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Skills

  • Organization
  • Operational improvement
  • Invoice generation
  • Business operations
  • Supervision
  • Planning and coordination
  • Conflict Resolution and Complaint Handling
  • Allergy and dietary accommodation
  • Process improvement
  • Insurance billing

Work Experiences

  • Achieved a 16% reduction in negative feedback.
  • Took food orders from patients and their families and explained the various options.
  • Sanitized and cleaned work areas, utensils, and pans.
  • Achieved a 54% reduction in returned orders.
  • Awarded President's Club for top sales contribution.
  • Transported pans, kettles, and trays of food to and from work stations, the stove, and the refrigerator in accordance with safety standards.
  • Entered requested menu items into the POS terminal and customized orders with substitutions and add-ons.
  • Cooked to perfection metric food items by following recipes to cut, chop, and combine ingredients in the proper amounts and with proper technique.
  • Organized food items on serving trays and in carry-out packages in preparation for delivering completed orders to customers.
  • Assessed customer complaints.

Summaries

  • Over long shifts, consistently handled high-volume work without losing focus or accuracy.
  • Bistro Server with budget management and workflow optimization abilities.
  • Expert in program with a strong aptitude for automated and optimized.
  • Team leadership Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Food Service Worker who is enthusiastic about preparing food ingredients and preparing dishes according to recipes.
  • Proven track record of motivating launched to achieve team, individual, and management goals.
  • Looking forward to taking on a new challenge with a successful team.
  • Food service veteran with expertise in batch cooking, food safety, and nutrition.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Framework and metric have a proven track record.

Accomplishments

  • Collaborated with bar staff to streamline communication processes, leading to a 17% reduction in preparation time for custom drink orders.
  • Achieved 75% in repeat guest visits by providing personalized attention and creating memorable dining experiences for each customer.
  • Proactively recommended high-margin beverages and seasonal dishes, driving beverage sales up by 44% during high-traffic shifts.
  • Implemented upselling strategies with a focus on premium menu items, resulting in a 73% increase in average check totals.
  • Cross-trained in various roles including hostess, bar assistance, and cashier duties to contribute to smoother operations during understaffed shifts.
  • Frequently recognized for ability to seamlessly adapt to different sections and shift needs, resulting in ongoing flexible scheduling opportunities and Innovation Award.
  • Maintained a 71% customer satisfaction rating based on post-service guest feedback surveys, consistently surpassing company benchmarks.
  • Successfully handled large-scale catering within the bistro, overseeing smooth service for groups up to 2, driving repeat group bookings by 75%.
  • Worked closely with kitchen staff to accommodate special dietary needs, reducing customer-remake orders by 75% and increasing satisfaction.
  • Recognized by management for consistently reducing table turnover time by 5% without compromising service quality or guest satisfaction.

Affiliations

  • Hospitality Leadership Certificate from Ironclad Systems completed in 2015, emphasizing teamwork and service standards.
  • Bar Service Certification from metric, specializing in beverage menu management and upselling strategies.
  • Event Service Professionals Association (ESPA) – Member specializing in managing private events and group outings.
  • Food Allergy Awareness Training Program – Certified in 2020, aiding in the seamless accommodation of guest dietary restrictions.
  • Society for Hospitality and Food Service Management (SHFM) – Attending workshops in menu development and dining experience enhancements.
  • Toastmasters International – Completed Public Speaking and Communication course in 2019, enhancing guest complaint resolution skills.
  • Hospitality Financial and Technology Professionals (HFTP) – Member taking part in workshops to improve cash handling and POS use.
  • Les Clefs d’Or USA – Aspiring member focusing on elite guest service standards in dining and hospitality environments.
  • Association of Professional Food Service Managers – Certified member concentrating on shift management and workflow improvement.
  • Certified TIPS Trainer – Certified to train others in safe and responsible alcohol service.

Certifications

  • Hospitality & Catering Management Certificate
  • ServSafe Food Handler Certification
  • Certified Business Analysis Professional (CBAP)
  • POS System Certification (e.g., Toast POS or MICROS)
  • Project Management Professional (PMP)
  • Association for Project Management (APM)
  • National Restaurant Association’s ServSafe Manager Certification
  • Advanced Mixologist Certification by Meridian
  • Cultural Competence in Food Service Certificate
  • Certified Restaurant Server Professional (CRSP)

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