1. GERALD JEAN
347-387-4515 / 55 WEST 116 STREET, SUITE 153, NEW YORK, NY 10026 / JEANGERALD93@gmail.com
PROFESSIONAL SUMMARY
Multi-Lingual (French / Spanish / English), internationally trained Server, with over 5 years of progressive experience in
casual and fine dining service. Proven track record of providing exceptional customer service, and a deep understanding
of gourmet foods, culture and wine pairing. Exceptional communication skills, with the ability to multitask while
maintaining focus on extreme attention to detail, organization and cleanliness. Committed to exceeding expectations
regarding customer service and client experience.
EXPERIENCE
Head Waiter / Assistant Manager May 2015 –Present
Chez Lucienne, New York, NY
 Conduct daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
 Schedule and direct staff of 5 in daily work assignments to maximize productivity.
 Train staff on correct facility procedures, safety codes, proper recipes and plating techniques.
 Develop and maintain exceptional customer service standards.
 Inform patrons of establishment specialties and features.
 Observe diners to anticipate any additional needs and respond to requests.
 Maintain knowledge of current menu items, garnishes, ingredients and preparation methods.
 Deliver exceptional service by greeting and serving customers in a timely, friendly manner.
 Suggest additional items to customers, as appropriate, to increase restaurant sales.
 Respond to questions regarding menu selections and make recommendations when requested.
 Receive frequent customer compliments for going above and beyond normal duties.
Server July 2013 – March 2015
Violette Restaurant French Cuisine, Atlanta, GA
 Provided hospitable, professional service while adhering to policies and business initiatives.
 Anticipated guests’ needs with exceptional attention to detail, assisted guests with menu offerings and wine
pairings, and offered menu suggestions to up-sell specialty offerings .
 Performed French and interactive tableside service, including carving meats, boning fish and fowl and preparing
flaming dishes.
 Consistently adhered to quality expectations and standards.
 Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
 Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
 Scheduled and directed staff in daily work assignments to maximize productivity.
Server May 2013 – October 2014
Whine Depot, Miami Beach, FL
 Offered menu suggestions to patrons, and promoted specials to offer a wide range of options, and up-sell
appetizers, specialty cocktails, and desserts.
 Conduct frequent tableside communication with guests to ensure quality service and respond to inquiries
regarding meal preparation.
 Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special
requests.
 Maximized table turns and rotated seating for maximum guest satisfaction.
 Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
 Coordinate with kitchen staff to ensure timely and accurate order preparation.
 Efficiently resolved problems or concerns to the satisfaction of all involved parties.
 Established positive relationships with guests and employees to generate repeat business.

2. Server July 2012 – March 2013
Le Coq d’argent, London, UK
 Provided exceptional customer experiences through personally greeting customers, reciting signature cuisine
and cocktails, and anticipating guests’ needs.
 Performed elegant French and interactive tableside service.
 Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest
interactions.
 Networked with guests to enhance repeat business and generate new clientele.
Server April 2011 – May 2012
Restaurant du Rond Point, Paris, France
 Anticipated guests’ needs with exceptional attention to detail, assisted guests with menu offerings and wine
pairings, and offered menu suggestions to up-sell specialty offerings .
 Performed French and interactive tableside service, including carving meats, boning fish and fowl and preparing
flaming dishes.
 Maximized table turns and rotated seating for maximum guest satisfaction.
 Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
 Coordinate with kitchen staff to ensure timely and accurate order preparation.
Server June 2007 – October 2007
Lucky Nuggets Saloon Disneyland, Paris, France
Server July 2006 – August 2006
Les Pitons, Carbet, Martinique
EDUCATION
Ecole de Paris des Metiers de la Table du Tourisme et de l’Hotellerie, Paris, France
Associates Degree in Hospitality
Lycee Hotelier du Nord Caraibes, Martinique
BTEC First Diploma in Catering