Service Manager

DAVID L.VAN HOLT

*** ***** *******/ ********, ** 11230/ Apt 5B

Phone 347-***-**** / ************@*****.***

EXPERIENCE

*/**- ******* ******* ***** NEW YORK – In Room Dining Server New York, NY

Expedite guests food and beverage request, deliver order and collect payments

Work with department team members to assure proper and on time arrival of requested room service menu offerings

Know preparations of food and beverage offerings and be able to describe menu items and specials to guests clearly and effectively and offer additional service to maximize guest dining experience.

Resolve guest's complaints and offer alternatives to ensure guest satisfaction

Additional support to IRD by performing order taker duties such as, phone etiquette, menu interpretation to guest, expedition of servers and flow of service, conducts daily inventory of alcoholic and non-alcoholic beverages.( TIPS Certified) process amenities and cashier responsibilities (tip allocation and server deposits)

Communicate with kitchen qnd be aware of daily specials or out of stock items.

5/10- 5/11 SHERATON HOTEL BROOKLYN- Head In Room Dining Server Brooklyn, NY

Assists in ensuring adherence to all in room dining and all hotels’ F&B outlet guidelines, policies and procedures.

Expedite guests food and beverage request, process guest checks via MICROS & collect payments

Resolve guest's complaints and offer alternatives to ensure guest satisfaction

Requisitions food and beverage items according to established pars levels pertinent to the department

Coaches, counsels and retrains new employees as needed to ensure service excellence (phone etiquette, guest engagement, side work, etc.)

Know preparations of food and beverage offerings and be able to describe menu items and specials to guests clearly and effectively

12/06- 1/07 THE GLAZIER GROUP- Banquet Server (Front)/Bartender New York, NY

Greet guests and take orders for food and beverages. Record patrons' food orders for transmittal to kitchen staff. Memorize orders and describe menu items, making recommendations upon request.

Experienced in French, Russian and American service styles for “Bridgewaters” and “24thand 5th” locations.

06/02-1/07 THE WESTIN HOTEL @ TIMES SQUARE: Chef Tournant New York, NY

IRD &Banquet cook . Preparation and presentation of food menu items ordered by hotel guests. Experienced in breakfast production &a la carte menu items. Earned certification as a Banquet server through the Hotel Trades Council of New York, TIPS Certification.

6/03-2/05 THE PLAZA HOTEL Banquet Cook/Chef De Partie New York, NY

Cycled as a kitchen cook for Private dining room, In room Dining, Oyster Bar, Oak Room and Sunday brunch in the Palm Court.

Prepare and present menu items according to corporate BEO, in compliance with HACCP, N.Y Health Department.

05/98 –06/02 COSI COFFEE AND SANDWICH BAR: Restaurant Manager New York, NY

Directly responsible for restaurant operations. Budgetary analysis capabilities, responsible for sales goals, P&L knowledge

Handles customer inquiries, complaints and requests to ensure customer satisfaction

Hiring, developing and mentor staff and act as a resource to them.

05/96- 05/98 HOTEL INTER-CONTINTENTAL THE BARCLAY- Saucier New York, NY

Food preparation and serving areas to ensure a safe and sanitary food handling practices.

Production of all soups, sauces, and hot menu items for Hotel restaurant, hi-volume parties, in room guests.

11/94-05/96 HOTEL MARRIOTT WORLD TRADE CENTER: First Commis New York, NY

Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items

Store food in designated containers and storage areas to prevent spoilage

Wash, peel, and /or cut various foods to prepare for cooking or serving

EDUCATION:

NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY Brooklyn, NY

A.A.S. Hospitality Management Honors -Tau Phi Sigma

MABEL DEAN BACON VOCATIONAL HS New York, NY

High School Diploma

SKILLS : Thorough knowledge of F&B operations, food preparations, beverage service, menus and P&L capabilities. Communicate fluently in English, both orally and in writing. Ability to effectively deal with a variety of audiences some of whom will require high levels of patience, tact and diplomacy. Ability to work under pressure and deal with stressful situations during busy periods. Excellent interpersonal skills to provide overall guest satisfaction. ServSafe and TIPS certifications. Computer literacy including Microsoft Word, Excel and Outlook. POS systems; Micros,Aloha, Accubar and Squirrel.

Additional references at interview

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