Matthew Holt Resume 2016
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Matthew Holt 32 Peachtree Avenue #11 Atlanta, Ga 30305 727-534-7063 [email protected] Education Florida State University, Tallahassee Florida Bachelor of Social Science and Public Policy in International Affairs, 5/2011 Minor: Hospitality Experience Dining Room Captain, January 2013 – Current Capital City Country Club, Atlanta GA Consistently achieves the ability to provide exceptional and memorable dining experiences Monitors setup, maintenance, cleanliness and safety of dining room and bar areas Supervise and train all service and bar staff to the fine dining standards of excellence Enforces club rules and policies Coordinates food service between kitchen, bar and multiple dining room patrons Implemented maintenance program which reduced quarterly draft beer cost by $300-$450 Able to tolerate pressure and work calmly and efficiently during busy times Cross trained in Banquet room set up and break down Lead staff to achieve desired results in high quality service and experience Introduced a wine and beer seminar for servers and bartenders, strengthening knowledge of offerings which resulted in a higher beverage sales averaging 5% Handled member complaints according to club policies and procedures Monitored Back of house for consistent sanitation, food quality and presentation Balanced service with cost to insure profitability Employed an efficient, high energy and professional attitude to restaurant operations Conducted daily line-up with dining room staff
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Transcript of Matthew Holt Resume 2016
Matthew Holt32 Peachtree Avenue #11
Atlanta, Ga 30305727-534-7063
Florida State University, Tallahassee FloridaBachelor of Social Science and Public Policy in International Affairs, 5/2011Minor: Hospitality
ExperienceDining Room Captain, January 2013 – Current Capital City Country Club, Atlanta GA
Consistently achieves the ability to provide exceptional and memorable dining experiences Monitors setup, maintenance, cleanliness and safety of dining room and bar areas Supervise and train all service and bar staff to the fine dining standards of excellence Enforces club rules and policies Coordinates food service between kitchen, bar and multiple dining room patrons Implemented maintenance program which reduced quarterly draft beer cost by $300-$450 Able to tolerate pressure and work calmly and efficiently during busy times Cross trained in Banquet room set up and break down Lead staff to achieve desired results in high quality service and experience Introduced a wine and beer seminar for servers and bartenders, strengthening knowledge of
offerings which resulted in a higher beverage sales averaging 5% Handled member complaints according to club policies and procedures Monitored Back of house for consistent sanitation, food quality and presentation Balanced service with cost to insure profitability Employed an efficient, high energy and professional attitude to restaurant operations Conducted daily line-up with dining room staff
Guest Service Manager, February 2010 – October 2012Ruby Tuesday, Tallahassee FL/ Atlanta GA
Annual Sales Volume: $1Million - $1.25Million Surpassed the goal of putting the guests’ wants, desires, and needs above all other priorities Scheduled and supervised over 35 hourly staff members Consistently attained budgeted labor cost of 8-10% Maximized internal revenue by building, coaching, and training a sales driven team Oversaw and created outside sales initiative with Florida State University’s Athletic Department
to host ongoing dining events which resulted in 1.5 %– 2% monthly sales increases Accountable for overseeing training of all new employee Detailed understanding of POS systems Knowledge of P&L reports Weekly food and beverage inventory Reconciled daily transactions and cash sales, calculated and transported nightly deposits
