Hardworking server with proven relationship-building and time management skills in fast-paced restaurant environments. Successful at handling tables of all sizes with accuracy and impeccable service skills. Strives to meet customer needs, drive satisfaction and promote long-term loyalty.
Determined Collegiate athlete experienced in the rules, regulations and successful strategies to win volleyball games. Familiar with training hard, exercising effectively and eating well. Skilled at working with less experienced team members and always looking for ways to help the team get a competitive edge.
Skills
Liquor, wine and food service
High-volume dining
Price memorization
Special dietary requirements
Menu memorization
Dining customer service
Food safety understanding
Table Bussing
Food inspection
Effective customer upselling
Safe food handling
Training regimens
Game rules understanding
NCAA Div II regulations
Coaching experience
People skills
Friendly, positive attitude
Work ethic
Practicing proficiency
Education and Training
The Evergreen State CollegeOlympia, WAExpected in :GPA:Status
Experience
Aparium Hotel GroupServer
Chicago, IL, 11/201912/2020
Satisfied customers by topping off drinks and anticipating condiments, napkins and other needs.
Operated POS terminals to input orders, split bills and calculate totals.
Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
Assisted customers in selecting appetizers, entrees and desserts and recommended alternative items for food allergies and gluten intolerances.
Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
Prepared salads, appetizers and set up garnish stations to assist kitchen staff.
Promoted desserts, appetizers and specialty drinks to optimize sales.
Provided exceptional service to 30 customers per day at this public establishment.
Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
Carefully transferred orders from kitchen and bar areas to tables and cleared plates as patrons finished food and beverage items.
Communicated effectively with patrons to establish preferences and dietary restrictions and make food and beverage recommendations.
Cleaned dishes with detergent, rinsing and sanitizing chemicals in 3-compartment sink.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Five Star Quality Care, Inc.Cook
Olympia, WA, 11/201912/2020
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
Oversaw food product inventory, making recommendations to manager and owner to streamline kitchen operations.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Coordinated average of 15 to 45 daily food orders, organizing timely deliveries to each table.
Notre Dame De Namur UniversityVolleyball
City, STATE, 08/201705/2018
Stayed in peak physical condition by adopting strong exercise program and healthy diet.
Followed all team guidelines and standards.
Trained regularly on individual and team basis to optimize abilities and technique.
Arrived at team practices early and willing to put in work required to improve skills and strategies.
Identified personal strengths and weaknesses and adjusted techniques to enhance performance.
Observed consistent program of stretching and proper conditioning in effort to reduce injuries.
Attended all scheduled practices and training sessions to maintain peak athletic performance.
Accepted constructive criticism from coaches and teammates to improve skills.
Communicated with diverse group of fellow athletes, coaches and game officials to maintain positivity and good sportsmanship.
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