Anthony Day

• Streamlined communication between front-of-house and back-of-house teams to improve overall efficiency and guest experience.
• Conducted performance evaluations for team members, recognizing top performers while identifying areas requiring improvement or additional training opportunities.
• Developed a strong rapport with kitchen staff, promoting a collaborative work environment that improved overall productivity.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Maintained high standards of cleanliness and sanitation in all areas, resulting in consistently positive health inspection reports.
• Facilitated cross-training among stewarding team members, enhancing flexibility in staffing assignments to meet fluctuating demand levels efficiently.

• Managed parking and traffic control to facilitate vehicle flow in assigned area.
• Patrolled parking areas and monitored car safety to prevent theft and damage.
• Parked and retrieved automobiles for customers in parking lots, storage garages or new car lots.
• Positioned barricades and gates to maximize traffic flow through parking lot.
• Directed drivers to parking spots.
• Established and maintained strong, positive relationships with surrounding businesses to create a mutually beneficial partnership for increased revenue opportunities.
• Conducted regular safety meetings with staff members aimed at reinforcing best practices within the valet parking industry.
• Worked closely with local law enforcement agencies when incidents occurred on property involving vehicles or guests under our supervision.
• Addressed any personnel issues or conflicts promptly, fostering a positive work atmosphere among team members.
• Collaborated with maintenance teams to ensure proper upkeep of the parking facility, including lighting, signage, and cleanliness standards.
• Improved customer satisfaction by effectively managing valet parking operations and addressing guest concerns promptly.

• Has prepared food for over 1000 people in banquets
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Assisted in maintaining preparation and service areas in a sanitary condition
• Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning
• Cleaned and inspected galley equipment, kitchen appliances, and work areas
• Cleaned and organized eating, service, and kitchen areas
• Worked stations including pizza, omelet, soup, salad, sandwich, and dessert at a busy cafeteria
• Responsible for the production and plating of desserts
• Received and delivered quality products to restaurant from supply warehouse in a timely manner
• Responsible for all garnishes for main courses, pasta, soups and potages
• Managed food delivery for 200+ guests for special events
• Supported all kitchen operations when chef was absent
• Communicated with kitchen staff, dieticians, and doctors to assure compliance with complex and frequently changing dietary needs of clients
• Maintained daily cleanliness of broiler and fryers
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
• Executed daily production lists and goals
• Filled beverage and ice dispensers
• Helped with preparation, set-up, and service for catering events
• Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
• Inspected restrooms for cleanliness and availability of supplies and cleaned restrooms when necessary
• Loaded trays with accessories
• Kept ice bins filled
• Performed all transactions in a cordial, efficient and professional manner
• Performed other tasks as assigned by the sous chef or chef
• Placed clean dishes, utensils, and cooking equipment in storage areas
• Placed food trays over food warmers for immediate service
• Portioned, arranged, and garnished food, and served food to waiters or patrons
• Prepared and served cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines
• Prepared daily food items, and cooked simple foods and beverages
• Prepared food items
• Prepared food trays for both general and therapeutic diets, maintaining proper temperatures for hot and cold foods
• Spoke with patrons to ensure satisfaction with food and service

• Has cleaned and operated 2 Dish Washing Machines
• Inspected restrooms for cleanliness and availability of supplies and cleaned restrooms when necessary
• Conducted inventory and restocked items throughout the day
• Cleaned and inspected galley equipment, kitchen appliances, and work areas
• Cleaned and organized eating, service, and kitchen areas
• Cleaned and sterilized equipment and facilities
• Cleaned garbage cans with water or steam
• Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down
• Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
• Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
• Placed clean dishes, utensils, and cooking equipment in storage areas
• Stocked, organized, and cleaned kitchens and cooking utensils
• Cleaned work areas, equipment, utensils, dishes, and silverware
• Mopped floors and cleaned walk-in refrigerators and storage areas
• Scraped and stacked dirty dishes, and carried dishes and other tableware to kitchens for cleaning
• Set up and cleaned dish machine area checked temperatures and soap dispensing levels
• Routinely cleaned work areas, glassware and silverware throughout each shift
• Bussed tables, cleared, cleaned and set tables in a quiet and efficient manner

Rooftop Server that has served 10 lounge style tables small plates in a timely matter.

• Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals
• Kept register accurate through correct billing, payment processing and cash management practices
• Collected credit card, cash and gift certificate payments from customers and made proper change for cash transactions
• Monitored guests for intoxication and immediately reported concerns to management
• Managed food resources, memorized orders and wrote patron's food orders on slips in 10-seat restaurant
• Bussed and reset 10 tables per shift, working efficiently to keep dining room and work areas clean
• Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns

• Over 200 suites with 5 Executive Suites on each of its 10 floors
• Organized food platters, set up tables and identified each food portion.
• Delivered food, condiments, and silverware to guest rooms to fulfill guest orders.
• Answered quests inquiries and questions about hotel’s menu.
• Respond to guest requests for assistance in timely and knowledgeable manner.
• Assisted customers with carry-out service.
• Bussed and reset 15 tables per shift, working efficiently to keep dining room and work areas clean.
• Developed knowledge about products and sales items to answer shoppers' questions.
• Checked identification to enforce age requirement for alcoholic beverages.
• Managed food resources, memorized orders and wrote patron’s food orders on slips in 15-seat restaurant.

• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Comprehensive knowledge of food and catering trends
• Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business