Erika Garvey

Server

Location 15h@2xPhiladelphia, PA

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Summary

I started working in restaurants because I needed a job while living in New York, and a neighborhood bar and restaurant took a chance on me despite having no prior experience. Over the years, I've learned an endless amount about myself, others, and food and beverages in a way that I couldn't have gained in any other industry. I've acquired a trem... Read more

I started working in restaurants because I needed a job while living in New York, and a neighborhood bar and restaurant took a chance on me despite having no prior experience. Over the years, I've learned an endless amount about myself, others, and food and beverages in a way that I couldn't have gained in any other industry. I've acquired a tremendous respect for what goes into the industry on many levels, and have met many inspiring people and life long friends. I love the process and stories behind thoughtful, imaginative, and delicious dishes and wines, and take satisfaction in delivering those stories with pride and authenticity.

My Dream Job is I would like to own a laid back, curated hotel on the beach with access to a wonderful array of local treasures to share with my guests.

Work Experience
  • Server

    RougePhiladelphia, PA, US
    Sep. 2015 to Present (1 year and 3 months)

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    Role & Tasks:

    Server in a popular Rittenhouse restaurant. Waiting on many regulars in a restaurant that at times sees very high volume and give great service while maintaining efficiency. Memorize and sell daily specials and currently have the highest bottle sales.
    Also do service bartending and make espresso/coffee drinks per order.

  • Server

    a.kitchenPhiladelphia, PA, US
    Jul. 2014 to Sep. 2015 (1 year and 2 months)

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    Role & Tasks:

    Server in an award-winning, dynamic and modern Center City restaurant. Maintain detailed knowledge of food, wine, and beverages while also maintaining high level of service to clientele from Philadelphia and abroad. Participate in monthly wine training/testing, work closely with award-winning chef, keep up with companies’ high standards for excellent service and comprehensive knowledge of frequently changing menu. In addition to normal server duties, other duties include expo, runner, busser, and performing wine service.

  • Lead Server

    Marigold KitchenPhiladelphia, PA, US
    Jun. 2008 to Sep. 2009 (1 year and 3 months)

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    Role & Tasks:

    Worked as the head server in a casual yet sophisticated and highly reputable Philadelphia restaurant (with Chef Erin O’Shea at the helm.) Had many duties and expectations due to the small size yet high volume of the establishment, and worked there till owner, Michael Solomonov, sold the restaurant. Welcomed/served many VIP clients and always maintained a high level of service to ensure repeat business and good reviews. Organized and conducted events for large parties (10-35 people) (ie: wine tastings). Maintained a detailed knowledge of an ever changing and highly sophisticated and hyper-seasonal menu. Served well known food critics from Philadelphia and NYC from reputable publications (ie: Esquire, Bon Apetit, Philadelphia Style, Philly Weekly, City Paper) and received consistently outstanding reviews.

  • Bartender

    Iron Hill Brewery & Restaurant
    Jan. 2007 to Apr. 2008 (1 year and 3 months)

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    Role & Tasks:

    Served food and beer in a very busy University Campus (Franklin and Marshall, Lancaster, PA) brewery and restaurant. Maintained an extensive knowledge of a vast and ever-changing beer list that was brewed in-house. If understaffed, was often given control over multiple sections. Had continual updates and beer seminars in order to be knowledgeable in our customer service.

  • Server

    Cafe Moto
    Aug. 2004 to Nov. 2006 (2 years and 3 months)

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    Role & Tasks:

    Served food and made drinks in a very popular and unique restaurant which had a panache for experiential service and dining. A small restaurant with extreme high volumes at times due to the nightly live music and general rave reviews both from critics and foodies alike. Had a large and steady neighborhood clientele.

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