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Skills

  • Buffet restocking efficiency
  • Wine pairings
  • Customer service excellence
  • Creative buffet table layouts
  • Food cost reduction and budgeting
  • Hors d'oeuvres service
  • Quality control
  • Food waste reduction strategies
  • Special dietary requirements
  • Buffet setup and takedown

Work Experiences

  • Asked for photo identification to ensure that patrons ordering alcoholic beverages were of legal drinking age.
  • Cleaned, sanitized, and organized food speed racks, bins, and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Kept up with current menu items, garnishes, ingredients, and preparation techniques.
  • Prepared salads and appetizers to assist the kitchen staff.
  • Served plated dinners, buffet-style dinners, and passed hors d'oeuvres for parties of 15 to 4.
  • Carefully transferred orders from the kitchen and bar areas to tables and cleared plates as patrons finished their food and beverage items.
  • Gave patrons menus and specials as soon as they were seated, then followed up to answer questions before taking orders.
  • Checked in with guests to get feedback on the food served, to resolve issues, to bring extra items, and to refill beverages.
  • Finished the opening and closing checklists, which included emptying the trash, protecting the alcohol, and polishing the silverware.
  • Effectively communicated with customers to determine their preferences and dietary restrictions, as well as make food and beverage recommendations.

Summaries

  • Upsell 8% of patrons served by an intuitive salesperson, increasing restaurant earnings and tips.
  • Student pursuing a Food and Beverage degree who is eager to contribute developed knowledge in the role of Breakfast Hostess.
  • Expertise in high-end ingredients as well as complementary food and wine pairings.
  • Breakfast Hostess with 5 years of experience creating memorable dining experiences for customers.
  • Breakfast Hostess with stakeholder engagement and quality assurance abilities.
  • Ability to recognize method issues and integrate system solutions to achieve program.
  • Communicative and team-oriented, with Jira expertise.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Large-scale events and intimate dining are both familiar territory for her.
  • Breakfast Hostess and team leader with 12 years of experience in method settings.

Accomplishments

  • Recognized by management for delivering consistently high guest satisfaction, leading to a promotion based on 75%.
  • Devised a guest preference tracking system that led to proactive dietary accommodations and contributed to a strong guest satisfaction rate of 59%.
  • Implemented a solution-focused approach to guest dissatisfaction, reducing complaint resolution time by 10 minutes and boosting guest satisfaction by 22%.
  • Guided the team toward achieving a PMP, which minimized the risk of cross-contamination in food preparation settings.
  • Partnered with the kitchen team to craft a new breakfast menu that increased customer satisfaction by 62% and reduced waste by 18 lbs.
  • Created a detailed cleaning checklist for the kitchen and dining areas, improving cleanliness scores by 50% over 2017.
  • Led efforts to ensure all workstations were stocked, reducing guest wait time during high-traffic breakfast hours by 2 minutes.
  • Reduced guest complaints by 31% by training staff on proactive hospitality techniques.
  • Helped design a breakfast service checklist with key tasks for smoother staff transitions, reducing order errors by 72%.
  • Assisted the food and beverage team in balancing portion sizes, reducing food waste by 2% during breakfast services.

Affiliations

  • Completed the National Food and Beverage Foundation (NatFAB) training program to improve guest satisfaction strategies.
  • Completed a certified program with the Association of Certified Professional Event Managers (ACPE) to enhance skill in event coordination for guest gatherings.
  • Member of the United States Personal Chef Association (USPCA), gaining advanced knowledge of client-centered food offerings within the hospitality sector.
  • Active member of the International Food & Beverage Association (IFBA), contributing to discussions on sustainable hospitality practices.
  • Certified in Food Safety Management by the National Restaurant Association - ServSafe Certification.
  • Completed 'Front-of-House Operations' training, specializing in high-volume breakfast environments, offered by the Food and Beverage Management Institute.
  • Certified Guest Service Professional (CGSP) through the American Hotel & Lodging Educational Institute (AHLEI), specializing in systems like table rotations and guest flow management.
  • Completed the 'Hospitality Operations' course through metric to enhance guest service skills.
  • Completed 'Managing Guest Relations' certification by standard, enhancing customer interaction skills.
  • Attended breakfast operations and workflow seminars organized by the National Association for Catering and Events (NACE).

Certifications

  • Certified Restaurant Server through the American Hotel & Lodging Association
  • Leadership and Hospitality Management Diploma from procedure
  • Google Certified Professional Cloud Architect
  • CompTIA Security+
  • SHRM Certified Professional (SHRM-CP)
  • Food Safety Manager Certification through NRRSafe 2016
  • ServSafe
  • Hospitality and Tourism Analytics Certification from STR SHARE Center 2024
  • Certificate in Team Leadership for Hospitality Environments from Meridian
  • Certified Guest Service Professional (CGSP) from AHLEI 2024

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