdale.
Increased check average from $38 to $55 per person in house, and $100 per person on groups of 10 or more.
BARTENDER/FOOD SERVER
RANCHO PINOT GRILL - Scottsdale, AZ
October 2004 to June 2006
While working in a small well known chef owned restaurant. I performed several duties from purchasing to guest relations.
This restaurant was operated as a pool house format; all tables were of equal concern. MAITRE'D MANAGER
RESTAURANT HAPA - Scottsdale, AZ
August 2002 to October 2004
I Performed and coordinated the full day to day operations of the top rated restaurant by ZAGATS and achieve first ever WINE SPECTATOR award.
Involved in every area of management, bookkeeping, cash flow, payroll, taxes, inventory control, ordering,
food cost and pricing.
Supervised staff including hiring, training, and all opening closing procedures. Education
CERTIFICATION
ARIZONA CULINARY INSTITUTE - Scottsdale, AZ
2007 to 2008
Skills
Food Service, Culinary, Italian, Grill, Fast Food
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