LiveCareer-Resume

server resume example with 10+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
  • Religion:
  • Military service:
  • :
Summary

Hardworking Server and Cook Trainer with proven relationship-building and time management abilities in fast-paced restaurant environments. Successful at handling tables of all sizes with accuracy and impeccable customer service skills. Strive to meet every patron need, drive satisfaction and promote long-term loyalty.

Skills
  • Food safety understanding
  • Check payment processing
  • Dish preparation
  • Prompt table clearance
  • Menu memorization
  • Table setting arrangements
  • Bussing expertise
  • Dining customer service
  • Food inspection
  • Menu knowledge
  • Special dietary requirements
  • Price memorization
  • Point of Sale (POS) system operations
  • High-volume dining
  • Effective customer upselling
  • Quality control
  • Service prioritization
  • Dining crew workflow optimization
  • Sales techniques
  • Effective sales techniques
  • Seating assignment preparation
  • Relationship management
  • Safe food handling
Experience
Server, 12/2015 - Current
Bj's Restaurants, Inc. Frederick, MD,
  • Managed closing duties, including restocking items and reconciling cash drawer.
  • Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
  • Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • 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.
  • Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
  • Partnered with team members to efficiently serve food and beverages.
  • Promoted desserts, appetizers and specialty drinks.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
  • Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
  • Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
  • Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
  • Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
  • Prepared salads and appetizers to back up kitchen staff.
  • Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
  • Answered phones politely and promptly, accurately recording and confirming reservations.
  • Communicated effectively with patrons to establish preferences and dietary restrictions and make food and beverage recommendations.
  • Applied safe food handling and optimal cleaning strategies to protect customers and maintain proper sanitation.
  • Greeted newly seated guests quickly and efficiently.
  • Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Presented patrons with menus and specials promptly after seating, following up to address questions before taking orders.
  • Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
  • Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
  • Plated food and ensured plate presentation and food quality were of highest standard.
  • Processed customers' payments and provided receipts.
  • Walked through dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.
  • Sent orders to kitchen staff by computer.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Explained menu options to guests, offered suggestions and took orders for food and beverages.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Requested photo identification from patrons ordering alcoholic beverages to verify legal age of consumption.
  • Prepared both alcoholic and non-alcoholic beverages as specified by patrons, consistently delivering to tables or bar without spillage.
  • Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
  • Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.
  • Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
  • Updated repeat customers on menu changes and updates to maintain quality service relationships.
  • Addressed any concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
Cook Trainer, 07/2011 - Current
Dennys Restaurants City, STATE,
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Created exceptional menu items executed with precision to regularly garner diner praise.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Sourced vendors and negotiated agreements to cut supply costs without affecting quality.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Mixed, weighed and proofed ingredients to match exact recipe formula.
  • Garnished and arranged dishes into creative presentations to delight patrons.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Operated all kitchen equipment safely to avoid injuries.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • 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.
  • Collaborated closely with food and beverage leadership to conduct staff meetings and resolve service, product and personnel issues.
  • Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
  • Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Cook Trainer, 07/2010 - 04/2018
Dennys Corp. City, STATE,
  • Properly utilized various cooking utensils to prepare range of food items.
  • Prepped vegetables, ingredients by washing, chopping, and dicing.
  • Cooked food following specific measurements and recipes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed recipes to maintain restaurant standards and satisfy customers.
  • Created approximately 180 orders per hour and simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Operated all kitchen equipment safely to avoid injuries.
  • Prepped menu items according to specific measurements and recipes.
  • Prepared more than 600 dishes per day in fast-paced environment while maintaining high customer satisfaction rate.
  • Collaborated with team to deliver timely service of items.
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Improved overall kitchen efficiency.
  • Operated fryers carefully to avoid burns when preparing fries.
  • Executed proper techniques when preparing menu item ingredients.
  • Cooked various items, providing customers with perfectly-cooked options and sides.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Completed more than 180 orders per hour on each shift with focus on quality and efficiency.
  • Properly garnished and arranged orders on plates and trays.
  • Monitored food product stock and alerted supervisor when items ran low in time to reorder.
  • Set up work stations prior to opening to minimize prep time.
  • Prepared fast food items quickly to serve customers for speedy service.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques.
  • Kept stations stocked and ready for use to maximize productivity.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
  • Cleaned grill and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
  • Grilled and deep fried various foods.
Education and Training
Bachelor of Science: Business Administration, Expected in 2002
-
Universidad De Carabobo - Venezuela,
GPA:
Status -

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Resume Overview

School Attended

  • Universidad De Carabobo

Job Titles Held:

  • Server
  • Cook Trainer
  • Cook Trainer

Degrees

  • Bachelor of Science

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