Server Resume Example

Worked in a busy and oldest local Deli, open 22 h a day, 7 days a week.

We had customers who grew up going in that deli and still coming.

1. As a DELI CLERK

My general work included taking food orders from customers at the counter and through the phone, preparing sandwiches from Hot Sandwiches such as egg sandwiches for breakfast, grilled cheese, french toast to meatball or chicken parms, ruebens - corned beef, pastrami or turkey, chicken cutlet sandwich and philly cheese steak/chicken and many others where I learned professional skills over the grill.

Working with deep frier making different Finger Foods: such as french fries, chicken tenders or wings, making buffalo or bbq wings, mozzarella sticks, onion rings, jalapeno poppers and many others.

Working with the deli slicer and was known in working on it in a very fast paced mode. Making Cold Sandwiches: such as Ham and Cheese, Turkey Club , Italian Combo, American combo.

Preparing cold cuts of all famous Boars Head types of meats and cheeses. When necessary preparing deli salads such as macaroni salad, potato salad, turkey salad. Did prepare different desserts occasionally too.

Preparing big party subs from the catering menu in different lengths and different meats, cheeses and deli toppings.

Filling deli stations and coolers. Topping tray cooler, cutting lettuce, tomato, onions filling all toppings. Filling and maintaining Meat Cooler with all cold cuts and cheeses. Cleaning dishes. Keeping clean the entire store.

Baging sandwiches and other items cashing out customers. Doing all the side work.

2. As a STORE CLERK

Ringing up and cashing up customers who were buying different products from the attached convinent store besides sandwiches. Working with the coffee machine. Stocking up the store with new items. Checking on exp. dates. Stocking up cooler. Receiving and checking store deliveries.

My experience at Tony's Deli as my first job in the United States, gave me great customer service skills and great knowledge basically of American cuisine and approach of the customers. My co-workers and customers were my friends and enjoyed conversations with them everyday. Customers have always been treated as in family from which I did always receive a good word.

Rancho Grande a Mexican Restuarant a great spot of live music and events with authentic Mexican cuisine.

As a busser I was in charge of all bussing duties but not limited besides that had to do alot of serving duties too.

As the restaurant was busy had to do a fast paced bussing to ensure the host for a next available set up table for the waiting on line customers.

Opening side works included:

Sweeping the restaurant. Checking if the tables are all set. Filling stations. Proper drying of all utensils and cups and brining them to each station. folding napkins. Filled the coolers with salsa sides to be served as appetizers. Filled the convenient ovens with chips to stay as warm and fresh as possible. Dicing tomatoes, jalapeno's and cutting cilantro for guacamoli. Setting up guacamolera with avocados, other diced ingredients, lime , molcajete and utensils that help the preparation of guacamoli.Setting up the cooler with milk half and half, dessert decorations, and setting up the espresso maker and coffee machine.

Welcomed customers with serving appetizer which was chips and salsa, put napkins from water cups to their laps and fill their cups with cold water.

Fast paced bussing which was divided into two motions,

while customers were eating: asking customers if they want anything to go and if so boxing and baging up their food to go, refilling their water cups with water, brining more chips and salsa if they needed, emptied cups and plates put away. After customers left: bussed their tables and especially in busy times had to buss three tables in a row, putting all the dirty glassware and utensils in big tray transporting them to dishwashers area for proper cleaning. Coming back and setting up the table, with all utensils plates cups and napkins, sweeping around.

In Rancho Grande the Servers duties were very limited. Which means that bussers were included in serving duties.

Waiters were in charge only in welcoming the guests and taking their orders and looking in meanwhile if they need anything more while eating, for brining and serving their food in charge were food runners, for bringing appetizers and checking their water cups and filling them in charge were bussers. Bussers were in charge in serving all the dessert menu and making guacamoli too.

Guacamoli was the most requested appetizer and was made in front of their tables. Guacamolera is the tray where guacamoli is prepared. Thus I was in charge to make lots of guacamoli in front of customers tables, adding ingredients how ever they wanted, as much spicy or salty they wanted. Besides that bussers were in charge to serve all of the dessert menu. Thus I was serving and making all kinds of teas, coffees - regular coffee, espresso, cappuccino, mexican coffee, special coffee named Especialidad de La Casa which was done in front of customers tables with , adding the ingredients in their table the cup primary had to be set up in flame with rum and poured with lots of cinnamon for taste then added other ingredients, same on making Fried Ice Cream or Fried Banana which had to be served in front of customers and put on flame with rum and cinnamon, topped with whipped cream. Served all desserts such as Tres Leches, Flan, Doraditas and all of them required artistic skills decorating with berries, chocolate chips, cake sprinkles, powdered sugar, whipped cream and plating with different sauces especially in birthday plates had to write on plating "Happy Birthday" put a candle and go and sing to the table.

