Carlos Sanchez

Toronto,Ontario

Summary

Hospitality professional shaped by years on the floor in both high-energy and high-end restaurant environments. I take pride in creating genuine guest experiences, keeping service organized under pressure, and supporting teams during busy shifts. Experienced in bar operations, POS systems, and cash handling, with a steady, professional presence. Fluent in English and Spanish.

Overview

years of professional experience

Work History

Bar Manager/Restaurant Server

Mad Mexican Restaurant

Toronto, Ontario

08.2024 - 02.2026

I took care of guests from the moment they walked in to the moment they left, making sure they felt welcomed, heard, and taken care of.
Worked with the POS system daily, keeping orders and transactions clean and organized
Handled busy shifts with multiple tables at once while keeping service smooth and relaxed, even during rush hours
Handled cash and card payments with care and consistency, closing shifts cleanly and without discrepancies.
Oversaw daily bar operations, ensuring consistent service, smooth workflow, and a well-organized bar environment
Managed inventory, ordering, and stock levels to support service needs while minimizing waste
Supervised and supported bar staff, providing guidance during service and training new team members
Developed promotional events to attract customers and boost bar revenue.

Server

Porfirio Restaurant

Mexico City, Mexico City

04.2023 - 12.2023

Delivered attentive, polished service in a fine-dining environment where guest expectations were high and details mattered
Provided knowledgeable menu and beverage guidance, helping guests feel confident in their choices
Maintained composure and professionalism during high-pressure service while managing multiple tables
Worked closely with kitchen and bar to ensure timing, presentation, and accuracy met restaurant standards

Skills

Bilingual: English & Spanish
Accurate POS operation and payment handling
Team coordination and on-shift leadership

Guest experience management across high-volume and high-end dining environments
Strong service flow and timing under pressure