Cesar Lopez

12024 Meadow Bend Loop Apt 312

Orlando Florida 32821

Phone # (407)953-7280

E-mail:

Objective

To obtain a Food & Beverage position with a company whose corporate culture is shaped by building relationships and focuses on personal and professional growth.

Professional Experience:

Food & Beverage Supervisor

Four Points by Sheraton Orlando Studio City (April 01 – Current)

  • Promoted to Food & Beverage Supervisor by the new Ownership/Management Company for hard work, dedication and my overall knowledge of food and beverage operations. Once new company took over, I was promoted within sixty (60) days. My previous position was Banquet Captain from 11/14 – 03/16
  • Used my knowledge in F&B to turn around a very high beverage cost in less than two (2) months by following previous standards
  • Responsible for bringing associate morale up and focusing on not only keeping the guest happy but also our prized associates
  • Responsible for interviewing, hiring, scheduling and management of all aspects of Food & Beverage (restaurant, lounge, kitchen and banquets)

Banquet Captain/Supervisor

Four Points by Sheraton Orlando Studio City (November 14 – March 16)

  • Responsible for organize and coordinate the setup, service and breakdown for all Food and Beverage functions, maintain communication with meeting planners ensuring complete guest satisfaction, in charge of proper training on servers
  • Ensure that a high level of sanitation and cleanliness is maintained before, during and after each shift
  • Review any changes on Banquet Event Order’s (BEO) including, guarantees, times, set-up requirements, checking with banquet manager and event planning manager for any last minute opportunities. Check function room for cleanliness, burnt light bulbs, proper door signage and making sure it’s damage free
  • Sees that all functions take place on time and according to plan. All rooms to be ready 30 minutes ahead of scheduled time and ready to receive guest. Responsible for all servers on the floor and supervises service receive by guest throughout each function assigned. Staff is ready at attention 15 minutes before start time
  • Close Banquet check, double checking for accuracy and making additions needed and has host sign it. Completes a detailed captain’s critique for each assigned function. Distributes all necessary paperwork at end of shift

Head Server

Lolailo Inc Restaurant Spaniard Food Cuisine, Orlando, FL (January 2014-October 2014)

  • Greet customers as they arrive, arrange for appropriate seating arrangements and take orders, be cordial pleasant and welcoming as customer satisfaction and retention as a prime concern
  • Prepare tables, lay napkins and dishes and ensure that all flatware is properly set, check the menu is available and in good physical condition, be familiar with what the menu offers and what each menu item consist of
  • Handle table bookings, mark booked tables and direct or escort customers to them
  • Suggest menu item that feel customers will like, along with ensuring that the customers know of daily specials
  • Inform customers of the approximate time that their order will take to prepare and serve, provide kitchen staff with order information manually or through POS
  • Assist customers in selecting their drinks and provide any food preparation details that they may ask for, pick up orders from the kitchen and check them for accuracy and serving size, deliver orders making sure the customers are satisfied with the quality, ask any additions to the order, replenish drinks
  • Knowledge about wine and witch recommend for every meal, open and pour by following appropriate restaurant protocols
  • Take complaints and suggestions from customers and ensure that they are relayed to the proper authorities and are addressed properly
  • Thanks customers as they leave, clear tables and clean table tops, replace table cloth and clear dishes, ensure fresh dishes are set on all tables for net customers

Banquet Server

Four Points by Sheraton Orlando Studio City (March 2011 – December 2013)

  • Set banquets rooms and halls as per instructions of the event manager, prepare rooms in terms of adjusting lights and setting appropriate temperature
  • Ensure that all decorations have been set in accordance to the instruction, make sure that tables are set in accordance to the BEO’s, linen, dishware and flatware
  • Fill glasses with water before guest arrive and refill them during the course of the event
  • Greet guest in a cordial manner as they arrive, offer welcome drinks and ask if they need any additional item
  • Set banquets tables with dishes, carry food trays to the tables, ensure that the food is replenished in a quick manner
  • Deliver beverages as per guest instructions, anticipate guest needs continually and fulfill them appropriately
  • Clean dishes and flatware once the event has ended, clean premises along with stripping table cloths and napkins, take down decorations as instructed

Education:

Diego Echeverria High School; Quillota;CHILE; Diploma 1997

University of Chile (1998-2003) Psychologist

Certification

Microsoft Office (Windows, Excel, Word, etc...)

TIPS Certified Trainer (Alcohol Awareness)

Safe Staff ( Food safety Certified )

Languages:

English

Spanish

References available upon Request