Server tại Chima Brazilian Steakhouse

8/2019 → 8/2020 (1 năm )

1901 John F Kennedy Blvd, Philadelphia, PA 19103, United States

• Executed fast-paced tableside rodizio service in a 300+ seat luxury steakhouse, maintaining precise table maintenance and brand standards under peak volume. • Managed coursing, specialty beverage pairings, and customized guest preferences for high-profile parties, corporate dinners, and private banquets. • Streamlined service flow and cut floor delays across sections by adopting proactive communication protocols with gaucho carvers and bussing teams.

Server Captain tại Morimoto Philadelphia

4/2021 → 3/2023 (1 năm 10 tháng)

723 Chestnut St, Philadelphia, PA 19106, United States

Executed luxury fine dining standards for multi-course omakase and tasting menus in a high-volume, premier Iron Chef flagship restaurant. • Demonstrated comprehensive menu knowledge of premium Japanese ingredients, sake pairings, and distinct preparation techniques to guide guest selections and drive check averages. • Coordinated closely with kitchen and service teams to maintain meticulous course timing, seamless table turns, and proactive service recovery for high-expectation guests.

Team Leader / Bar Lead • Full-time tại His & Hers Restaurant Bar

2/2023 → 1/2025 (1 năm 11 tháng)

216 South St, Philadelphia, PA 19147, United States

• Supervised evening floor and bar service for 100+ covers per night, coordinating staff, guest flow • Increased average check size by 18% across 12 months through targeted staff training on premium spirits, craft cocktails, and suggestive selling. • Managed end-of-night financial reconciliation across digital POS and cash drawers, conducting strict bar inventory audits to reduce variance and waste.

Assistant Restaurant Manager • Full-time tại Pho Ga Thanh Thanh

7/2022 → 6/2026 (3 năm 11 tháng)

6201 N Front St Unit 115, Philadelphia, PA 19120, United States

• Directed shift operations for a 15-person crew across 25 tables, including floor flow, guest recovery, and weekend table turns; executing end-of-day financial reconciliation and labor scheduling alongside the owner. • Managed inventory counts, par levels, vendor replenishment, and waste-control practices; supported owner-led P&L review and maintained food-safety, sanitation, and health-inspection compliance • Reduced ticket times and order errors by implementing bilingual communication protocols between Vietnamese kitchen staff and English service teams. • Built a standardized FOH training curriculum, onboarding 12 new hires and standardizing service execution across all shifts.

RAMP (Responsible Alcohol Management Program) Certification

2/2023

RAMP (Responsible Alcohol Management Program) is Pennsylvania’s official, PLCB-run alcohol seller–server training program designed to reduce underage sales, service to visibly intoxicated patrons, and alcohol-related incidents. It requires owner/manager training plus server/seller training for all staff who serve, sell, or check IDs (with at least 50% of a location’s alcohol staff trained for full RAMP status), and certifications are typically valid for 2 years before renewal. The curriculum covers ID verification, signs of intoxication, legal liability, and intervention techniques, and RAMP status can provide mitigation in PLCB disciplinary cases.

ServSafe Food Safety Certification

8/2022

ServSafe is a nationally recognized food safety training and certification program created by the U.S. National Restaurant Association to help foodservice workers and managers prevent foodborne illness and comply with health codes. It covers core topics like personal hygiene, time–temperature control, cross-contamination, cleaning and sanitizing, and allergen safety, with the Manager level accredited by ANSI and accepted by most state and local health departments. Earning ServSafe signals professional credibility, improves hiring and promotion prospects, and can lead to higher pay and better health-inspection outcomes.

Elizabeth Nguyen - Owner

Pho Ga Thanh Thanh

nonlacorporation@gmail.com