Elizabeth Mocaby



A highly motivated individual with over seven years in the industry. seeking a position as a Server. Putting forward a friendly personality and polished skills in customer services to truly make a difference.

Work History

Work History
Oct 2013 - Present

Boondocks, Carbondale, Illinois

Lead Server/  Trainer

Aided in the training of new servers and the re-training of the current staff. Worked closely with management to improve overall sales and employee performance by creating and implementing training manuals and protocol.  Primarily assigned large events due to the ability to cater to multiple guests.

Jan 2013 - Jul 2013

The Strip House at Waldorf Astoria, Naples Florida

Fine Dining Server/Bartender

Fine Dining Server at the award winning steakhouse responsible for white glove service.  Was expected to have exceptional menu knowledge with the capabilities to pair wine with each course. Responsible for table side service as well as having impeccable timing and professionalism throughout each guests dining experience.

Feb 2012 - Jan 2013

Figs Grille, Naples Florida

Fine Dining Server/ Bartender

Server in a 4 star Mediterranean restaurant, responsible for providing excellent customer service in a high pressure environment.  Responsible for meticulous menu knowledge and suggestive wine pairings. Responsibilities included opening and closing the restaurant daily, reconciling nightly cash drops and maintaining wine inventory.   

Jan 2010 - Feb 2012

Flemings Prime Steakhouse, Naples Florida

Fine Dining Server/ Bartender

Fine Dining Server responsible for following a 36 "steps of service" procedure.  Primarily assigned to private dining events due to consistently high sales and favorable customer reviews.  Required extensive and ongoing wine training and knowledge due to a nationally recognized 200+ wine list .  Held the highest PPA for 8 consecutive months due to the ability of suggestive up selling.

Dec 2009 - Mar 2011

Pizzaiolis, Naples Florida

Assistant Manager / Server  

Aided in creating and maintaining the restaurants food and wine menu.  Responsible for managing up to ten employees and handling cash drops, while providing excellent customer service in a fast paced atmosphere.  Maintained inventory control and liquor/beer cost.


Jan 2014 - Present

ServSafe Alcohol Training