Andrea Torres

As a to-go order specialist, I take orders whether costumers decide to come inside and order or order over the phone by calling our location. If costumers have a hard time finding something specific, im the one to help them either find what they are looking for or help them add special instructions or additions to a plate they choose. I am in charge of charging the costumer and packing their order with care and make sure they have everything the way they wish. I have to make sure to keep my area clean as well and to stock up anything we are low on such as printing paper, tape, plate lids, plastic cups, plastic wear, etc..

• Prepared and packaged to-go orders efficiently, ensuring accuracy and adherence to customer specifications.
• Assisted in maintaining cleanliness and organization of workstations, contributing to a safe environment.
• Communicated effectively with kitchen staff for timely order fulfillment and resolution of issues.
• Handled high-stress situations gracefully, resolving customer concerns promptly and professionally.
• Answered to-go order phone calls, conveying menu options over telephone and accurately estimating time of delivery.
• Collaborated with kitchen staff to ensure timely completion of all to-go orders.

As a hostess at a restaurant, I am in charge of greeting costumers that come in as well as providing costumers with a table appropriate for the number of guests they have. I must follow the rotation around the restaurant, therefore the servers get an equal amount of tables. I have to walk around collecting the menus and bring them back to the stand to clean them and reuse them. I am also in charge of cleaning high chairs and booster seats at the end of my shifts.

• Handled customer inquiries regarding menu items and specials, enhancing overall guest experience.
• Collaborated with team members to streamline order processes, improving efficiency during peak hours.
• Greeted and seated guests, ensuring a welcoming atmosphere and efficient flow.
• Managed reservation system, optimizing table assignments for maximum occupancy.
• Coordinated with kitchen and waitstaff to ensure timely service and guest satisfaction.