Jerry Salvatierra

Experience

• 

  Noah Restaurant

  -

  Manager

  I opened the restaurant as a server, then trainer and eventually became restaurant manager. Responsible for all daily operations, staffing, reservations, ordering, payroll.

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  The Ritz-Carlton Hotel Company LLC

  Jan 2001 - Jan 2011

  Banquet Captain

  I was part of the opening team in 2001. I started in their restaurant as a fine dining server, then transferred to banquets as a server as well and after 6 months became the departmental trainer until making banquet captain in 2004. I had the opportunity to work in all their F&B outlets either on the floor as a server or as a supervisor at the restaurant, lounge, bar, in room dining, pool, tiki bar, beach club and golf course.

• 

  The Ritz-Carlton Hotel Company LLC

  -

  Banquet Captain

  As a banquet captain I plan and execute all banquet event orders, from properly scheduling servers, bartenders, and houseman to coordinating with catering managers, kitchens, stewarding and engineers. I am responsible for ordering all supplies necessary for my staff to properly fulfill our guests needs and requests. Having the ability to multi task, being detail orientated, remaining flexible and calm while communicating to both the staff and clients are indispensable.

• 

  Café L'Europe

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  Fine Dining Server
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  The Ritz-Carlton Hotel Company, L.L.C.

  -

  Food and Beverage Manager