server resume example with 10+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
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
12/2015 to CurrentServerBj'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.
07/2011 to CurrentCook TrainerDennys 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.
07/2010 to 04/2018Cook TrainerDennys 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
Expected in 2002 to to Bachelor of Science | Business AdministrationUniversidad De Carabobo, Venezuela, GPA: Status -
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