The Farmhouse Restaurant - Lake Placid, NY May – October 2012

Transcription

Alisha Juzapavicus
71Tilden Ave Newport, RI
Phone: 631-338-1771 E-Mail: [email protected]
Objective
To obtain a position as a server. I have over ten years of experience in the service industry along with extensive food
and wine knowledge. I am diligent and relibable. Most recently I have worked in management, however this season I am
perusing my real estate license and I am seeking 30 – 40 hours of work a week. I am available weekends and most
weeknights beginning May 1st.
Experience
Asterisk Restaurant – Newport, RI
May – November 2013
General Manger
Responsibilities

Responsible for hiring, training, scheduling staff.

Monitoring performance of bartenders and servers.

Front of the house inventory and ordering.

POS Management; updating pricing & quantities along with needed or general maintenance.

I ensured quality service and coordinated the kitchen with front of the house. Problem solving in the case of
staff issues, customer complaints or mishaps.

Booking, pricing, and organizing all catering events from first meeting to parties end. This past summer at
Asterisk I booked 3 parties that we highly successful.
Chef Owner: John Bach-Sorensen / Contact – 401-841-8833
The Farmhouse Restaurant - Lake Placid, NY
May – October 2012
General Manger
I began working at the Farmhouse a month before it’s opening assisting with purchasing service items,
decorations, liquor and wine. Consulting with chef/owner on menu options, restaurant design and set-up.
Responsibilities

I organized staff procedures, hired and trained.

Responsible for organizing invoices, and payments.

Responsible for opening and closing the restaurant and settling out bar and floor staff every evening

Organized and recorded daily revenue; tip sheets and timesheets for the accountant

Inventory control along with wine/liquor buying and all front of the house ordering.

I ensured quality service and coordinated the kitchen with front of the house. Problem solving in the case of
staff issues, customer complaints or mishaps.
The Farmhouse opened in Lake placid in June 2012 and ran through October as a seasonal restaurant. It was largely
successful and sold after its first season. It will be re-opening under new management and new name this coming
May.
Chef Owner: Eileen Mills / Contact – 518-637-1288
Forty One North – Newport, RI
June – November 2011
Server, Hostess
At Forty One North I was employed as a seasonal employee, As I would be traveling for the winter.
Responsibilities

As a server I provided quality service by greeting customers warmly and making them feel welcome

Taking orders and delivering food and drink in a timely and efficient manor.

Remembering cliental and their particular likes and dislikes.

Making sure stations were stocked and clean before, during and after service.

As a hostess I took reservations

Greeted and seated customers in a warm fashion

Organized seating charts, ensuring maximum seating capacity while still allow guests ample dining time

Assisted wait staff if when needed.
General Manger: Laurent Boisdron / Contact – 401-846-8018
Scrimshaw Restaurant – Greenport, NY
July 2004 – July 2011
General Manger, Server, Bartender, Hostess
I started at Scrimshaw as a server in 2004 upon opening. During these years I learned to bartend and occasionally filled
in as a bartender or hostess. I begin taking on more responsibly each year. In spring of 2006 I became the General
Manager.
Responsibilities

Scheduling staff

Opening and closing of the restaurant, including nightly closeouts for bar and floor staff

Inventory control and ordering

Selecting and ordered wine / liquor and created cocktail menus.

I regularly attended wine and food shows, keeping up on trends.
2

Booking, pricing, and organizing all catering events from first meeting to parties end. During my time at
Scrimshaw I planned 15 private in house events varying from 40 – 110 people, mostly rehearsal dinners, but
also birthdays, holiday parties, and one wedding

Organized all of our special events; such as our yearly 8-course Chinese new year banquet dinner, seasonal wine
dinners coordinated with local vineyards, & Prix Fixe’s.

Hiring and training staff. Held weekly and seasonal meetings reviewing food, wine and cocktail menus, as well
service instruction and critique.

Coordinated kitchen and floor staff, problem solving any issue that would arise.

Organized invoices, payments, timesheets, tip sheets and general office work.

POS Management; updating pricing & quantities along with needed or general maintenance.

Marketing via fishbowl and Facebook.

Arranged restaurant set-up, storage, and design.
I left Scrimshaw in July of 2011 in order to travel, as my work schedule and load had never allowed me to do so. I
had given three months notice and stayed on for an additional two months ensuring proper training and a smooth
transition for new management.
Chef Owner: Rosa Ross / Contact- 646-234-8837
Barristers Restaurant – Southampton, NY
October 2006 – May 2007
Server
Owner: Michael Ferran / Contact – 631-283-6206
Peconic Landing – Greenport, NY
January 2001 – April 2006
Server, Hostess
General Manger: Jackie Copas / Contact – 631-477-3800
Claudio’s Restaurant – Greenport, NY
May 1999- October 2001
Busser
Claudio’s was my first restaurant job. Here I began as a busser where I was responsible for keeping stations stocked and
clean before, after, and during serve. I cleared and set tables and assisted wait staff.
Owner: Jan Claudio / Contact- 631-477-0627
Certifications
American Sommelier Association – Manhattan, NY
January 2010
3
8 week introduction course
ServSafe Alcohol Certificate – On-line completion
July 2013
Etiam cursus suscipit enim. Nulla facilisi. Integer eleifend diam eu diam. Donec dapibus enim sollicitudin nulla. Nam
hendrerit. Nunc id nisi. Curabitur sed neque. Pellentesque placerat consequat pede.
Lorem ipsum dolor
[Insert Dates]
Lorem ipsum dolor
[Insert Dates]
4

The Farmhouse Restaurant - Lake Placid, NY May – October 2012

Transcription

Similar documents