Objective:

Currently seeking a professional position where I can focus the knowledge of sales and skills I’ve gained throughout my career.

Service Profile:

Comprehensive knowledge with training on alcoholic beverages, including but not limited to premium spirits.

Experience with a wide variety of wines.

Proven ability to quickly learn all aspects of new menus and specialties.

History of providing a clear, polite, and positive communication between guests and myself, as well as myself and co-workers, including kitchen and management.

Capabilities of treating all guests as VIP’s, handling large crowds, multi-tasking and maintaining composure during stressful situations.

Service Experience:

oHilton Orlando- Orlando, FL July 2015-Present

Spencer’s Steak & Chop Server: Fine dining steakhouse. Spiels daily

menus and specials. Extensive wine knowledge.

David’s Club Server: Prior to promotion to Spencer’s. High volume.

oUnlimited Marble & Granite- Orlando, FL April 2015-June 2015

Sales Representative: Marketed and used strategic methods in

the planning and organizing of the scheduling of daily service.

Partook in service calls in both residential and commercial

areas. Negotiated business deals in order to increase revenue.

oDeepblu Seafood Grille- Wyndham Grand Orlando July 2011- March 2015

Part of the grand opening team. Training server for new

members of the restaurant. Captain of the team for private

functions or larger groups. Active participant and winner of

upselling incentives. Nomination for employee of the month.

oTodd English’s Bluezoo- WDW Swan & Dolphin November 2007- June 2011

Spiels daily specials and menu items in detail to guests and

provides recommendations when requested. Accurately

relays cooking and food preparations along with knowledge

of detailed ingredients of each menu items. Captain of the

team for private functions or larger groups. Active participant

and winner of upselling incentives.

oUnlimited Marble & Granite- Orlando, FL June 2007-November 2007

Sales Representative: Marketed and used strategic methods in

the planning and organizing of the scheduling of daily service.

Partook in service calls in both residential and commercial

areas. Negotiated business deals in order to increase revenue.

oKres Chophouse- Downtown Orlando July 2005- June 2007

Accurately spiels menu and takes the order of the guests.

Carefully and precisely communicates to the kitchen. Keeps

a clean and friendly work environment.

oEmeril’s Tchoup Chop- Royal Pacific Resort January 2003-July 2005

Part of the grand opening team. Training server for new

members of the restaurant. French style of serving.

oEmeril’s Orlando- Universal City Walk July 1999- January 2003

Moved in ranks: Captain of set up team, server assistant,

back server to front server.

Education: High School Diploma, Dr. Phillips High School, Orlando, FL

Business courses, Valencia Community College, West Campus Orlando, FL

References: Upon request

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