Brad Twersky
brad@elegantconsulting.com
328 Bolton Road, East Windsor, NJ 08520
Phone: 609-443-7408 Cell: 732-672-6266
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Immaculate Wait Service
Keen on providing a gratifying dining experience with natural composure and a friendly demeanor
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Service Profile:
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Very good memory with ability to learn all aspects of new menus and specialties.
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Reputation for putting guests at ease and maintaining composure in stressful situations.
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Talented at lifting and carrying large trays of food for big tables or parties safely, securely and
gracefully.
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Good at dealing with pressure situations involving multiple activities when waiting on many tables.
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Very good at maintaining a clean dining room and doing required side work when shift is over.
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Great at communication with tables. Excellent at getting customers to have a good time during their
meal. A waiter with strong interpersonal skills that has the ability to engage with customers in a
professional, friendly, yet efficient manner.
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Trained well at working with other members of the restaurant such as bartenders and other wait staff to
make sure orders are placed and delivered to customers correctly.
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Good energy levels and stamina to keep up with the pace on long nights / busy shifts.
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Waiting Experience:
WAITER, Albivi Restaurant, Millstone, NJ, April, 2012- PRESENT
Wait at a restaurant which is part pizzeria and part fine-dining. Restaurant is very small, but the food is
excellent. Sal Ruffino
References
Sal Ruffino, manager 732-447-3047
WAITER, Poseidon Restaurant, Robbinsville, NJ, September, 2011-April, 2012
Waited tables at a restaurant in Robbinsville, NJ that specialized in seafood. Poseidon was a restaurant that
had excellent food and good management, but never took off. From the first day I got there, I received a great
education on different types of seafood, mainly because of the daily pre-shift meetings held by the head chef
who is now at Latz's By the Bay in Somers Point. Restaurant had a full bar and extensive wine list.
Key Accomplishments
Learned how to bake and prepare desserts.
References
John Kuropatwa
WAITER, Toscanos Restaurant, Bordentown, NJ, September, 2010 to September, 2011
Waited at a fine dining restaurant in Bordentown NJ. The restaurant was usually busy and sported a variety of
dishes. It was at Toscanos that I learned even more about fine dining, but in a much more casual atmosphere.
Worked under an excellent manager, Reuben, for over a year. (He can be contacted for a reference.) Besides
fine dining, I learned even more about how to develop a clientele and have them keep coming back and asking
for you. Reuben was very good at that and taught me a lot about doing it for myself.
Key Accomplishments
I learned much about the kitchen at Toscanos; how to prepare certain items, from desserts to appetizers. It was
this knowledge that helped me go into detail with my customers about the dishes.
References
Reuben, my manager.
WAITER, Camillos Restaurant, Princeton, NJ, August, 2009 to September, 2010
Waited at a fine dining café in Princeton NJ. Small café with authentic Italian food created by Camillo Tortola.
Prices are very high but the food is extremely authentic old world Italian. I have learned to work by myself (with
one busser) and take care of many tables at once. This is possible because of the system that is employed by
the restaurant and the relaxed atmosphere for the customers. My manager’s name was Germain and he can be
contacted for a reference.
Key Accomplishments
I have learned a lot about Italian meats, cheeses and wines. Understanding terms like “Frisee” and “Di Bufula”
have helped me sell more food to customers.
WAITER, Tré Piani, Princeton, NJ, March, 2009-August, 2009
Waiter at a fine dining Italian Restaurant in Princeton, NJ. It’s customers came from all the countries of the
world. Learned about many new seafood dishes and also learned to debone certain kinds, including Branzino,
which was a very popular dish there. Tré Piani was also the first restaurant I had ever worked with an official
Maître D'. It is here that I have fine-tuned my fine dining experience. My manager’s name was John-Carlo and
can be contacted for a reference.
Key Accomplishments
Waited on a table of 75 by myself.
WAITER, Harrison’s Restaurant, Ewing, NJ, January, 2005-March, 2009
Waiter in a 150 year old building. Harrisons was a medium sized fine-dining establishment with museum
atmosphere. Menu was very long and consisted of many European recipes from Wiener Schnitzel to Shepherds
Pie. Atmosphere was corporate, however fun at the same time. Average section was about four tables.
Key Accomplishments
Won awards for highest sales of the month 12 times during my tenure.
WAITER, Cortina Restaurant, Cranford, NJ, 2000-2005
Learned a lot about fine dining and the differences between corporate menus and fine cuisine. There were
many facets of fine dining learned working at this type of restaurant, including the ability to wine-match certain
wines to certain meals. I also had to have a good understanding of their very diverse menu and I was required
to be able to explain the many different dishes and different ingredients.
Key Accomplishments
Developed a large, repeat clientele that grew after many visits from said customers and my repeated requests
for referrals of their friends, family and associates to come to the restaurant.
WAITER, Olive Garden Restaurant, Greensboro, NC 1995-1997
Opened the new Olive Garden, which was an extremely busy establishment. Often had five or six tables eating
at once. Learned a lot about teamwork, alcoholic beverages of all types and serving food hot. Also learned a lot
about busing tables and preparing them for new customers.
Key Accomplishments
Won many awards with the company because of high food sales. Was recognized often for selling more
appetizers and desserts then most others within the company.
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Education:
University of North Carolina, Asheville 1994-1996
Graduated with a BA from the University Of North Carolina, Greensboro. 1996-1997
Major: Business, Minor: Communications