Gregory de la Cruz

Travelocity named Rasika one of the top 25 restaurants in the county.
Responsible for all aspects of food and wine service in past-paced, high-volume, with
highest quality service required.

Responsible for all aspects of food and wine service, including many daily specials
in a past-paced, high-volume, with highest quality service required.

Working in teams of two, was jointly responsible for the service of food and wine.
Trained new hires in all aspects of service including the team concept.

Responsible for all aspects of food and wine service including tableside food
preparation and wine decanting. Was jointly responsible for all aspects of training for
new hires and all VIP wine functions.

Responsible for all aspects of food and wine service, including many daily specials.
Trained all new hires in every aspect of service. Maintained personal inventory of
wine stock to be informed of 86 items. Worked also in the banquet facilities.

Responsible for all aspects of food and wine service, including setting up and
working the outside patio. Bartended in the vodka and caviar bar area when
necessary. Trained new hires in every area of the restaurant.

Starting off as a breakfast and lunch waiter, 1 was promoted to back waiter, then
captain of restaurant run by the youngest chef ever to be awarded two Michelin stars
-chef Gerard Pangaud. In this position I was responsible for entire waitstaff and
busboys. These responsibilities included training all new waitstaff, scheduling,
complete setup and breakdown of entire dining room daily and working closely with
management to improve our restaurant. An oral pre-fixe menu changed weekly. Other
pre-fixe menus changed seasonally. I also bartended in the lounge and worked
occasionally in the other restaurant. Service was of the highest quality of any
restaurant in the country.