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

Hardworking skilled at meeting needs of diverse customers while keeping calm and maintaining professionalism. History of working on feet for long periods of time and training incoming staff. Solid background in food service field, with 20 years of experience.

Outgoing skilled at operating in fast-paced environments with demanding objectives for sales, service and quality. Talent for adapting to changing menus and policies and independently handling customer issues. Analytical problem-solver successful at managing time and preparing for future guests with efficient side work.

Skills
  • Safe food handling
  • Effective sales techniques
  • Menu memorization
  • Point of Sale (POS) system operations
  • High-volume dining
  • Prompt table clearance
  • Food safety understanding
  • Price memorization
  • Buffet setup and takedown
  • Seating assignment preparation
  • Sales techniques
  • Check payment processing
  • Effective customer upselling
  • Relationship management
  • Menu knowledge
Experience
10/2019 to Current
Waitress Holiday Retirement Chesapeake, VA,
  • Frequently communicated with kitchen staff to stay up to date on supply availability and potential customer wait times.
  • Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.
  • Updated repeat customers on menu changes and updates to maintain quality service relationships.
  • Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Recorded orders and partnered with team members to efficiently serve food and beverages.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Transported all dirty glassware and utensils from dining room to dishwashing area for proper cleaning.
  • Calculated charges, issued table checks and collected payments from customers.
  • Answered phones politely and promptly, accurately recording and confirming reservations.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
06/2019 to 09/2019
Housekeeper Story County Medical Center Nevada, IA,
  • Swept and vacuumed floors, hallways and stairwells.
  • Returned vacant rooms to occupant-ready status by deep cleaning, changing linens, restocking inventory and removing trash.
  • Replenished hotel amenities such as drinking glasses and writing supplies.
  • Washed and polished glass windows and doors to keep entryways clear and professional.
  • Draped and folded guests' clothing, paired shoes and neatly arranged toiletries.
  • Replaced sheets and pillowcases daily and used hospitality corners on all beds.
  • Reported all maintenance issues to the housekeeping status board.
  • Hand dusted and wiped clean office furniture, fixtures and window sills.
  • Dusted ceiling air conditioning diffusers and ventilation systems.
  • Removed all trash from guest rooms, including emptying wastebaskets and properly disposing of all soiled linen.
  • Cleaned and returned vacant rooms to occupant-ready status.
  • Supplied guests with extra towels and toiletries when requested.
  • Collected trash from premises and removed to designated areas to alleviate bad odors.
  • Kept utility sink rooms in clean, neat and orderly condition.
  • Created checklists for daily stocking of housekeeping carts to improve inventory management and prevent unnecessary trips to stockroom.
  • Stocked toilet tissue and paper towels, as well as other restroom supplies.
  • Removed finger marks and smudges from vertical surfaces, including doors, frames and glass partitions.
05/2014 to 09/2018
Waitress Holiday Retirement Chicago, IL,
  • Transported all dirty glassware and utensils from dining room to dishwashing area for proper cleaning.
  • Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
  • Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
  • Explained preparation of various menu items, describing ingredients and cooking methods to customers.
  • Calculated charges, issued table checks and collected payments from customers.
  • Carried [Number] plates at one time without dropping or spilling, decreasing overall customer wait time.
  • Discussed menu items and dietary concerns, noted special requests and suggested appetizers or other additional items to meet upsell goals.
  • Addressed any concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
  • Designed custom private function and banquet packages to accommodate groups of up to [Number], including business dinners, sales presentations, club meetings, weddings and charity events.
  • Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
  • Checked order accuracy and food quality before delivering to customers.
  • Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
  • Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
  • Prepared banquet rooms for use, adjusting lights, sound volumes and room temperature to provide comfortable experiences for guests.
  • Maintained accuracy while handling payments of up to $[Amount], giving change and printing receipts with [Type] system.
  • Cleaned dishes with detergent, rinsing and sanitizing chemicals in [Number]-compartment sink.
  • Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
  • Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
  • Minimized customer wait times by efficiently taking and filling over [Number] orders each day.
  • Prepared salads and appetizers to back up kitchen staff.
  • Inspected restrooms for cleanliness and availability of supplies [Number] times per shift.
  • Frequently communicated with kitchen staff to stay up to date on supply availability and potential customer wait times.
  • Served average of [Number] patrons daily at [Type] restaurant with consistent recommendations for exceptional service.
  • Recorded orders and partnered with team members to efficiently serve food and beverages.
  • Increased sales of key menu items through effective upselling.
  • Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
  • Applied safe food handling and optimal cleaning strategies to protect customers and maintain proper sanitation.
  • Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
  • Assisted kitchen staff with food counts by determining number of items required for complete service.
  • Assisted in preparing for special functions and banquets by setting up and taking down tables and chairs and decorating.
  • Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Updated repeat customers on menu changes and updates to maintain quality service relationships.
  • Maximized beverage sales by suggesting appropriate food and drink pairings to suit unique customer preferences.
  • Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
  • Upsold customers and optimized table-turns, outperforming wait staff average sales by up to [Number]%.
  • Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.
  • Added special garnishes and other finishing touches to improve visual impact of plates and contrast or add flavor to dishes.
  • Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
  • Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
  • Answered phones politely and promptly, accurately recording and confirming reservations.
10/2017 to 12/2017
Front End Manager Weis Markets, Inc. Philipsburg, PA,
  • Guided employees through routine and complex administrative situations with decisive but motivational approach.
  • Monitored safety, health and sanitation processes throughout all areas and enforced rules to promote security and safety.
  • Defined and documented office procedures, using updated SOPs to provide thorough and comprehensive training for all administrative support staff.
  • Helped employees perform at peak productivity with morale-boosting programs and motivational techniques.
  • Managed customer complaints and rectified issues to complete satisfaction.
  • Evaluated employee job performance and motivated staff to improve productivity.
  • Optimized personnel coverage, preparing work schedules based on staff availability and forecasted demands.
  • Set and optimized employee schedules to secure proper coverage for all shifts.
  • Cultivated strong customer relations and developed effective customer service standards.
  • Monitored financial bookkeeping for accuracy and compliance, resolving identified discrepancies.
  • Managed cash flow of store, including cashier operations, bookkeeping and security.
  • Translated management directives into actionable mandates for front-line staff.
  • Created and directed robust training and mentoring strategies.
  • Handled payment processing duties and provided customers with receipts and proper bills and change.
  • Oversaw shelf inventory and customer-focused loss prevention strategies.
  • Confirmed transactional data by verifying name and payment information and clearly communicating costs and fees to patrons.
  • Collaborated with security staff and law enforcement on shoplifting and vandalism response.
  • Directed capital budget for store.
  • Put together schedule for floor staff according to skill sets and coverage needs.
Education and Training
Expected in 06/1997
High School Diploma:
Lanse Creuse North High School - Macomb , MI
GPA:

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Resume Overview

School Attended

  • Lanse Creuse North High School

Job Titles Held:

  • Waitress
  • Housekeeper
  • Waitress
  • Front End Manager

Degrees

  • High School Diploma

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