David Sherlock

Experience

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  Ruthie's Steakhouse at Riverside Casino & Golf Resort

  Aug 2006 - Dec 2015

  Created and maintained a wine list of 150 bottles that uniquely reflected the overall aesthetic of the restaurant and its menuPaired and sold wine and other beverages to guests with respect to their personal tastes and menu selectionsDeveloped and presented region specific wine and food pairing menus for invitation-only dinner parties for up to 25 guestsTrained front-of-house service staff in food and wine knowledge, including presentation and serviceOrdered wine and beer on a weekly basis by working closely with area wine vendors Ordered and maintained an inventory of appropriate glassware for wine, beer, and spirits, Prepared and presented wine curricula for staff seminars Continue to maintain a strong working knowledge of classic wine regions, varietals, and labels Show less Mixed both classic and modern cocktails, poured wine, and served beer in a timely manner for up to 200 guests in two separate restaurant outlets simultaneously 5 evenings a weekEfficiently served full course dinners for up to 7 guests at the bar while filling all drink orders from the waitstaffStocked the bar on a nightly basis to ensure smooth bar operations, including wine, beer, liquor, garnishes, syrups, juices and other mixersAccurately closed each guest check with the appropriate payment method, including cash, credit card, hotel room charge, gift certificates or casino VIP resort club cardsResponsible for a cash bank of up to $1500Calculate end of night net sales reports for each server to determine tip out to bar and host staffTIPS Certified - Exp. 9/2/18 Show less Performed the duties of general manager in their stead, including assigning table sections, expediting food, and generally managing a service staff of up to 8 employeesCalmly and routinely fulfilled a wide array of restaurant specific operations such as correcting order errors, handling guest complaints in an appropriate fashion, comp'ing food or drink orders when necessary, greeting and seating guests, answering the telephone, bussing tables, running food, and generally tending to the every need of each guest I encounteredSupervised service staff of up to 5 employees one night a week, performing the aforementioned duties, while also fulfilling my duties as bar managerCommunicated with kitchen staff in order to fill the dietary needs of the guestsHandled with a positive attitude any guest complaints that may arise, including service or food quality issues Show less

  • Executive Wine Steward

    Aug 2009 - Dec 2015

  • Bar Manager

    Aug 2008 - Dec 2015

  • Front of House Supervisor

    Aug 2006 - Dec 2015
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  Fish

  Oct 2016 - now

  Server