Ai Tien

Waitress Supervisor

Den Da Restaurant

01.2018 - 01.2022

Kept sales floor clean, neat, and well-stocked for customers, helping to drive consistent sales with professional arrangements.
Pushed and stocked product in multiple departments and consistently met time targets.
Increased customer satisfaction by providing exceptional product knowledge and recommendations tailored to individual needs.
Managed store layouts by placing in-demand products in areas visible to customers to maximize sales.
Communicated effectively with colleagues at all levels of the organization, fostering teamwork and promoting a positive work atmosphere.
Backed up cashier staff during heavy customer flows to prevent unnecessary service delays.
Worked with department managers to maintain adequate inventor for regular and promotional demand.
Helped customers select merchandise by offering multiple product options fitting specific needs.
Assisted with staff training initiatives, improving overall team performance and productivity in the workplace.
Supported store management in daily operations such as scheduling staff shifts, handling cash registers, processing returns, or placing special orders.
Greeted customers and directed to requested products.
Transported merchandise to sales floor and replenished out-of-stock and low-stock items.
Kept work areas neat, clean and free from debris.
Interacted with guests in friendly and knowledgeable way.
Moved cardboard, plastic ties, and other debris from unboxing to trash.
Kept aisles clear and clean while restocking to prevent accidents and enable others to easily pass by.
Stocked warehouse efficiently by comparing item numbers with storage locations.
Greeted store customers and discussed needs.
Picked and packed order items.
Kept warehouse areas free of debris and safe for employees with proper storage and maintenance of machinery, tools and supplies.
Managed table turnover rate effectively allowing for more guests served per shift.
Ensured timely delivery of food orders by closely monitoring kitchen processes and collaborating with chefs to resolve any issues efficiently.
Fostered a positive working environment by addressing employee conflicts promptly and fairly, promoting open communication between team members.
Increased overall dining experience by maintaining high standards of cleanliness and organization throughout the restaurant.
Enhanced customer satisfaction by efficiently managing waitstaff schedules and ensuring optimal coverage during peak hours.
Assisted in hiring and training new waitstaff, ensuring excellent service levels were maintained at all times.
Boosted customer retention rates with exceptional service quality, personalized interactions, and prompt resolution of complaints or concerns.
Contributed to revenue growth through effective management of guest reservations, seating arrangements, and special event bookings.
Improved teamwork among staff members by leading regular meetings to address concerns, share best practices, and set goals.
Upheld company policies and procedures while providing guidance to waitstaff on proper etiquette, presentation skills, and conflict resolution techniques.
Maintained compliance with health regulations through consistent adherence to safety protocols within the workplace.
Implemented staff training programs focusing on food allergy awareness, reducing instances of allergic reactions among restaurant guests.
Reduced waste costs by conducting regular inventory checks, tracking spoilage rates, and adjusting order quantities accordingly.
Provided detailed daily reports on sales figures resulting in better financial planning and budgeting.
Streamlined the ordering process for customers by implementing a new menu layout and training staff on upselling techniques.
Supported marketing efforts through active participation in local events, promotions, and social media campaigns targeting potential customers in the area.
Collaborated with management to develop seasonal menus incorporating popular dishes based on customer feedback surveys collected after each meal service period.
Addressed customer complaints with empathy and efficiency, turning potential negative experiences into positive outcomes.
Optimized staff scheduling to handle peak times effectively without overstaffing.
Managed inventory effectively to prevent shortages and reduce waste.
Strengthened team morale and cooperation by organizing regular training sessions.
Reduced order errors significantly, ensuring accurate communication between kitchen and dining area.
Achieved high levels of customer loyalty through exceptional service and engagement.
Implemented health and safety protocols to ensure safe dining environment for both staff and customers.
Utilized feedback from customer surveys to make targeted improvements in service and menu offerings.
Improved service delivery times, coordinating seamlessly between kitchen staff and waitstaff.
Enhanced team efficiency by implementing streamlined table management system.
Adapted quickly to menu changes, ensuring team was always informed and prepared.
Elevated dining experience, maintaining high standards of cleanliness and presentation.
Boosted customer satisfaction with quick and accurate order processing.
Fostered positive and welcoming atmosphere for guests, contributing to repeat business.
Coordinated with kitchen to introduce new seasonal dishes, keeping menu fresh and attractive.
Collaborated with management team to plan and execute special events.
Negotiated with suppliers for better pricing, reducing operational costs without compromising on quality.
Monitored dining area to ensure all guests received attentive service without delays.
Developed loyalty program that increased repeat visits from customers.
Trained new staff to uphold service standards, ensuring consistency in customer experience.
Trained new hires in food handling and safety protocols to boost knowledge and performance.
Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Supervised food presentation and plating to enhance visual appeal.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Monitored food inventory and supplies to prevent waste.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Coordinated kitchen activities with front-of-house staff for seamless and service.
Maximized team productivity by expertly delegating tasks to kitchen staff.
Controlled food costs and managed inventory.
Directed food preparation and cooking activities to meet health and safety standards.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Planned and executed promotions and special events in close collaboration with management.
Served consistent portions following recipes and control standards.
Monitored food preparation, production, and plating for quality control.
Set and oversaw weekly and special event menu plans.
Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Controlled expenses and boosted profitability by managing food and labor costs.
Directed activities of team of skilled kitchen workers preparing and serving meals.
Stayed current with industry trends and innovations to boost competitiveness and customer appeal.

Summary

Overview

Work History

Waitress Supervisor

Education

High School Diploma -

Skills

Languages

Timeline

Waitress Supervisor

High School Diploma -

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