Fine Dining Server resume example with 20+ years of experience
JessicaClaire
, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
Professional Summary
Dependable Hospitality Professional with 25 years of experience providing efficient, high-quality customer service to guests in restaurant settings. Adaptable professional with expertise in personnel development, team collaboration and resolving issues with customers, waitstaff and management.
Accomplishments
Developed and maintained online training courses for FrontSummit and contributed to The Professional Service Guide under the Federation of Dining Room Professionals, FDPR.
Maintained, tracked and awarded certification to students and hospitality professionals as the Certification Director of FDRP.
Assisted in the development of SecuriStart by providing the voice-over for the 40-hour Narrated Class Presentation in the subject of Private Security.
Skills
Point of Sale Systems
Specials Promotion and Upselling
Service-Oriented
Warm and Friendly
Conflict and Complaint Resolution
Team Player
Customer Service and Rapport
Staff Training
Food and Beverage Service
Food Safety Standards
Wine and Liquor Service
Tableside Service
ServSafe Certified
Work History
Fine Dining Server, 12/2006 to Current Nemacolin Woodlands Resort – Mcmurray, PA,
Utilized extensive food and beverage knowledge to enhance guest dining experiences at the AAA 5-Diamond restaurant Salt, The Grill at the Ritz Carlton, Amelia Island.
Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences to foster repeat business.
Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
Took and submitted orders, including customer preferences and dietary requirements.
Greeted and maintained relationships with regular customers.
Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
Assistant Manager, 11/2005 to 11/2006 The Integral Group Llc – Columbus, GA,
Helped with planning schedules and delegating assignments to meet coverage and service demands.
Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
Completed monthly inventory counts to verify stock levels, address discrepancies and forecast future needs.
Conducted daily staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
Increased wine sales by 15% through menu development and service training.
Captain Waiter, 06/2001 to 11/2005 Loma Linda University Medical Center – California, MD,
Coordinated foodservice operations between kitchen staff and dining room servers in this Relais & Châteaux Gourmet Restaurant.
Assigned work tasks and coordinated activities of dining room personnel to provide prompt and effective service to patrons.
Showed high-level understanding of fine dining standards and practices.
Demonstrated supervisory competency with Point of Sale (POS) equipment operations and cash handling practices.
Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.
Assistant Professor, 12/2000 to 06/2001 The Culinary Institute Of America – City, STATE,
Inventory management & purchasing of all supplies relating to the dining room at the Escoffier Restaurant; a student-run fine dining restaurant open to the public.
Scheduling and hiring of additional staff for special functions and daily operations to assist smaller class sizes.
Coordinated dinner reservations and managed the maitre d'hotel station during service.
Evaluation & review of student performances through lab exercises and nightly dinner service.
Applied innovative teaching methods to encourage student learning objectives.
Stood in for professors and teachers in absences, lecturing or providing course material on fine dining table service based on lesson plans.
Education
Bachelor of Arts: Culinary Arts Management, Expected in 12/2000 The Culinary Institute of America - Hyde Park, NY, GPA:
Elected to Chief Justice for the Judiciary Board in 1999
Certifications & Affiliations
The Federation of Dining Room Professionals - Certified Dining Room Master, Certification Director.
The National Rifle Association - Certified Training Counselor (Rifle, Pistol, Shotgun, Personal Protection Inside and Outside the Home, Range Safety Officer, Home Firearm Safety)
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