Along with working as a server and restaurant supervisor, I have also been raising a severely disabled child for the last 17 years and have been a dedicated caregiver for my mother with Alzheimer’s. Through this, I’ve gained a lot of life experience that I have to offer such as an ability to anticipate and address physical and emotional needs, to multitask, to schedule and manage appointments, coordinate and train all household support.
Skills
Full service restaurant background
Restaurant operations management
Customer service best practices
Adaptable
Hiring and training
Supervisory skills
Stable work history
Organization and prioritization
Education and Training
Northwestern Michigan CollegeTraverse City, MIExpected in – –:Elementary Education - GPA:
Experience
Hajoca Corporation - Warehouse Manager Hudson, NH, 04/2021 - Current
Managing vendor relationships to support supply chain and maintain product quality.
Planning stock quantities according to marketplace demand and sales forecasts.
Establishing and maintaining good relations with retailers and vendors
Using logistics appointment scheduling software to track orders, provide updates and confirm deliveries.
All shipping and receiving
All sales and marketing for Up North Michigan apparel
Maintaining websites, processing and shipping all online orders
Eataly - Restaurant Server/Restaurant Floor Manager New York, NY, 02/1998 - 12/2007
Recruited, hired and trained new employees, including monitoring and review of individual performance.
Supervised and trained customer service team members to provide exceptional service, driving retention and satisfaction.
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations.
Provided fast, friendly and knowledgeable service to all guests, including proactively promoting specials and enhancing sales of key menu items.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Worked in cooperation with front and back of house staff to ensure smooth operations.
Kept business financial transactions highly accurate by closely monitoring transactions and securely handling cash.
Adhered to all food safety regulations.
Established good customer relations and excellent service to build and retain loyal customers.
Established and created training programs to enhance employee knowledge of best practices, resulting in improved customer satisfaction.
Completed thorough opening, closing and shift change functions to maintain operational standards each day.
Created weekly schedules for servers, busters, and host staff o keep every shift well-staffed during holidays and busy periods.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
The Grand Traverse Dinner Train - Restaurant Server/ Manager City, STATE, 03/1996 - 03/1998
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Performed continuous reviews of wait staff and provided feedback directly to team members as well as managers.
Educated waiters on menu, memorization strategies and how to convey information in positive and upbeat manner.
Instructed new staff members on food handling procedures and service techniques.
Counseled and disciplined restaurant staff to maintain compliance standards, and performance requirements.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Calculated inventory and ordered appropriate supplies to meet expected demands.
Calculated charges, issued table checks and collected payments from customers.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Schelde’s Grille & Spirits - Restaurant Server City, STATE, 02/1997 - 02/1998
Maximized beverage sales by suggesting appropriate food and drink pairings to suit unique customer preferences.
Calculated charges, issued table checks and collected payments from customers.
Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.
Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.
Maintained accuracy while handling payments, giving change and printing receipts to customers.
Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
Increased sales of high margin menu items through effective upselling.
Applied safe food handling and optimal cleaning strategies to protect customers from foodborne illness and maintain proper sanitation.
Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
Collaborated with host, bus person and cook to serve up food and beverage options.
Prepared salads, appetizers and set up garnish stations to assist kitchen staff.
Educated guests on daily specials and appetizers, entrees, desserts and other menu items.
Operated POS terminals to input orders, split bills and calculate totals.
Satisfied customers by topping off drinks and anticipating condiments, napkins and other needs.
Restocked nonperishable food items, condiments and napkins to keep pantry well-supplied.
Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
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