David Ma

• Developed creative drink menus, incorporating seasonal ingredients and popular trends to attract customers.
• Consistently met sales goals through upselling techniques and promoting specialty cocktails.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.

• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Handled questions and concerns skillfully and redirected customers toward higher profit items to increase per-ticket revenue.

• Setting up beverage program with management team as opening team of the Herbst farm stand & eatery
• Developing new beverage , wine selection based on seasonal and pairing with manu changes.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Training FOH about beverage program and providing wine suggestion during service time.
• Negotiated favorable contracts with vendors, securing competitive pricing on premium products.

Reference : David Connor (General Manager)

Email :david.conner04@gmail.com

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

• Maintained full knowledge of menu offerings and prepare specialty drinks and cocktails.
• Mentored team members to enhance professional development and accountability in workplace.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Reviewed sales and gross profit report to assess beverage program efficiency.

• Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests
• Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
• Coordinated with team members to prepare orders on time.
• Utilized culinary techniques to create visually appealing dishes.