food server resume example with 17+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
PROFESSIONAL SUMMARY Efficient and detailed oriented food/bar service worker with excellent customer service, order preparation, and food handling abilities. Ability to stay productive even during slow periods, consistently supporting team efficiency and performance. Hardworking and knowledgeable Server able to handle high-volume work in fast-paced environments. Contribute to team success by helping with any discrepancies, guests needs, tasks or cleaning duties. Expertise includes food safety and proper sanitation techniques.
Focused Waitress with knowledge of kindness in the work-place, time management and effective planning. Skilled at handling phone duties and reservations. Experienced in coordinating large-scale events and intimate dining. Proactive and friendly with over 15 years of experience in the Restaurant Industry.
Skills
OPEN AVAILABILITY, MORNINGS, NIGHTS, HOLIDAYS, ECT.
Great Team Work Ability.
Reliable and Punctual.
Clean, Orderly, and Organized.
Serve Safe Certified/Awesome Customer Service skills and Communication skills.
Proficient with Revenue knowledge and trustworthy to be responsible with balancing books.
MANAGERIAL TRAINED AT LAST EMPLOYMENT. ACTING CLOSING MANAGER FOR LOS ANGELES RESTAURANT FOR 2 YEARS.
Personable, and Enthusiastic Team Player.
Courteous and Consistent.
Point of Sale (POS) system operations.
Menu memorization./Food to Bar pairing knowledge.
Conflict and dispute resolution.
SANITATION/STATE HEALTH AND SAFETY CODES ENTHUSIAST.
Experience
03/2013 to 10/2019Food ServerPenn National Gaming | Grantville, PA,
MULTI-TASK CLEANING/SANITATION PROJECTS AROUND RESTAURANT.
WAITRESS A LARGE SECTION OF INDIVIDUAL TABLES/COUNTER SPACE.
HANDLE MONEY/ CREDIT CARD PAYMENTS FOR GUESTS.
DELIVER FOOD/DRINKS WITH CORRECT ORDER SPECIFIED.
KNOWLEDGE OF FAST-PACED CUSTOMER SERVICE SKILLS, WITH EMAPHASIS ON UPBEAT AND POSITIVE ATTITUDE.
GREETING OF ALL GUEST WITH A WELCOMING ATTITUDE.
ABILITY TO WORK IN A TEAM EFFORT WHILE BEING PUNCTUAL AND RELIABLE.
ACQUIRED STAMINA FOR PHYSICALITY NEEDED TO COMPLETE ALL CARRYING, LIFTING, STANDING, AND BRISKLY TRAVELING MILES WHILE ON SHIFT. EXCLUDING ANY MEAL/MANDATORY COMPANY BREAK TIMES.
2 YEARS AS A CLOSING MANAGER FOR COMPANY SUPERVISING APROX. 10-18 EMPLOYEES PER SHIFT. DELEGATING ALL HAVE CLOCKED IN/OUT FOR APPROPRIATE BREAK TIMES AS INTRODUCED BY LABOR BOARD/STATE STANDARD.
ASSIGNING SIDE WORK DUTIES. OVERSEEING A PRODUCTIVE TEAM ENCOURAGING A “RUNNING SIDE-WORK“ METHOD THAT HELPS TO KEEP EMPLOYEES BUSY, ON TASK, GOAL ORIENTED IN DETAILING THEIR SPECIFIED WORK DUTIES.
COMPLETING A CHECKLIST DAILY WHILE ENSURING EACH INDIVIDUAL SERVER HAS COMPLETED PAPERWORK DECLARATIONS FOR CORRECT TAX PURPOSES AND SALES INFORMATION.
COMPLETING A CHECKLIST DAILY TO ENSURE ALL BACK OF HOUSE EMPLOYEES HAVE PREPED/CLEANED NECESSARY FOR NEXT DAY EXPECTED OPERATIONS.
COURTEOUSLY CORRECTING ANY DISCREPANCIES, AND ENSURING FOR ALL GUEST SATISFACTION WHILE DINING WITH OUR TEAM.
MANAGERIAL DUTIES CONSISTED OF CLOSING PAPERWORKS. DAILY LOGGING OF LEDGER FOR SALES/PROFIT INFORMATION FOR COMPANY. RESPONSIBLE FOR CORRECTLY COUNTING AND BALANCING PRE-COUNTED SHIFT REGISTER. SOME SOCIAL MEDIA EXPLORATION FOR ADVERTISING PURPOSES. WEEKLY OWNER/MANAGERS MEETINGS TO IMPROVE CONSISTENCY IN THE WORKPLACE. LEARNING AND ENFORCING ALL SANITATION REGULATIONS AS SET FORTH BY HEALTH AND SAFETY CODE AGENCIES.
ULTIMATELY DECIDING TO OPT OUT OF 2 PROFITABLE YEARS IN LEADERSHIP FOR BELOVED COMPANY TO RETURN TO FULL-TIME SERVING SHIFTS WHILE ALWAYS UNDERSTANDING MORE SALES/TEAMWORK/STANDARDS INFORMATION ALL ACQUIRED DURING LEADERSHIP ROLE. A STRENGTHENED SET OF SERVING SKILLS WAS RESULT. MORE KITCHEN PREPARATIONS KNOWLEDGE, AS WELL AS MENU INSIGHT FOR SUGGESTIVE SERVING TECHNIQUES ALL LEARNED WHILE MANAGERIALLY SHADOWING MY COOKS AND BACK OF HOUSE STAFFING.
