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Skills

  • Operational improvement
  • Method Cuisine knowledge
  • Weights and measures
  • Cash handling expert
  • Forecasting and planning
  • Security systems
  • Team Leadership
  • Business operations
  • Bill computation
  • Food tray carrying

Work Experiences

  • Investigated the costs and retail strategy of competitors.
  • Assisted the serving staff in delivering accurate and attractive food orders.
  • Created attractive holiday and seasonal displays for the merchandising program.
  • Got better.
  • In charge of 17 employees per shift.
  • Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, removing dirty containers, and monitoring potential sources of contamination.
  • Sought advice.
  • Kept meticulous records of what customers wanted and ordered, which helped to boost profits when they returned at a later date.
  • Was in charge of an employee development program.
  • Kept the tables clean by clearing dirty dishes, wiping down surfaces, and refreshing glasses.

Summaries

  • Have an energetic personality and a strong work ethic as Dining Crew.
  • An aspiring food service professional and culinary arts student looking for work in a posh fine-dining establishment.
  • Experienced restaurant professional with a strong work ethic, dedication, and enthusiasm.
  • Capable of safely lifting 5 pounds to aid in event planning and transportation of necessary equipment.
  • Articulate
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Team leadership in procedure settings and team leadership in client relations settings.
  • Planning and developing creative event presentations has proven to be a success.
  • Ambitious
  • Exceptional at overcoming obstacles and streamlining processes for maximum efficiency.

Accomplishments

  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Consistently exceeded daily sales goals by upselling high-margin menu items, leading to a 59% increase in revenue.
  • Implemented better strategies for front-of-house cleanliness, improving inspection scores by 8 points.
  • Played a key role in optimizing table layout strategies, increasing table turnover by 60% during high-traffic times.
  • Collaborated with front-of-house team to ensure seamless guest service, resulting in 17% higher customer satisfaction scores.
  • Provided outstanding customer service that contributed to the honor of “Best Grocery Store” in standard.
  • Consistently held the position of best performing store in the region.
  • Reduced server response times by regularly monitoring section tables, contributing to a 61% improvement in overall guest satisfaction.
  • Assisted in revising seating arrangements to accommodate high-demand periods, reducing table wait times by 40%.
  • Worked with event organizers to ensure flawless banquet setups for private functions, receiving client satisfaction ratings of 69%.

Affiliations

  • Completed training in ‘Seasonal Menu Design’ offered by Summit Group, helping to drive an uptick in seasonal item sales by 29%.
  • Enrolled in 'Project Management for Hospitality Executives' at metric, developing skills transferable to restaurant opening timelines and event planning.
  • Certified Food Protection Manager (ServSafe) - Demonstrated commitment to health and safety compliance in dining settings.
  • Participant in 'Guest-Centric Service Excellence' workshop hosted by process, improving customer satisfaction scores by 45%.
  • Graduate of 'Hospitality Leadership' program at method, focusing on operational leadership, kitchen-to-front-house coordination, and financial planning.
  • Active Member, International Food Service Executives Association - Attended workshops on leadership and service excellence in the food industry.
  • Received Excellence in Service Award from Summit Group in 2016, recognizing effective leadership in enhancing guest experiences and team collaboration.
  • Volunteer for standard, specializing in food prep, nutrition education, and operational support for underserved populations.
  • Member, The Institute of Hospitality (IoH), focusing on service excellence and operational improvements within fast-paced dining institutions.
  • Volunteered as Event Coordinator Assistant at framework, lending time management and multi-tasking expertise to high-traffic dining events.

Certifications

  • Certified Business Analysis Professional (CBAP)
  • SafeServ Certified: Food Handler
  • Certified Banquet Server (CBS) - Northwind
  • Basic Kitchen and Restaurant Safety Certification - metric
  • SHRM Certified Professional (SHRM-CP)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Restaurant Server (CRS) - National Restaurant Association
  • Customer Service Excellence Certification Lakeside Partners
  • ServSafe
  • Certified Hospitality Supervisor (CHS) – American Hotel and Lodging Educational Institute

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