Alongside my pursuits in the academy, I have worked in different sectors of the service industry for over 15 years in various roles, from hostess to server to management, and it is to this industry that I returned in the interim of full time, career-driven employment.
- Ability to quickly multi-task while maintaining a pleasant attitude and a clear focus
- Cultivation of a manner that puts people at ease
- Facility in communicating efficiently and effectively with a wide range of stakeholders
- Cooperation with other staff in order to achieve the goals of the restaurant
- Keen understanding of how to orchestrate an enjoyable and memorable experience for guests, as well as the critical imperative of doing so
Below is a selected list of some of the more notable places that I have had the opportunity to refine my experience in the hospitality industry.
I helped launch the 30th location of this Brazilian American Churrascaria, or steakhouse, in September 2013. It features a 50 item international gourmet salad area as well as various cuts of meat carved tableside by roving gauchos, or Brazilian cowboys. It is a fine dining environment which demands excellence from employees, as is demonstrated by a rigorous 2 week classroom training course as well as mandatory continuous training for service and management staff.
This is the third restaurant opened by the Pascale family, who have operated as restaurateurs in Syracuse for over 30 years. I helped to launch the newest addition to the Pascale family’s highly respected enterprise when the Bistro opened at Drumlins Country Club in April 2014.
Server, Split Rock Grille | Jamesville, New York | 2013 | [Closed]
This small, family owned restaurant boasts an eclectic, creative, and expansive menu, imaginative daily specials, and a comfortable, relaxed atmosphere.
Server/Asst. Mgr., Anthony’s Pasta Bar | Syracuse, New York | 2013 | [Closed]
At this intimate restaurant serving authentic italian cuisine in the heart of Hanover Square, I was a server and also performed management duties, including scheduling, inventory, and purchasing.
A coffee shop on one side and a lively bar and music venue on the other, the Caffe Cottage is an eclectic place that serves a diverse and loyal clientele. I tended and closed the bar every Saturday night; stocked liquor; conducted inventory; settled the drawers; and managed over 50 long-standing (permanent) tabs.
The Elevator is an independent restaurant in the heart of downtown Columbus that boasts a rich history and that brews all of its own beer. Business is brisk with busy lunch and dinner shifts throughout the week and blockbuster weekends, especially with the frequent conventions and events taking place in this capital city.
Scioto is a member of an elite group of country clubs. Open on all major holidays for brunch and dinner and frequently booked by members for weddings, anniversaries, and gatherings of all kinds, the Club demands a very high standard from employees. All servers are expected to be versed in wine selection, knowledgable about food pairings, and able to operate under fine dining etiquette.