Summary
Overview
Work History
Education
Skills
Languages
Special Attributes
References
Hobbies and Interests
Training
Timeline
Generic

VIVIAN HUNTER

Devonshire

Summary

To obtain employment in a reputable organization where I can demonstrate my knowledge, skills along with my expertise to enhance effective and fluent customer service; within the food and beverage department, catering to the service that the guest requires, while maximizing the business’ full potential. Reliable [Job Title] with independent approach to handling high-volume customer loads. Well-versed in assisting wait staff with drinks and food orders. Excellent relationship-builder and multitasker always ready to support team needs. Reliable individual proudly offering [Number] years of experience fostering repeat customers through consistent, professional service. Skilled in designing profitable drink menus, handling cash sales and managing bar inventory. Dedicated to creating inviting environment for both guests and staff. Motivated Service Worker with exceptional social skills, communication abilities and customer service background. Dedicated to following health and safety guidelines and handling food items properly. Pursues every opportunity to support team members and proactively address issues.

Overview

36
36
years of professional experience

Work History

Restaurant and Bar Captain

Azura Bermuda Boutique Hotel
03.2023 - Current
  • Prepared bartender, and food and Beverage server schedules and cross-trained staff to meet business demands
  • Implemented staff training programs to refine bartending skills and knowledge of products.
  • Managed cash handling procedures, ensuring accurate accounting of daily transactions.
  • Ensured smooth bar operations by managing inventory, ordering supplies, and maintaining cleanliness standards.
  • Resolved conflicts among team members, promoting a positive work environment for all employees.
  • Developed strong vendor relationships to negotiate favorable pricing on premium liquors and supplies.
  • Evaluated employee performance regularly providing constructive feedback for continuous improvement.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
  • Engaged with dis-satisfied customers, sought resolutions and addressed issues with staff
  • Recruited, interviewed, hired and trained staff to company service-oriented values
  • Delivered store sale and financial objectives, improved restaurant operations and service quality.
  • Boosted beverage sales with innovative cocktail creations and seasonal menu updates.
  • Collaborated with the culinary team for successful pairing of food and beverages to enhance guest experience.

Lead Waiter

The Loren Hotel at Pink Beach
12.2019 - 03.2023
  • Facilitating all restaurant duties under the scope of a senior waiter role
  • Completing the standard tasks of a server but also including training of new staff
  • Assisting the Food and Beverage Captains with their supervisory task providing excellent customer service to guest and other duties as my be of 'Lead Waiter'
  • Reporting to the 'Director of Food and Beverage Operations' of the Loren Hotel.
  • Streamlined table turnover rate by efficiently managing waitstaff during peak hours.
  • Increased repeat patronage by establishing rapport with guests and personalizing their dining experience.
  • Improved communication within the team through regular briefings and debriefings, resulting in a more cohesive work environment.
  • Reduced order errors by accurately recording guest preferences and communicating them clearly to the kitchen staff.

Senior Food and Beverage Server

Fairmont Southampton Resort
12.2010 - 12.2019
  • Providing Five Diamond service in the Newport Five Diamond restaurant
  • Providing waitering service at Bacci Italian Restaurant, Waterlot Steakhouse; on a daily basis ensuring the guest feel welcome and appreciated.

Restaurant Manager

Island Entertainment Brand, Margaritaville
09.2008 - 12.2010
  • Manage and rostering approximately 332 staff that were responsible for providing customer service, food preparation along with cleaning and sanitation
  • Ensuring that customer needs are satisfied, while promoting teamwork
  • Effectively manage Restaurant and Bar
  • Train and evaluate employees
  • Liaison between restaurant and bar to ensure smooth dining experience for the guest.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.

Assistant Maitre D'

Royal Caribbean Cruise Line
09.2002 - 06.2008
  • Providing food and beverage service at an international level
  • Dining room waiting and customer service.
  • Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
  • Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
  • Answered customer questions about hours, seating, and menu information.
  • Supported servers, food runners, and bussers with keeping dining area ready for every guest.
  • Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
  • Took reservations by phone and walk-in, keeping scheduling demands, and kitchen output in time to avoid overbooking.
  • Assigned patrons to tables suitable for needs and restaurant section rotation.

Assistant Restaurant Manager

Renaissance Jamaica Grand Resort
05.2000 - 09.2002
  • Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
  • Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
  • Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
  • Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
  • Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
  • Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
  • Collaborated with kitchen staff to develop new menu items based on seasonal ingredients and customer preferences.

