Issac Marrujo

Professionally esteemed, goal oriented, takes pride in effective communication, and great team enhancer. 

Stockdale Country Club

7001 Stockdale Hwy

Bakersfield, CA  93309

Events Coordinator/ Private club Server.

Events Coordinator tasks inclusive to, setting up catering, wedding, corporate, political events on small to large scale numbers, 20-400 people count events. 

Event set up activities include, coordinating, lifting, &

organizing any furniture or appliances. 

For example, chairs, tables, stages, equipment etc.

Event staff consists of setting up all event decor, utensils, & furnishing. During the event, distribute appetizers, entrees, desserts, wines & all alcohol to guests. Establishing healthy progressional member-staff relations, to assist in providing the best event experience possible. After the event is over, clean & sanitize all tables, deconstruct all event equipment, appliances, clean all messes & set up immediate after 

for the next event. 

Server for the private portion of the club.

Clock in on time, in uniform.

Open server station for the day, including being responsible for multiple tables at once.

Extremely fast paced work environment. 

Prioritizing member relations & contributing to the excellent standard of service that the culture of the club has created. 

Providing a memorable nice dining experience while attending the best service possible. 

Knowledgeable in all wine lists, food menus, pos systems. 

BJ’s BrewHouse

10750 Stockdale Hwy, 

Bakersfield, CA 93311

Restaurant server for the establishment. Responsibilities included greeting and welcoming  guests, upon opening tables for the shift. Contributing a professional family friendly ambiance, while effectively communicating with guests. Being an excelling server member, by exemplifying BJ’s Brewhouse “Gold Standard” & steps of service,”Gold standard of operational excellence. Our genuine commitment is to take pride in passionately connecting with every guest, on every visit, through flawless and relentless execution of every detail, during every shift.” Steps of service including common restaurant process: Welcoming & introducing self to table guests, creating a marketable dialogue by starting the table with beverages, & possible appetizer options, (upselling company product), knowledgeable of all menu options, to be able to inform guests of possible allergens. Responsibly serving alcohol to guests; check California State issued I.D., legal age, symptoms of intoxicity. Convict a solid professional server-guest relation, that will extend a remarkable appreciation of true great service hospitality, so as that the guest may have positive brand association, & may expectedly return for future visits. Building a fundamental culture excellence of dining. Closing out tables financially, & sever booking cash out reports at the end of every shift.

Highschool graduate, business major at BC.