LiveCareer-Resume

sage dining service resume example with 20+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Summary

I am a Goal-focused person who likes to think out of the box in many situations. With my years of experience working as a chef, as a business owner, supervising, and bartending, i have learned to stay serene in the most difficult of situations. For example, when i deal with an arrogant/harsh person, I figure out ways to handle situations as calmly as possible. In my job as chef, i have gone above and beyond to help satisfy customers. As a supervisor and business owner, i have applied my skillset in order to also satisfy my customers, while maintaining my ability to multi-task. I am an overall very responsible person, and have a true passion for helping those around me.

Skills
  • Consistent presentations
  • Safe food handling
  • Cuisine expertise
  • Team contribution
  • Skilled preparation technique
  • Proper storage and preservation
  • Certified cook
  • Basic math
  • Team management
  • Clerical
  • Troubleshooting
  • Time management
  • Relationship building
  • Data management skills
  • People skills and interaction
  • Reliable and trustworthy
  • Working collaboratively
  • Maintenance & Repair of cashier
  • Menu memorization
  • Dish preparation
  • Food inspection
  • Quality control
  • Food safety understanding
  • Special dietary requirements
  • Table setting arrangements
  • Buffet setup and takedown
  • Menu knowledge
  • Hors d'oeuvres service
  • Price memorization
  • Table Bussing
  • Effective customer upselling
  • Liquor, wine and food service
  • Maintaining glassware stock
  • Suggestive selling
  • Extensive spirits knowledge
  • Anticipating guest needs
  • Safe serving knowledge
  • Proficient in mixology
  • Beer, wine and soju cocktails
  • Alcohol ordering
  • Outstanding customer service
  • Health codes compliance
  • Excellent judgment
  • Cash register operation
  • Basic accounting
  • Maintaining a clean bar
  • Extensive wine knowledge
  • Bilingual in both Arabic and English
  • Courteous
  • Cash and credit transactions
  • Balancing the cash register
  • Food service
  • Organizational ability
  • Wine and liquor expertise
  • Outgoing personality with kind expertise
  • Food preparation
  • Extensive beer knowledge
  • Licensed Cook and Bartender
  • Marketing and sales experience
  • Cocktail list development
  • Business owner
  • Elegant garnish station setup
  • Employee training
  • Smart and creative thinker
  • Diligent and Open-minded
  • Considerate and thoughtful of others' feelings around me
  • Dealing with arrogant customers in a calm manner
  • Handling difficult situations and issues in a serene manner
Experience
Sage Dining Service, 08/2018 to 05/2021
Emory HealthcareLa Grange, GA,
  • Prepared salads, appetizers and set up garnish stations to assist kitchen staff.
  • Arranged place settings with fresh tablecloths, tableware and flowers to create appealing tables.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
  • Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
  • Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
  • Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Minimized customer wait times by efficiently taking and filling large volume of orders each day.
  • Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
  • Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
  • Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
  • Sent orders to kitchen staff by [Action].
  • Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
  • Cleaned dishes with detergent, rinsing and sanitizing chemicals in [Number]-compartment sink.
  • Rearranged tables and chairs, located or rolled extra silverware and [Action] to prepare for large groups.
  • Prepared and served cold, hot and [Type] beverages to guests.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
  • Provided exceptional service to [Number] customers per day at [Type] establishment.
  • Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
  • Explained menu options to guests, offered suggestions and took orders for food and beverages.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Greeted newly seated guests quickly and efficiently.
  • Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
  • Collaborated with host, bus person and cook to serve up food and beverage options.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • 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.
  • Reviewed identification for patrons before serving alcoholic drinks.
  • Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
  • Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Presented patrons with menus and specials promptly after seating, following up to address questions before taking orders.
  • Performed walked throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.
  • Processed customers' payments and provided receipts.
  • Plated food and assessed plate presentation to maintain highest standard of food quality.
  • Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Calculated charges, issued table checks and collected payments from customers.
  • Worked as cashier and handled paychecks
Chef, 06/2005 to 06/2019
Nursing HomeCity, STATE,
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Developed new market items and spearheaded implementation.
  • Monitored and improved performance of team members resulting in meals produced daily.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed innovative menu to provide customers with over thousands of high-quality food options.
  • Continually supervised training and cross training of pastry staff for all phases of preparation.
  • Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
  • Oversaw hiring, training and development of kitchen employees.
  • Prepared various local and seasonal specialties for multiple table restaurant.
  • Monitored quality, presentation and quantities of plated food across line.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Streamlined kitchen processes to shorten wait times and serve multiple additional guests per hour.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Managed kitchen operations for several locations.
Business Owner/Operator, 01/2001 to 06/2007
Gallatin Rd.City, STATE,
  • Assessed, optimized and elevated operations to target current and expected demands.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Reconciled daily sales, returns and financial transaction reports and prepared bank deposits.
  • Resolved issues quickly through meticulous research and quick decision making.
  • Leveraged ERP software to coordinate and enhance inventory delivery.
  • Kept up-to-date on all regulatory changes affecting business operations.
  • Reconciled daily sales and financial transaction reports and prepared bank deposits.
  • Developed business and marketing plans and prepared monthly financial reports.
  • Developed favorable relationships with vendors and contractors, facilitating contract negotiation and implementation of marketing and sales strategies.
  • Devised and implemented standard operating procedures, training program, and office management systems, including inventory management, financial management, and human resource management; actualized processes to successfully fulfill sales via phone, in store, and consignment.
  • Developed and directed activities of team, implementing culture of excellence by modeling expected behavior of a respectful Bartender
  • Maintained functional and orderly building areas to meet all business needs and deliver professional appeal to customers.
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Promoted store offerings through newspaper advertisements, catalogs and brochures to attract new customers.
  • Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
  • Established favorable relationships with vendors and contractors, facilitating contract negotiation and development of marketing and sales strategies.
  • Directed implementation of strategic business plans to achieve goals and objectives.
  • Assumed various tasks, including acting as a cashier and cashing out checks and money, for companies in the store
  • Sold Beer, Wine, and other spirits to customers
  • Established and managed sales associate credit lines and conducted credit verifications to open lines of credit.
  • Stayed abreast of all federal regulations to ensure compliance of organization's processes.
  • Provided organizational leadership and established business vision to achieve sales, profit and revenue goals for consignment fashion, perfume and accessories store.
  • Generated numerous sales for the company.
  • Took care of the store by maintaining cleanliness and applied my skillset in order to stay patient with customers
  • Maintained records for production, inventory, income, and expenses.
  • Managed food preparation, guest interaction, quality control, and customer relations.
  • Assessed all aspects of business operations to implement realistic annual budget.
  • Launched successful startup offering lively, social setting for customers to learn step-by-step painting skills.
  • Mentored newly hired employees to take on responsibilities and tasks with understanding.
  • Recruited and trained multiple team members staff to perform daily business functions.
  • Utilized my skills to find solutions to issues and promote diminish conflicts.
  • Monitored industry trends and attended trade shows in US to select and purchase clothing and accessories for resale in [Company] stores.
  • Managed financial functions such as operations budgeting, accounts payable and accounts receivable and payroll.
  • Maintained up-to-date knowledge of all statutory requirements and regulations.
  • Selected and developed numerous member staff to execute daily operations.
  • Set pricing structures according to market analytics and emerging trends.
  • Grew team with new recruitment strategy, hiring many new employees who were capable.
  • Developed business from ground up and prepared records and operations for smooth handover to new owners.
  • Calculated credit amounts and commission payouts, priced merchandise, and generated credit memos for returned merchandise.
  • Conferred with customers to understand needs and finalize purchase orders.
  • Provided organizational leadership and established business vision to achieve sales, profit, and revenue goals for consignment fashion, perfume, and accessories store.
  • Photographed products for sale and posted pictures online to increase visibility and showcase current product availability.
Cook, Bartender, Supervisor, 06/1999 to 06/2005
Opryland HotelCity, STATE,

