Server resume example

Started as a food runner. Became AM Server, Host, Bar Back. Became server in the main dining room of the steakhouse.

• Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
• Operated POS terminals to input orders, split bills and calculate totals.
• Promoted desserts, appetizers and specialty drinks to optimize sales.
• Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
• Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
• Prepared salads, appetizers and set up garnish stations to assist kitchen staff.

• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
• Optimized profits by controlling food, beverage and labor costs daily.

• 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.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Replenished food items from inventory and rotated ingredients to use oldest products first.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Garnished and arranged dishes into creative presentations.