Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - - -

I'm an athlete, which is mainly a very motivated employee. I'm dreading, hard-working, a team player, I can lead the team to win or I can assist. When given a task I do everything I can to succeed and if I need help I am not above asking for help or knowledge to get the job done. Having me as an employee means having someone that is dedicated, and truly cares about their job.

  • Quality control
  • Liquor, wine and food service
  • Prompt table clearance
  • Menu memorization
  • Price memorization
  • Effective customer upselling
  • High-volume dining
  • Food inspection
  • Service prioritization
  • Conflict and dispute resolution
  • Dining customer service
  • Food safety understanding
  • Relationship management
  • Foodservice sanitation
  • Equipment cleaning and maintenance
  • Cutting and slicing techniques
  • Food storage
  • Food presentation
  • Ingredient inspection
  • Active listener
  • Contamination control
  • Effective prioritization
  • Team-oriented
  • Results-oriented
  • Food preparation
  • Punctual and honest
  • Cleaning and organization
  • Highly motivated
  • Multitasking
  • Sales monitoring
  • Product and service knowledge
  • Customer relations
  • Inventory management
  • Business development understanding
  • Customer rapport
  • Project management abilities
  • Marketing tactics
  • Retail Space Planning
09/2016 to 03/2020
Lead Banquet Server Hei Hotels & Resorts San Antonio, TX,
  • Placed dishes, utensils and beverages on food trays for delivery to rooms, using memory to confirm that individuals received ordered meals.
  • Transported all dirty glassware and utensils from dining room to dishwashing area for proper cleaning.
  • Walked through dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Explained preparation of various menu items, describing ingredients and cooking methods to customers.
  • Recorded orders and partnered with team members to efficiently serve food and beverages.
  • Assisted in preparing for special functions and banquets by setting up and taking down tables and chairs and decorating
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
  • Set up trays and carts to situate food at Poinsettia Pavilion.
  • Cleaned dishes with detergent, rinsing and sanitizing chemicals in [Number]-compartment sink.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Plated food and ensured plate presentation and food quality were of highest standard.
  • Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Prepared salads and appetizers to back up kitchen staff.
  • Refilled service bins with napkins, straws and coffee items to keep fully stocked.
  • Wiped down and sanitized food preparation areas using dishcloths, hot water and cleaning products.
  • Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
  • Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties of 20 to 290.
04/2014 to 07/2014
Prep/Line Cook Specialty Staffing North Bergen, NJ,
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Grilled and deep fried various foods, including [Type], [Type] and [Type].
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Created approximately [Number] orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Prepared more than 100+ dishes per day in fast-paced stressful environment while maintaining high customer satisfaction rate.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Operated all kitchen equipment safely to avoid injuries.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Placed frequently used food such as onions and sour cream in proper storage containers and placed perishable items in refrigerator.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
04/2013 to 10/2013
Assistant Manager/Head Cook Nirvana Beach Cafe City, STATE,
  • Enforced company policies and procedures to strengthen operational standards across departments.
  • Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
  • Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
  • Planned and prepared workflow schedules, delegating tasks for [Number]-member team.
  • Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
  • Produced monthly sales and performance reports, supporting operational planning and strategic decision making.
  • Supported sales management initiatives to optimize business development.
  • Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Evaluated employee performance and developed improvement plans.
  • Collaborated with store manager to develop strategies for achieving sales and profit goals.
  • Delegated daily tasks to team members to optimize team productivity.
  • Maintained inventory accuracy by accurately counting stock-on-hand and reconciling discrepancies.
  • Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
  • Cultivated customer loyalty by training team members in industry-leading service standards.
  • Improved efficiency and productivity by implementing organization systems for financial reports, schedules and inventory control.
Education and Training
Expected in 06/2004
Adult Continuing Education - Ventura, CA

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