Hello Hiring Manager,

Upon your indulgence, please note my included resume. I have an active and continued passion for all aspects of the dining experience; as well as, both culinary and wine study.

I am greatly experienced in varied styles of dining presentation and

varied positions there within: ( Captain/ Server/ Bartender/ Host/ Manager.)

I have consistently "driven sales", and fostered repeat business.

Lastly, I am avidly devoted to customer service ideals; in addition to, embodying strong mentoring skills and a dynamic, creative sensibility.

I enthusiastically look forward to corresponding further, regarding contributing to the growth of your organization.

*** OPEN AVAILABILITY ***

*** PURSUING A FUTURE CAREER AS A SOMMELIER ***

Best wishes and future success,

Christopher Hart.

CHRISTOPHER HART

375 South End Avenue. #33A. New York, NY. 10280. TEL. 917-***-****.

EMAIL: ady6y9@r.postjobfree.com

EDUCATION: Montclair State University: Montclair, NJ.

English, Contemporary literature study. 2005-2007.

Morehouse College: Atlanta, GA.

B.A. Political Science. Minor French. 1993.

SUMMARY OF QUALIFICATIONS:

Strong background in public relations with an emphasis on customer service.

Excellent administrative skills; marked by thorough completion of assigned tasks, and strict attention to detail.

Well-developed management and organizational ability, complimented by excellent analytical, interpersonal, and communications skills.

A high degree of dedication, dependability and self-motivation.

WORK EXPERIENCE:

Captain. September 2021 to May 2023.

PORTALE. 126 West 18th Street. New York, NY. 917-***-****.

Elegant, formal dining environment (Chef driven.) Strong emphasis placed on

detailed food and wine knowledge, detailed service standards

and fine dining finesse.

REFERENCE: Michael Martikainen. (GM.) Michael Givic (AGM.)

Captain. April 2021 to April 2022.

UPLAND. 345 Park Avenue South. New York, NY. 212-***-****.

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed

on detailed food and wine knowledge, detailed service standards

and fine dining finesse.

REFERENCE: Pedro Morales. (GM.)

Captain. February 2020 to September 2020.

AMERICAN BRASS. 2-01 50th Avenue. Queens, NY. 718-***-****.

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed

on detailed food and wine knowledge, detailed service standards

and fine dining finesse.

REFERENCE: Gino Solano. (GM.)

Captain. February 2018 to January 2020.

VILLANELLE. 15 East 12th Street. New York, NY. 212-***-****.

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed

on detailed food and wine knowledge, detailed service standards

and fine dining finesse.

REFERENCE: Antonio Lacan (GM.)

Captain/Bartender. May 2018 to March 2019.

THE MILLING ROOM. 446 Columbus Avenue. New York, NY. 212-***-****.

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed

on detailed food and wine knowledge, detailed service standards

and fine dining finesse.

REFERENCE: Jonathan Lopez (GM.)

Captain. November 2016 to October 2017.

I TRULLI. 122 East 27th Street. New York, NY. 212-***-****.

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed

on detailed food and wine knowledge, detailed service standards

and fine dining finesse.

Captain. April 2016 to November 2016.

HEARTH. 403 East 12th Street. New York, NY. 646-***-****.

Elegant, semi-formal dining environment (Chef driven.)

Strong emphasis placed on detailed food and wine

scholarship, and fine dining finesse.

REFERENCES: Christine Wright (GM.), Meredith Mandel (Service Director.)

Captain. May 2015 to December 2015.

BAR BOULUD. 1900 Broadway. New York, NY. 212-***-****.

Elegant, formal dining environment (Chef driven.) Strong emphasis placed on

detailed food and wine knowledge, detailed service standards, and fine dining

finesse.

REFERENCE: Kelly Armstrong (GM.)

Captain. January 2015 to June 2015.

THE MONKEY BAR. 60 East 54th Street. New York, NY. 212-***-****.

Elegant, formal dining environment (Chef driven.) Strong emphasis placed on

detailed food and wine knowledge, detailed service standards, and fine dining finesse.

REFERENCE: Christopher Dorsey (GM.)/ Julie Hennigan (Assistant GM.)

Captain. April 2013 to May 2014.

BLT FISH. 21 West 17th. Street. New York, NY. 212-***-****.

