Hostess Resume Example

• Greeted customers, assisted with questions and made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
• Cleaned dishes with detergent, rinsing and sanitizing chemicals in 2-compartment sink.
• Served average of 60 patrons daily at 5 STAR restaurant with exceptional service.
• Managed 4 servers and staff members to effectively foster team-oriented environment.
• Partnered with team members to efficiently serve food and beverages.
• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
• Managed closing duties, including restocking items and reconciling cash drawer.
• Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
• Completed opening and closing checklists by emptying trash, safeguarding alcohol and polishing silverware.
• Calculated charges, issued table checks and collected payments from customers.
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
• Responded quickly to customer concerns and inquiries and provided appropriate answers, escalating major issues to the manager immediately.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Prepared salads and appetizers and set up garnish stations to back up kitchen staff.
• Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
• Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.

• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
• Operated POS terminals to input orders, split bills and calculate totals.
• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Greeted customers, assisted with questions and made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
• Arranged each place setting attractively, using clean, chip-free plates and utensils.
• Checked patrons' identification to monitor minimum age requirements for consumption of alcoholic beverages.
• Completed opening and closing checklists by emptying trash, safeguarding alcohol and polishing silverware.
• Promoted desserts, appetizers and specialty drinks.
• Partnered with team members to efficiently serve food and beverages.
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
• Upsold customers and optimized table-turns, outperforming wait staff average sales up to 15%.
• Served average of 20 patrons daily at a bistro-type restaurant with exceptional service.
• Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
• Managed closing duties, including restocking items and reconciling cash drawer.
• Presented patrons with menus and specials promptly after seating, following up to address questions before taking orders.
• Communicated effectively with patrons to establish preferences and dietary restrictions and make food and beverage recommendations.
• Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
• Cleaned dishes with detergent, rinsing and sanitizing chemicals in 2-compartment sink.
• Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
• Walked through dining room during service to monitor guest satisfaction and advise servers and bussing staff of specific service needs.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
• Calculated charges, issued table checks and collected payments from customers.
• Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Rearranged tables and chairs, located or rolled extra silverware and placed cups on the table to prepare for large groups.
• Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
• Prepared both alcoholic and non-alcoholic beverages as specified by patrons, consistently delivering to tables or bar without spillage.
• Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
• Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
• Prepared and served cold, hot and alcoholic beverages to guests.
• Sent orders to kitchen staff by POS system
• Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
• Assisted kitchen staff with food counts by determining number of items required for complete service.
• Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
• Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
• Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
• Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
• Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Greeted newly seated guests quickly and efficiently.
• Minimized customer wait times by efficiently taking and filling large volume of orders each day.
• Processed customers' payments and provided receipts.
• Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.

The upstairs portion of the restaurant was for 5 star dining. I memorized and paired over 158 different wines with meals and I am very knowledgeable on wines.

• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
• Operated POS terminals to input orders, split bills and calculate totals.
• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Greeted customers, assisted with questions and made recommendations concerning daily specials, wine selections and desserts to guide patrons toward more profitable items.
• Requested photo identification from patrons ordering alcoholic beverages to verify legal age of consumption.
• Processed customers' payments and provided receipts.
• Minimized customer wait times by efficiently taking and filling large volume of orders each day.
• Greeted newly seated guests quickly and efficiently.
• Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
• Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
• Plated food and assessed plate presentation to maintain highest standard of food quality.
• Sent orders to kitchen staff by Aloha
• Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
• Prepared both alcoholic and non-alcoholic beverages as specified by patrons, consistently delivering to tables or bar without spillage.
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.