- , , 100 Montgomery St. 10th Floor
- (555) 432-1000
- resumesample@example.com
Organized with experience in mexican restaurant environments. Effective creator of service structures with thoughtful organization. Efficient house manager and facilitator of rapid table turnover, boosting volume and increasing sales opportunities. Cheerful offering 15 years of experience in fast-paced diner and short-order restaurant settings. Skillfully promoted customer comfort and enhanced experiences by answering questions and responding to concerns. Efficiently maintained service standards and followed safe service regulations. Always ready to help team members by taking on additional tasks. Learned diverse front-of-house restaurant positions to maximize team coverage and consistently deliver exceptional guest support. Smoothly seated guests, discussed menus and ran food to tables. Maintained clean and organized dining room by removing spills, bussing dishes and resetting tables.
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Northwest By Southern Hospitality – Walla Walla, WA,
- Checked identification to enforce age regulations for alcoholic beverages.
- Assessed [Number] square-foot restaurant and lounge according to state and federal cleanliness standards.
- Implemented new drink policies, reducing over-pouring by [Number]%.
- Stayed up-to-date on menu changes to offer current and accurate information and help customers select optimal meal choices based on individual preferences.
- Coordinated [Number] events throughout [Number] banquet spaces, including weddings, reunions and corporate meetings.
- Moved and set up seating, prepared extra silverware and [Action] prior to arrival of large groups.
- Displayed enthusiasm and promoted [Type] service to customers, successfully increasing referrals and walk-in business.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Checked guests' identification before serving alcoholic beverages.
- Greeted new customers, discussed specials, took drink orders and built immediate positive connections with guests.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Kept track of event finances, including initial deposits, due payments and final balances.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
Northwest By Southern Hospitality – Springfield, OR,
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Ordered and received products and supplies to stock kitchen areas.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Aztecas Mexican Cusine – City, STATE,
- Organized and replenished supplies at food stations to optimize team performance.
- Kept register accurate through correct billing, payment processing and cash management practices.
- Collaborated with bar staff to complete alcoholic beverage orders for guests in all dining areas.
- Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
- Promoted efficiency by removing empty dishes, glassware and silverware to shorten bussing times.
- Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
- Asked diners about meals to assess satisfaction and collect vital feedback to improve operations.
- Garnished dishes and quickly delivered items to customers, minimizing wait times.
- Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
- Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
- Conferred with cooks to produce accurate orders, verifying accuracy prior to delivery.
- Elevated customer satisfaction through followup and enthusiastic customer service.
- Greeted and maintained relationships with regular customers.
- Checked identification to enforce age regulations for alcoholic beverages.
- Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
Highland Communit Ycollege - Des Moines,
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- Highland Communit Ycollege
Job Titles Held:
- Food Server
- Food Server Chef Cook
- Food Server
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- High School Diploma
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