Tri Truong has over 3 years of experience in the hospitality industry as a bartender and server. He has a proven ability to provide excellent customer service and adapt to diverse and challenging workloads. Truong is currently a bartender at Green Leaf Vietnamese Bell Town restaurant, where he greets guests, ensures their needs are met, and demonstrates knowledge of food and drink menus. He is seeking a new opportunity at a reputable restaurant where he can continue utilizing his strong work ethic and customer focus.

1. TRI TRUONG
6230 S 129TH
ST, APT 25 | SEATTLE, WA 98178 | T: 206 409 2735
E: minhtriltruong@yahoo.com
Summary: Energetic, customer-focused and extremely dependable individual with over 3 years
diversified experience in different hospitality industry institutions. Proven ability to adapt to the demands
of a diverse and challenging workload. Ready for new challenges, and is now seeking a suitable position
with a reputable and exciting restaurant. Possess strong work ethic and a desire to go beyond the
expectations of employer.
Area of expertise:
Health codes
Outstanding guest experience
Relationship building
Food products knowledge
New drinks creation
Upselling
Work Experiences:
Green Leaf Vietnamese Bell Town restaurant 06/2014 -Present
Bartender
 Greets guests and make them feelcomfortable.
 Learns menu items and be able to describe them appropriately to guests.
 Checks-in with guests to ensure that everything is going well.
 Works with other servers and be a team player.
 Mixes drinks, cocktails, and other bar beverages as ordered.
 Demonstrates a thorough knowledge of food and beverage products, menus
 Restocks and replenish bar inventory and supplies
Long Provincial Vietnamese Restaurant 07/2011 – 05/2014
Bartender - Server
 Greets all customers pleasantly and took food and drinks orders.
 Making drinks during happy hour session, being full time server during dinner
and lunch time
 Handle all tasks related to daily bartending and serving operation
 Keeps kitchen staff informed by noting timing of meal progression.
 Guides and helps patrons select food and beverages by presenting menu; offering
cocktails and aperitifs; suggesting courses; explaining the chef's specialties;
identifying appropriate wines; answering food preparation questions.
 Contributes to team effort by accomplishing related results as needed.
 Prepares room for dining by clothing tables and setting decorations, condiments,
candles, napkins, service plates, and utensils.
Academic: Bellevue College - AS Degree
Reference: Anthony Moore ( Greenleaf Bar Supervisor) T: 206-321-6327
Availability: Open Availability, Available for Lunch, Brunch, Dinner, Happy Hour.