05/2009 to 03/2013Restaurant ServerDonatos | Evansville, IN,
TRAINED AS HOOTER HOSTESS AT START OF EMPLOYMENT. DUTIES INCLUDED AN ENTHUSIASTIC AND WARM “HI! Welcome to HOOTERS!” GREETING GIVEN TO ALL PATRONS ENTERING IN THE RESTAURANT. WHEN PEAK RUSH HOURS LED TO A WAIT-LIST FOR GUESTS, AN UNDERSTANDING OF POLITE REASSURANCE WAS LEARNED TO RELAY TO CUSTOMERS WAITING TO BE SAT AND SERVED
STRATEGIC FLOOR PLAN 2 STORIES HIGH, 38+TABLES INCLUDED, WITH BAR SEATING PERMITTED WAS TO BE ORDERLY AND TIMELY DISPERSED BETWEEN ALL HOOTER GIRLS ON SHIFT. OPEN AND EFFECTIVE COMMUNICATION WAS KEY TO THIS PROCESS.
AFTER HOSTESS TRAINING COMPLETED, A PROMOTION TO HOOTER GIRL SERVER AND TRANSFER TO HOLLYWOOD LOCATION LED TO PARTICIPATION IN MANY COMPANY PROMOTIONAL PROJECTS SUCH AS, DODGER STADIUM WING/BEER SERVICE/NBA PLAYOFF ADVATORIALS/BREAST CANCER FUNDRAISER CAR WASHES/UFC FIGHT NIGHT WINGS & FULL BAR SERVICE ON LOCATION/COSTUME CONTESTS AND MERCHANDISE CALENDAR ADVATORIALS.
16 STEP HOOTER GIRL HOSPITALITY WAS COMPANY POLICY THAT INSTILLED EFFECTIVE CUSTOMER SERVICE IN A FUN AND CONSISTENT DINING FOR ALL IN ATTENDANCE.
KNOWLEDGE OF FULL BAR SERVICE REQUIRED.
MENU SUGGESTIVE SELLING AND MERCHANDISE RECOMMENDATIONS DAILY.
CORPORATE GUIDELINES HELPED IN THE ROLE OF SANITATION/HEALTH DEPARTMENT INSPECTIONS. AS EMPLOYEES, DUTIES AND STANDARDS OF PRACTICE WERE QUIZED AND PERFORMED FOR REFRESHMENT AND SAFETY OF ALL INCORPORATED.
“HOOTER’S BEAUTY GIRL BOOTCAMP” WAS A REQUIREMENT FOR BI-YEARLY EMPLOYMENT THAT TAUGHT NUTRITION, MENTAL AND PHYSICAL HEALTH WELLNESS AND HOSPITALITY TRAINING.
10/2007 to 04/2009Food Server/ Merchant Mariner, Jr. WaiterPenn National Gaming | Charles Town, WV, USA
Banquet Style/Fine Dining Serving Techniques Learned at this Jr. Waiter position.
Served an average of 3,000 passengers on board while working in multiple diverse Restaurants/Buffetts/Banquets/Room Service Department due to Company’s “Free-style Cruising“ promotion of eat and enjoy what, when, and where you want.
Jr. Waitress: collect orders for first course also any cocktails desired, and retrieved them for each guest.
Accompanied and Assisted Senior Waiter/Waitress in all needs, becoming acclimated to great Team Work Ethics.
Discussed menu items and dietary concerns, noted special requests and suggested appetizers or other additional items to meet utmost guest satisfaction of extensive menu options on board.
Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
Maintained indoor and outdoor dining areas on board by removing trash, wiping down tables and restocking supplies. Also clearing all decks for debris or other harmful obstructions.
Prepared dining and serving areas by setting up tables and rolling many bundles of silverware.
Pre-bussed and silver set while retrieving multiple course appetizers and entree trays for tables 2-10 people round. (carrying limit of covered plates in and out of many intertwining galleys using tray service)
Mass amounts of Co-Workers and guests on board led me to learning communication safety skills such often used in Restaurants as “Behind You!”/“Corner”/and “Exscuse Me” in passenger quarters.
Minimized customer wait times by efficiently taking and filling over 1,200+ Room-service orders each day with fellow Room-Service attendants.
Set up/work excursion or docking hydration and sanitize stations just on shore for guests tinder-boating or walking off gang-way.
02/2002 to 08/2007Food ServerMargie's Diner | City, STATE, USA
Welcomed incoming patrons and seated at optimal locations based on individual preferences and server balancing requirements.
Waitresses a large section of individual tables/counter space.
Quickly greet each table sat in my section of the diner to offer any beverage request while answering any menu questions. Always taking the time to inform about all specials offered for the day.
Hand wrote all tickets on order pad to be placed in kitchen for cooking preparation.
Calculated charges, issued table checks and collected payments from customers.
Relayed orders and special requests to cooks, monitoring finished dishes for accuracy with preferences.
Checked on guest to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Closing register count on closing shifts. Storing of counted register in locked office for next day retrieval by opening server. Closing duties also include completing sales paperwork needed for tax purposes, all side work/cleaning requirements met before shutting down all electrical and locking all entrances and exits for Margie’s Diner.
Education and Training
Expected in 06/2005 to to High School Diploma | Arroyo Grande High School, Arroyo Grande, CAGPA:
Graduated in top 20% of my class with many extracurricular activities such as Dance Company Co. Captain, Student Government work, and Assembly Preparations Committee. Thrived in Talent shows, Kaleidoscope Dance Recitals, and County Wide “Mock-Rock” performances.
Expected in 06/2008 to to Associate in Dance/Dance Certificate | Visual And Performing ArtsAllan Hancock College, Santa Maria, CAGPA:
Expected in to to | California’s Serve Safe Certification , City of Los Angeles, CAGPA:
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