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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

Efficient server offering 35 years of experience satisfying clientele using strong interpersonal, multitasking and time management skills. Outgoing individual with expertise in smoothly delivering food to guests and turning dining tables rapidly to maximize profits. Proficient in POS system operations.

Dedicated server with 35 years of experience skilled in memorizing menus and promoting customer loyalty. Resourceful individual providing customers with pleasant dining experience and quality food service. Proficient in itemizing orders and preparing accurate checks, assisting guests in menu selections and resolving common customer issues. Commended for excellent multitasking abilities and happy, patient demeanor.

Skills
  • Point of Sale (POS) system operations
  • High-volume dining
  • Menu memorization
  • Sales Techniques
  • Liquor, wine and food service
  • Safe food handling
  • Dining customer service
  • Relationship management
  • Regulatory compliance
  • Table setting arrangements
  • Food safety understanding
  • Dish preparation
  • Service prioritization
  • Special dietary requirements
  • Food inspection
  • Menu knowledge
Experience
Waitress, 01/2012 to 03/2014
Healthcare Services GroupDecatur, GA,
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
  • Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.
  • Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
  • Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
  • Arranged place settings with fresh tablecloths, tableware and flowers to beautify table.
  • Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Maintained accuracy while handling payments, giving change and printing receipts to customers.
  • Increased sales of high margin menu items through effective upselling.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
  • Communicated with kitchen staff frequently to stay up-to-date on supply availability and potential customer wait times.
  • Minimized customer wait times by efficiently taking and filling large volume of orders each day.
  • Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
  • 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.
  • Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
  • Maximized beverage sales by suggesting appropriate food and drink pairings to suit unique customer preferences.
Dietary Aide, 09/2008 to 10/2011
Encompass HealthBuzzards Bay, MA,
  • Assisted chef with meal prep for 150 daily meals, following strict sanitation and food handling guidelines
  • Used automatic dishwasher to wash plates, cups, utensils, serving tools and cooking equipment.
  • Presented ideas for program improvements as well as innovative new programs and services, such as farm to table, and sustainably
  • Served specific meals to patients with special dietary needs.
  • Educated employees by serving as nutrition resource to departmental and healthcare staff to enhance nutritional services.
  • Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
  • Established healthful and therapeutic meal plans and menus for individuals with health conditions.
  • Developed and oversaw preparation of specialized diets.
  • Recommended appropriate feeding schedules and methods to meet nutritional needs and abilities.
  • Encouraged clients and caregivers to follow recommended food guidelines for well-balanced diets by giving suggestions of various wholesome foods and meals.
  • Researched and identified ingredients and nutritional components of foods, diets and menu choices.
  • Devised meal plans in line with patients' age, gender, diagnosis, cultural background and religious practices.
  • Calculated nutritional requirements to assess adequacy of diet and nutrition support.
  • Collaborated extensively with interdisciplinary care team to meet nutritional needs of each resident.
Front of House Manager, 04/2006 to 08/2008
Marriott InternationalLake Buena Vista, FL,
  • Delivered high level of quality service to each patron, resulting in consistent, positive feedback from guests.
  • Monitored all FOH staff certifications to ensure compliance with industry standards.
  • Handled complaints, settled disputes and resolved customer conflicts.
  • Directed front of house operations to deliver positive guest experiences through friendly service and attention to guest needs.
  • Assisted with local marketing and advertising activities to drive new business development and revenue growth.
  • Assigned work tasks and activities, prepared schedules and managed staffing.
  • Developed and implemented corrective action plans based on guest comment cards.
  • Coached and developed team members to support employee growth and development.
  • Maximized profit and revenue through upselling and cross-selling techniques.
  • Controlled and maintained labor costs through careful scheduling.
  • Facilitated daily team meetings to discuss promotions, issues, service standards and team collaboration.
  • Implemented company training programs to help employees easily follow best practices and company standards.
  • Built strong, respectful employee relationships to drive employee satisfaction in high turnover industry.
  • Upheld operating procedures and safety standards to maximize guest satisfaction.
  • Oversaw employee recruiting, hiring, performance management and discipline.
  • Enforced employee image and grooming standards.
  • Managed all front of house certifications and re-certifications.
  • Developed goals and plans to prioritize, organize and accomplish daily service tasks.
  • Interviewed, hired and trained new employees.
  • Maintained loyal patronage by implementing guest appreciation initiatives.
  • Managed day-to-day restaurant operations with focus on quality and meeting customer expectations.
  • Mentored and coached service team on effective techniques to enhance customer experiences.
  • Improved customer service by setting expectations and coaching employees on proper service etiquette.
  • Communicated clear and consistent messages regarding service goals to servers, bartenders and hosts.
Education and Training
High School Diploma: , Expected in 06/1985
Antioch High School - Antioch, CA
GPA:

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Resume Overview

School Attended
  • Antioch High School
Job Titles Held:
  • Waitress
  • Dietary Aide
  • Front of House Manager
Degrees
  • High School Diploma

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