I graduated from the ACF culinary program in 2007 with honors. Successfully operate a multi-faceted dining unit in a university supervising a staff of about 20 people on a daily basis. I excel in production, training and scheduling of staff accordingly.
I am proficient with the Standard Operating Procedures at the University of Colorado for training of food safety and sanitation practices. With the assistance of University policies and practices I can hold my staff accountable and use progressive discipline when applicable in conjunction with our Performance Management Plan. As well as opening up training opportunities for the staff.
I pride myself on excellent customer service and continually look for training opportunities for the staff in the area of providing impeccable customer service.
My motto is " treat each guest as a friend or a guest in your home". After all our work place is an extension of our homes.
I have been in the restaurant business for 20 years, having started in my folks restaurant with a background of ownership I became a natural born leader in the industry. I also had the opportunity to work in large corporate chain restaurants as well as institutional food service establishments.
I am voluntarily involved with our department Dietian providing trainings and combining the concept of healthy food options to our culinary team as well as providing a variety of healthier options for our clientèle.
I am a Certified Culinarian with the American Culinary Federation.
Recognized by peers and management for going above and beyond normal job functions.
Successful part of a new production model at the University of Colorado which eliminated the need of a production manager in each unit combining the responsibilities of production and kitchen management.
Teach culinarians and staff about food cost and implementing ways to reduce food cost in service and production.
My main responsibility at Dot's is good customer service and serving food. I excel in timing of tables, food preparation, and communication. I am proficient with Point of Sales System and cash handling as well as book keeping. Up-sold additional food items, beverages and desserts to increase restaurant profits. As a result my sales are consistently the highest for the day.
I have achieved return customers and personal requests for my service.
In addition the other servers push themselves to keep up with my sales and standards of service. I also have succeeded in developing the culinary staff to look ahead for production purposes as well as keeping up with food safety practices. Results are a strong supportive clientèle that keeps growing mostly from repeat business and word of mouth.
Managed food quality and service for closing shift. Handled book keeping and safe deposit duties. Took necessary steps to meet customer needs and effectively resolve food or service issues. Resolved guest complaints promptly and professionally. Correctly received orders, processed payments and recorded inventory for accurate pars and reorder items. Operated large-volume cooking equipment such as grills, deep-fat fryers and griddles. Communicated clearly and positively with co-workers and upper management.
Served fresh, hot food with a smile in a timely manner. Cut and chopped food items and cooked on a grill or in fryers. Prepared and served food and beverages including alcoholic beverages. Resolved guest complaints promptly and professionally. Carefully maintained sanitation, health and safety standards in all work areas. Frequently washed and sanitized hands, food areas and food preparation tools.
Currently working towards achieving Associate of Art degree and continuing education to include nutrition certification. Goal is a bachelor degree.
I studied the basic general ed curriculum. At the time I was in food service not sure which direction I wanted to go so I just took mostly core classes.
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