Food service professional with eight years in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
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Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
Developed and maintained exceptional customer service standards.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Counseled and disciplined staff when necessary.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of all food products.
Established and maintained open, collaborative relationships with the kitchen team.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Actively participated in staff meetings and operated as an effective management team leader.
Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
Inquired about guest satisfaction, anticipated additional needs and happily fulfilled requests.
Persistently strove for continual improvement and worked cooperatively as a team member.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Promoted and endorsed the company to bring in new business.
Completed opening and closing checklists according to set standards.
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