, , 609 Johnson Ave., 49204, Tulsa, OK100 Montgomery St. 10th Floor
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
As a hardworking Server, I offer hospitality experience and enthusiasm for helping others. Familiar with organizing seating for individuals or parties to maximize guest satisfaction. Comfortable working in fast-paced environments to handle demanding workload. I am positive and upbeat and excel at making guests feel welcome while balancing diverse business requirements. Knowledgeable about server loads, kitchen output and customer preferences. Successful in maintaining productivity and calm in fast-paced environments.
Skills
Reservation Setting
Menu Presentation
Greeting and Seating
Highly Organized
Service-Oriented
Team Player
Personable and Friendly
Active Listening and Communication
Reliable and Trustworthy
Flexible and Adaptable
Self-Motivated
Creative Problem Solving
Attention to Detail
Safe Food Handling
Menu Memorization
Experience
Sous Chef, 06/2021 to 03/2022 Common Threads – San Antonio, TX,
Performed as head chef to maintain team productivity and restaurant quality.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Monitored food products, driving quality, freshness and integrity.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Trained kitchen workers on culinary techniques.
Chef Instructor, 02/2019 to 03/2020 Waterstone Resort & Marina – City, STATE,
Kept kitchen areas clean, organized and sanitized accounting to proper procedures.
Encouraged students to improve skills and develop professionally.
Developed and implemented standardized and unique courses for aspiring chefs and laypeople.
Evaluated production on consistent basis to maintain quality and safety of all food.
Developed lesson plans following established culinary curriculum.
Supervised cooking done in kitchens in non-critical, systematic environment to educate students on what to expect in real-word environment.
Remained knowledgeable on relevant culinary trends.
Inventoried both food and hardware supplies for kitchen and student needs.
Instructed students on terminology and techniques of culinary arts using visual and graphic media.
Provided individual instruction to students who were having difficulty with courses.
Line Chef, 09/2019 to 02/2020 Bolay Wellington – City, STATE,
Monitored food product freshness, rotated out old product, carefully stocked inventory and complied with and enforced sanitation regulations and safety standards.
Prepared food items while maintaining high standards of cleanliness and sanitization.
Set up line station with proper tools and products, quality checked products within line station, maintained equipment and monitored food delivery.
Cleaned up cooking stations and properly stored leftovers.
Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
Stored food items and rotated food in freezer and refrigerator.
Trained kitchen workers on culinary techniques.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Lead Caterer, 02/2017 to 06/2019 Company Name – City, State,
Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
Placed orders for food and supplies needed for proper set up and preparation.
Developed catering menus to exceed client expectations yet meet tight budgets.
Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Resolved problems or concerns to satisfaction of involved parties.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Mentored front of house personnel on company policies customer service techniques and professional communication.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Supervised staff preparing and serving 300 meals per day.
Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
Worked closely with Management, chef and cooks to determine menu plans for special events or occasions.
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Built revenue by delivering innovative catering services, leading region in catering sales.
Created new safety procedures manual that met local regulations and disseminated to bartenders and wait staff.
Obtained highest rating from county health department year over year.
Head Hostess, 02/2015 to 03/2017 Company Name – City, State,
Handled guest complaints and promoted positive dining experience for restaurant customers by maintaining pleasant attitude in situations.
Consistently received positive feedback from guests and created repeat business by developing long-term relationships with customers.
Answered customers' questions about hours, seating, current wait time and other information.
Answered telephone to provide dining information and take reservations.
Accommodated guests with children and special needs to promote comfortable dining experience.
Scheduled reservations and notified servers and managers of large groups to prepare seating in advance.
Notified server after seating parties in section to facilitate prompt service.
Managed guest expectations by relaying information regarding hours, wait times and specials.
Took orders, calculated charges, issued table checks and collected payments from customers.
Enhanced guests' experiences by fulfilling special requests during visits.
Performed walk-throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.
Tracked seated guests and available seating using computer-based and mobile reservation software.
Relayed orders to service bar and kitchen via point-of-sale register system.
Checked dining and serving areas to verify proper cleanliness and readiness for guests.
Planned and executed parties for large volumes of guests coordinating custom menus and preparing elaborate tables.
Set up and decorated menu marketing boards with current meal and drink specials.
Offered seating and other special accommodations to customers according to preferences and dining area volume.
Assisted serving staff by taking guest drink orders and resolving conflicts.
Greeted guests and gathered information to seat groups or place on waitlist.
Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
Escorted guests to seating area, furnished menus and highlighted daily specials.
Greeted customers, answered questions and recommended specials to increase profits.
Monitored dining area to assess server capacity and estimate wait times.
Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
Developed long-term relationships with customers to increase opportunities for repeat business.
Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
Cleaned and restocked counter areas, replenished cash drawer and checked server supplies to facilitate operations.
Helped restaurant staff set up small and large events to coordinate smooth execution.
Stayed attentive to server availability and table turnover to quickly seat guests.
Communicated with servers about new tables, changes in food availability and customer comments.
Resolved customer service and food-related issues to maintain guest satisfaction.
Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
Explained QR code scanning for electronic menu access.
Performed regular restroom checks to restock supplies and handle minor cleaning.
Took beverage orders and served drinks during peak meal times.
Built positive relationships with other front-of-house and kitchen staff.
Utilized POS system to total meal costs and add taxes for final bill calculation.
Collected reservation information and communicated updates to guests via mobile device or in-person.
Education and Training
High School Diploma: , Expected in 09/2016 World View Academy - Colorado Springs, CO, GPA:
Associate of Arts: Art And Design Missionary, Expected in 09/2011 Homeschool - Boyton Beach Baptist, GPA:
Completed coursework in Philosophy, Economics and Creative Writing
Completed professional development in Serving/Cooking
Minor in Art
Thesis: Alice Lost
Completed continuing education in Creative Writing
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