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Skills

  • Excellent verbal and written communication
  • Stocking and replenishing
  • To-go order preparation
  • Guest satisfaction management
  • Food preparation
  • Bill computation
  • Guest issue resolution skills
  • Customer service excellence
  • High-stress event catering
  • Menu memorization

Work Experiences

  • Kept up with menu changes so that I could provide current and accurate information, answer questions, and assist customers in making the best meal choices based on their preferences.
  • Supported the needs of a 15-person wait staff who attended to the specific needs of countless customers on a daily basis for method restaurant with social relevancy and intentionality.
  • Kept an eye on the cleanliness and safety of the dining areas and responded quickly to any problems that arose.
  • Maintained a positive reputation for order efficiency and accuracy, earning numerous referrals from happy customers.
  • Oversaw the restocking of the salad bar and buffet for lunch and dinner service.
  • Demonstrated a working knowledge of Microsoft Office functions such as Excel and Word.
  • Kept a calm, professional demeanor while scheduling multiple reservations and managing seating arrangements in a high-traffic system restaurant.
  • Demonstrated supervisory competency in the use of point-of-sale (POS) equipment and cash handling procedures.
  • Took credit card, cash, and gift certificate payments and gave cash transactions change.
  • Kept track of the stock of alcoholic beverages and serving utensils.

Summaries

  • Having worked in process settings for 3 years.
  • During the previous several months, motivated employees earned excellent system customer service ratings.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Captain Waitress is a communicative Captain Waitress who is committed to providing exceptional service and unforgettable guest experiences.
  • Skilled at making customers feel at ease and addressing any concerns they may have.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Prepares structured service and work plans in an organized manner, balancing the needs of patrons and team members.
  • Costs were consistently reduced while profits were increased.
  • Upselling 18% of customers resulted in additional earnings for the restaurant and tips for the salesperson.
  • Explaining options, relaying orders to kitchen staff, and dealing with special requests are all skills she possesses.

Accomplishments

  • Ensured special dietary requests were followed accurately, reducing dietary conflict occurrences by 48% across all shifts.
  • Designed a personalized guest experience for VIP clients, leading to a 20% increase in gratuities.
  • Led sanitation audits, ensuring food safety compliance while exceeding standard hygiene guidelines.
  • Proactively resolved service bottlenecks during peak hours, increasing team productivity by 16%.
  • Collaborated with management to develop weekly training sessions to enhance team communication and performance.
  • Developed and enforced service consistency standards, reducing order preparation times by one year% and increasing guest satisfaction.
  • Recommended menu adjustments based on guest feedback, leading to a 46% increase in seasonal menu sales.
  • Co-led weekly inventory shifts to manage and optimize restaurant supplies, reducing spoilage by 69%.
  • Implemented a new inventory tracking system to reduce order delays and improve stock accuracy by 84%.
  • Initiated a ‘server of the month’ recognition program that boosted employee engagement and increased staff retention by 34%.

Affiliations

  • Foodservice Professionals Network (FPN)
  • Front of House Program - method
  • Society of Women Engineers
  • Freemason
  • Restaurant Workers' Community Foundation (RWCF)
  • Professional Association of Catering Executives (PACE)
  • Foodservice Technology Association (FSTA)
  • International Council on Hotel, Restaurant, and Institutional Education (ICHRIE)
  • Restaurant Management School Alumni Network
  • ServSafe Food Handling License

Certifications

  • Certified Business Analysis Professional (CBAP)
  • TIPS® Certification for Beverage Service
  • Diversity and Inclusion in Workplace Essentials Certification
  • High-Efficiency Restaurant Operations Certificate
  • First Aid/CPR Certified
  • Swordholder Service Leadership Certification
  • Cisco Certified Network Associate (CCNA)
  • Effective Time Management Techniques for Waitstaff Certificate
  • Certified Public Accountant (CPA)
  • CompTIA A+ Technician

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