Assistant Maitre D'

Norwegian Cruise Line
02.1997 - 04.2000
  • Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
  • Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
  • Answered customer questions about hours, seating, and menu information.
  • Supported servers, food runners, and bussers with keeping dining area ready for every guest
  • Electively supervised over thirty (30) waiters to cater to an average of three hundred and sixty (360) Guests to each serving
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Competently served the company in Europe (example Scandinavia and the Mediterranean) and the Caribbean.

Head Banquet Sever

Renaissance Jamaica Grande Mariott Resort
04.1994 - 02.1997
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Excellent communication skills, both verbal and written.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Strengthened communication skills through regular interactions with others.

Food and Beverage Sever

Sandals Dunn’s River Resort
01.1991 - 04.1994
  • Took patrons orders and accurately entered into POS system to transfer order data to kitchen
  • Promoted guest satisfaction and loyalty through personable service and proactive check-ins.
  • Maintained a clean and organized dining area for an enjoyable guest experience.
  • Enhanced customer satisfaction by providing attentive service and anticipating guests'' needs.
  • Managed high-volume order requests during peak hours while maintaining accurate order fulfillment and prompt service.

Food and Beverage Server

Boscobel Beach Resort , Ocho Rios
02.1988 - 01.1991
  • Maintained a clean and organized dining area for an enjoyable guest experience.
  • Increased repeat business by building rapport with customers through friendly conversation and personalized service recommendations.
  • Contributed to team success by cross-training in multiple roles, ensuring seamless coverage during busy periods or staff absences.
  • Streamlined beverage preparation processes, resulting in faster turnaround times and higher overall efficiency levels.
  • Implemented upselling techniques for add-ons and specialty items, driving additional revenue for the establishment.
  • Promoted a safe dining environment by adhering to strict food handling guidelines and maintaining cleanliness standards throughout the establishment.

Education

Wine & Spirit Education Trust
London, England
01.2023

Boy’s Town Heart NTA
Kingston, Jamaica
01.2018

Oracabessa High School
St. Mary, Jamaica
01.1987

Oracabessa Primary School
St. Mary, Jamaica
01.1982

Skills

  • SOFTWARE APPLICATION: Microsoft word -Microsoft Excel - Microsoft Powerpoint
  • POS - Squirrel - Aloha
  • Micros - Silverware - Kiskadee

Languages

English: Fluent

Special Attributes

  • Team-player
  • Inter-personal Relationship
  • Good Communication Skills
  • Bartender
  • Tips Certified

References

  • Rochelle Quinn, Executive Director of Conferences Service and Discovery, Bermuda Fairmont Southampton, Rochelle.quinn@fairmont.com, (441)-533-6908
  • Mr. Norman Gardener, Food and Beverage Dietary Manager, King Edward Memorial Hospital, Bermuda, normangardener@yahoo.com, (441)-504-8835

Hobbies and Interests

Hobbies: Playing football, socializing, swimming, cooking and reading

Training

  • Norwegian Cruise Line US Public Health Certificate – July 2000
  • Royal Caribbean Cruise Line First Aid and Fire Training certificate
  • Crowd Management certificate


Timeline

Restaurant and Bar Captain

Azura Bermuda Boutique Hotel
03.2023 - Current

Lead Waiter

The Loren Hotel at Pink Beach
12.2019 - 03.2023

Senior Food and Beverage Server

Fairmont Southampton Resort
12.2010 - 12.2019

Restaurant Manager

Island Entertainment Brand, Margaritaville
09.2008 - 12.2010

Assistant Maitre D'

Royal Caribbean Cruise Line
09.2002 - 06.2008

Assistant Restaurant Manager

Renaissance Jamaica Grand Resort
05.2000 - 09.2002

Assistant Maitre D'

Norwegian Cruise Line
02.1997 - 04.2000

Head Banquet Sever

Renaissance Jamaica Grande Mariott Resort
04.1994 - 02.1997

Food and Beverage Sever

Sandals Dunn’s River Resort
01.1991 - 04.1994

Food and Beverage Server

Boscobel Beach Resort , Ocho Rios
02.1988 - 01.1991

Wine & Spirit Education Trust

Boy’s Town Heart NTA

Oracabessa High School

Oracabessa Primary School

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