Alex Niola

Server.

The leopard at des Artistes

New York, NY

09.2020 - 03.2023

Provided exceptional service to high volume of daily customers.
Operated POS terminals to input orders, split bills and calculate totals.
Displayed enthusiasm and knowledge about restaurant's menu and products.
Greeted customers, answered questions and recommended specials to increase profits.
Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.
Cleaned tables and chairs to prepare dining area for next customers.
Served food and beverages to patrons and immediately remedied issues with orders.
Satisfied customers by topping off drinks and offering condiments, napkins and other items.
Addressed complaints to kitchen staff and served replacement items.
Promoted desserts, appetizers and specialty drinks to optimize sales.
Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
Presented menus to patrons to answer questions about offered items and make suitable recommendations.
Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
Explained menu options to guests, offered suggestions and took orders for food and beverages.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Trained new employees to perform duties.
Served food and beverages to patrons and confirmed complete orders.
Explained menu items, describing ingredients and cooking methods upon request.
Stocked service areas with supplies during slow periods.
Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Prepared checks, itemizing total meal costs and taxes.
Informed customers of daily specials and signature menu items.
Set up tables in between patrons to reduce wait times.
Filled condiments and napkin containers during slack periods.
Garnished dishes and beverages to serve visually appealing menu items.
Brought wine selections to tables with appropriate glasses and poured for customers.