Closing side works included:

Making sure all tables are set up, filling stations, sweeping and mopping the floor. Checking on coolers, emptying convenient stove from old chips and put their trays away for proper cleaning.

Besides being hired as a Busser. During shortage periods especially the month of January for more advancement I was doing other positions at the same time as Food Runner and Hosting on lunch shifts while working as a Busser. As a Food Runner I was checking every plate with the cook if its all set to be served and serving using a big tray all ordered entrees to the designated tables. Also for online orders, been taking orders from GrubHub and UberEats and giving them to the cooks, preparing to go bag, adding appetizers and utensils checking all the plates and putting them all in the bag. Writing order name and code and bringing the bag to the designated area for pickup.

As Hostess during lunch shift besides bussing, had to pay attention at the entry door, welcoming guests getting menus and finding a good spot to be seated.

Working in Rancho Grande as a Busser with serving duties, then Food Running and Hosting during lunch shifts for a period, has reaffirmed my multidimensional skills in working in a restaurant.

Burke's is an Irish themed sports bar and restaurant located in Southeast Yonkers a great local spot for those in the neighborhood hosting a lot of parties of all kinds, events, fundraisers, with occasionally having live local bands besides also being a walk-in restaurant & bar open 7 days a week.

Being a Server at Burke's I was in charge of all serving duties depending on shift either lunch,brunch, dinner or party/events duties.

My common lunch shifts would start first with getting the lunch specials from the kitchen and discussing their ingredients and the way they're served with the head-chef, thus preparing myself for a good presentation of our specials for our guests. Bringing the specials at the office to be printed and then updating our specials menu board. Checking the computer station, making sure all our delivery devices and applications are on and set up. Setting up the serving station turning on the coffee/tea maker. Brewing fresh coffee. Brewing fresh unsweetened tea. Cutting fruit, lemon and lime for serving drinks. Checking host station bringing new printed special sheets and bringing them to the bar too. Checking reservation book. Turning all the TV-s. Polishing and rolling up silverware, bringing clean linen and filling up the stations. Walking the floor and checking upon all tables, table maintenance, checking outside tables, sweeping around front door.

Welcoming guests in a friendly and professional manner, and getting them seated in their desired spots, dropping regular menu's, lunch special sheets, signature cocktail menu's and "build your own burger/salad sheets". Presenting in details the menu to the guests and answering their questions. Taking their drink-appetizer-main course order. Serving drinks. Making espresso, cappuccino and Irish coffee. Bringing up special silverware in case of ordering steak, steak knife, or bringing ketchup bottles in case of ordering fries prior running the food. Taking food from the kitchen and checking it to make sure the order has been made correct before running it. Running food and serving it in a professional manner. Checking the served food again with the guests and if they need something else in meantime. Checking upon them if they need a refill and cleaning up empty plates - pre-bussing. Bringing up and presenting the dessert menu. Serving desserts with styling and plating with whipped cream, dessert sauce, slices of fruit, sprinkles etc. and if birthday event adding candles, sparklers and special plating. Closing up tables by bringing checks and greeting customers by leaving good impressions of service and hospitality. Adding closing table check's information and adjusting tips to POS system, bussing, cleaning, and setting up tables. The same serving routine would follow all other shifts besides each of them would have it own specifics.

Also, my duties included answering phones and taking orders through the phone for either pick-ups or deliveries, taking reservation inquiries and presenting catering menu.

Taking delivery orders through GrubHub, Uber and Website's Delivery App, putting these orders in, packing them up and bringing them to the delivery guy to be delivered.

Dinner shifts would have it own specifics of giving information and presenting it to the guests of night events such as event discounts, happy hour, games, etc.

Brunch shifts were those of Saturday and Sunday, and their specific was the presentation of the special Brunch menu and the brunch bottomless bar options of Mimosas, Bloody Mary's and Draft Beers.

Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.

Party reservation shifts were one of my favorites. They started with a discussion with the manager about the selected catering menu, about the character of the party and with the organizer of the party on how the flow of party was requested. I had to set up the entire party room in different table layouts, including decorating it with the requested decorations. Set-up buffet warm trays of the selected catering menu. Running catering food and place it on warm buffet trays. Topped off the buffet station with clean silverware, plates and napkins. All the party guests were greeted and I was presented by name as their server. All orders taken from drinks, appetizers, to entree's. Party cake cut and served to every guest. I was on top of service for every guest and made sure the party would flow at its best.

All shifts would end with side work of putting away bus tubs,dirty linen bags, folding napkins, polishing and rolling up silverware and cleaning up the serving station - setting it up for the next shift crew, running sales report and clocking out.

An experience as this at Burke's, in working in different shifts, and serving and presenting various menu's, serving parties of different characters and guests of different ages, gave me a great sophistication in food and beverage knowledge and serving techniques.