Oprylandfers, fryers, sheeters, rounders, scales and mixers.

  • Established and enforced clear goals to keep employees working collaboratively.
  • Managed bar area, including cocktail design and menu, inventory, regulation compliance and customer relationships.
  • Balanced daily registers and generated sales reports for management.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Realigned workflows with changing business demands by evaluating processes and employee strengths.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Complied with company policies, objectives and communication goals.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Planned and updated menus to accomodate changing trends in customer preferences.
  • Kept detailed inventories of bar supplies and stocked work areas.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Reduced inventory losses and moved older products by creating new drink menu items.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Coordinated with internal departments to maximize operational efficiency across production and administrative areas.
  • Conveyed project information consistently and quickly to resolve issues and deliver constructive feedback.
  • Ordered inventory to meet expected demand with adequate stock.
  • Inspected incoming supplies to conform with materials specifications and quality standards.
  • Produced and balanced daily and weekly sales reports.
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Talked easily with patrons to build rapport and earn repeat business.
  • Collected food, wine and appetizer orders from patrons.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Transformed work area by increasing production, reducing turnover, eliminating waste and enhancing quality.
  • Reinvented classic cocktails [Type] and [Type] to complement new menu options.
  • Instructed [Job title]s in preparation of garnishes, dressings and side dishes.
  • Resolved customer complaints and adjusted policies to meet changing needs.
  • Met customer, business operations and server needs with minimal errors or delays.
  • Provided ongoing training to address staff needs.
  • Trained [Number] new bartenders on drink preparation and upselling techniques.
  • Made product recommendations to customers based on preference, food pairings and special promotions.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Interviewed applicants, recommended individuals for hiring and evaluated staff performance.
  • Worked with management to plan and implement special events to boost customer numbers and profits.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Developed position rotation to support continuous improvement and operator development.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Restocked beer and liquor on regular schedule and after special events.
  • Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.
  • Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Stayed up-to-date on latest in mixology trends, bar equipment and sanitation standards.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Maintained current list of available ride services for inebriated customers.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Monitored equipment, checked supplies and coordinated manpower to meet expected demand.
  • Supported servers by preparing specialty drinks for patrons in dining area.
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Performed scheduled and surprise inspections of worksites to gauge technician skill and performance in field.
Education and Training
High School Diploma: , Expected in 05/1995 to Shobra High School - Cairo, Egypt,
GPA:

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Resume Overview

School Attended

  • Shobra High School

Job Titles Held:

  • Sage Dining Service
  • Chef
  • Business Owner/Operator
  • Cook, Bartender, Supervisor

Degrees

  • High School Diploma

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