Passionate, spirited and classically trained restaurant manager, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving excellence in staff member. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Accomplished front of the house manager with proven ability to drive sales growth, reduce costs and build business relations. Great time management skill and organizer as well as an office worker.
Knowledgeable and professional Receptionist skilled in administrative support and customer service. Bringing [Number] years of experience managing fast-paced, front desk operations. Strong planning, problem solving and communication skills.
Started as a sliver ware polisher and folding napkins when i first started working at The Dog and Cask.
Then i was promoted to a bus girl and i was in charge of whipping down the tables and reset the tables as well. Take all the dirty plates off the tables. Refill water glasses and bring bread to the tables once customers sit down.
Few months later i was promoted to food runner and i was in charge of making sure all plates came out correct to the customers. I also had to learn all the tables number and seat to be able to bring out the correct food item out to each customers.
After 6 months later i got promoted again into Kitchen Expo where i learn more about the food.
I was in charge making sure all food plates came out correct with no mistakes.
presentation is key to the restaurant business so this meant i had to be really careful of the food items and allergies each customer had.
I also had to learn how to time manage because timing was key when it came down to ask the cooks to drop the meat or fires. Reason why everything has to come out the same time to be able to get the plate of food ready to go out.
After a year later i became a sever and had more knowledge about the food menu and drinks. My goal was to give my customers my best service and to wow them so they come back. I gave them reference on food items and drinks. I became the head sever and helped out my team members when they had questions about the menu or drinks. Greeted guests with friendliness and professionalism. Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
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