JOSEPH MANSFIELD

This restaurant is located in the Charleston Place Hotel. It was here where I trained on the Forbes 5-star standards and practices of serving in a high-end restaurant. I learned how to make alcoholic beverages, barista drinks, as well as serving at a very high volume fine dining environment. I met the needs of all guests, and made their experience memorable.

I was trained in the steps and services for the fine dining experience. I learned a fair amount about wine, how to pair it, how to describe it, and how to sell it. This was a fine dining steak and seafood restaurant that would also hold banquets and private parties. I started as a server assistant at this location. I was then promoted to server, and often lead many of the private party and banquet events.

Learned to multi-task at a high level in a high volume restaurant. From 2 tops to 30 top walk-ins who requested all checks to be separate, this is where I learned to handle extreme volume for both lunch and dinner shifts.