Fine Dining Server resume example with 20+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
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.

  • 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.
  • 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 ResortMcmurray, 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 LlcColumbus, 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 CenterCalifornia, 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 AmericaCity, 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.
Bachelor of Arts: Culinary Arts Management, Expected in 12/2000
The Culinary Institute of America - Hyde Park, NY,
  • 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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Resume Overview

School Attended

  • The Culinary Institute of America

Job Titles Held:

  • Fine Dining Server
  • Assistant Manager
  • Captain Waiter
  • Assistant Professor


  • Bachelor of Arts

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