Victoria M Hurst
no image
Location: Red Bank, NJ, USA
School: Johnson & Wales University
Field of study: MS in Hospitality Management

Victoria M Hurst

Current Address:
52 Jean Terrace
Red Bank, NJ 07701

Johnson and Wales University Providence, RI November 2017 – May 2019
• Master of Science in Hospitality Management

The Culinary Institute of America Hyde Park, NY July 2013 – December 2016
• Bachelor of Business Administration, Culinary Arts Management with a Concentration in Advanced Wine, Beverage, and Hospitality December 2016
• Associate’s in Occupational Studies in Culinary Arts March 2015

Ocean Place Resort & Spa Long Branch, NJ February 2020 – present
Food and Beverage Supervisor
• Utilize RPower operating system
• Aid in reopening and enforcing regulations during COVID-19 pandemic
• Oversee all outlets including the dining room, terrace, lounge bar, pool bar, beach bar, tiki bar and In Room Dining areas
• Oversee 15 to 20 employees per shift
• Create schedule and insert into ADP for all front of the house employees
• Create and implement side work and par sheets for all outlets
• Anticipate staff needs and administer “cuts” when necessary
• Aid kitchen and staff in expediting and/or running food
• Ensure that the staff, who are handling alcohol, possess their ABC cards at all times
• Adhere to all Food Safety and Sanitations codes
• Maintain and replenish assigned bank

Burro Bar South End Boston, MA May 2019 – November 2019
Restaurant Manager
• Create schedule for all front of the house employees
• Provide staff with a pre-service every night to go over important information regarding specials, holidays, new products, or new menu items
• Ensure that the guests with food allergies are served by a manager
• Record daily tip outs for servers, back-servers, and bartenders
• Replenish, maintain, and record the house bank on a reconciliation form
• Ensure that there is no or limited overtime for any employee, according to business
• Oversee 10 to 15 employees per shift
• Utilize Toast operating system
• Adhere to all Food Safety and Sanitations codes

Henrietta’s Table, The Charles Hotel Cambridge, MA October 2018 – April 2019
Restaurant Manager
• Distribute cash tips to staff and ensure it is accounted for by signing for the tips
• Put the schedule into ADP Timesaver
• Ensure staff are following policies and following up with Records of Conversations or couching and counseling
• Oversee 10 employees per shift
• Create cocktails and sit in on tastings with liquor representatives for the beverage program
• Utilize Micros operating system efficiently
• Maintain and replenish assigned bank
• Adhere to all Food Safety and Sanitation codes

Brasserie Jo, The Colonnade Hotel Boston, MA March 2018 – October 2018
Restaurant Manager
• Ensure opening servers, buffet attendant, and bussers complete side work before opening and leaving for the day
• Touch tables to check on guests’ needs or complaints
• Expedite with the kitchen and put together the orders going to each table
• Ensure private dining rooms are set when need be and not in disarray when it’s not needed
• Check the temperature and quality of the food on the buffet
• Oversee 5 to 10 employees per shift
• Aid in delivering foods to the tables that were made for guests who have allergies
• Perform monthly inventory counts for all liquor, beer, and liqueurs
• Utilize Micros operating system efficiently
• Adhere to all Food Safety and Sanitations codes

Omni Parker House Boston, MA January 2017 – March 2018
Hostess, Room Service Order Taker
• Take and place orders for Room Service and to-go orders
• Distribute amenities to in room dining servers and ensure the service charge for each is equal
• Utilize Micros operating system efficiently
• Seat guests in the appropriate servers’ sections, according to cover counts in each section
• Answer phone calls to make reservations and relay any information
• Close checks to the correct room, with credit cards, or cash
• Maintain guests’ satisfaction with a friendly smile and professional attitude
• Recommend wines and other beverages for each dish the guest is having
• Adhere to all Food Safety and Sanitations codes

• Level 1 Sommelier
• ServSafe, expires July 2023
• TIPS certified, expires August 2022