Elegant, formal dining environment (Chef driven, 3-Star.) Strong emphasis placed on

detailed food and wine knowledge, detailed service standards, and fine dining finesse.

REFERENCE: John Tersh (GM.) 212-***-****./ 973-***-****.

Captain. January 2013 to March 2014.

TELEPAN. 72 West 69th. Street. New York, NY. (CLOSED.)

Elegant, formal dining environment (Chef driven.) Strong emphasis placed on

salesmanship, detailed food and wine knowledge, and wine scholarship.

REFERENCE: Scott Mayger (GM.) Bill Flatley (Maitre D'hotel.) 212-***-****.

Captain/Bartender. July 2012 to February 2013./ January 2003 to May 2004.

ARTISINAL. 2 Park Avenue. New York, NY. 212-***-****.

High-volume, "formal" bistro, dining environment. Strong emphasis placed on

detailed food and wine knowledge, with particular stress on extensive

cheese and wine selections.

REFERENCE: Cyril Renaud (GM.) 212-***-****.

Captain. September 2011 to November 2012.

ADARA. 77 Walnut Street. Montclair, NJ. (CLOSED.)

Elegant, formal dining environment (Chef driven.) Strong emphasis placed on n

salesmanship, detailed service standards, culinary scholarship, and the presentation

of "Edge cuisine"/ Molecular gastronomy.

REFERENCE: Tre Ghoshal (Chef/ Owner.) 973-***-****.

Server/Bartender. February 2010 to March 2011.

ACCADEMIA DI VINO BROADWAY. 2427 Broadway. New York, NY. (CLOSED.)

Elegant, semi-formal dining environment (Chef driven.) Strong emphasis placed on

salesmanship, detailed food and wine knowledge, and Italian regional

wine scholarship.

Server. January 2010 to February 2011.

MINETTA TAVERN. 113 MacDougal Street. New York, NY. 212-***-****.

Elegant, semi-formal dining environment. (Chef driven, 3-Star.)

Strong emphasis placed on salesmanship, and detailed food, wine and spirit

knowledge.

REFERENCE: Arnold Rossman (GM.) 212-***-****.

Server/Bartender. May 2009 to January 2010.

CITY HALL. 131 Duane Street, New York, NY. (CLOSED.)

Elegant, semi-formal environment (Chef driven.) Strong emphasis placed on

detailed food, wine and spirit knowledge, and detailed service standards.

REFERENCE: Richard Hannano (Dir. of Operations.) 212-***-****.

Captain/Bartender/Manager. May 2006 to September 2009.

REGGIANO'S. 500 Pleasant Valley Way. West Orange, NJ. 973-***-****.

Elegant, semi-formal dining environment. Responsibilities included floor, bar

and catering management, hiring, service training, and wine list development.

REFERENCE: Gabe Catalano (Chef/ Owner.)

Captain/Bartender. April 2004 to January 2005.

RM. 33 East 60th. Street. New York, NY. (CLOSED.)

Elegant, contemporary, formal dining environment (Chef driven, 3-Star.)

Strong emphasis placed on detailed food and wine knowledge.

Server/Bartender/Host. November 2000 to October 2002.

TRIBECA GRILL. 375 Greenwich Street. New York, NY. 212-***-****.

Elegant, semi-formal dining environment. Strong emphasis placed on food

and wine knowledge.

REFERENCE: Martin Shapiro (GM.) 212-***-****.

Manager/Server/Bartender. March 1999 to November 2000.

O'NEAL'S. 49 West 64th. Street. New York, NY. (CLOSED.)

High-volume, "formal" bistro dining environment. Responsibilities included hiring,

service training, and shift management.

Further work experience in Atlanta, GA. 1992 to 1999.

CHOPS.(Steakhouse and Lobster Bar.)(Captain/Bartender/Host.) A highly customer

service oriented, formal dining environment, with strong emphasis placed on

salesmanship, detailed service standards, as well as; food, wine and spirit

knowledge.HORSERADISH GRILL. (Manager/Server/Bartender.) An elegant, formal

dining environment with strong emphasis placed on both culinary and wine education.

Responsibilities included hiring, service training, and shift management.

HOUSTON'S. (Server/Bartender.) A greatly customer service, high volume, bistro

dining environment, with strong emphasis placed on team service.

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