April Kaparakos

Welcome guests upon arrival. Organize seating arrangements and highlight signature menu specials. I greet tables and take all drink and food orders. Answer any questions regarding menu items and ingredients. UPSELL, both liquor and entrée options. Assess guests' needs and accommodate accordingly. Run food for both myself and coworkers. Always pre-bussing and clearing tables. Answer the phone, and place takeout orders into our Toast POS. Prep and prepare all to-go orders to ensure proper delivery to customers. Take inventory and restock all supplies necessary for the closing shift. Oversee any complications, and deal with each individually.

Answered phone, Greeted customers and sat tables. I went over the daily featured drink and menu options. Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers most effectively. We were severely understaffed. Many shifts had only two servers on the floor, covering twelve to fourteen table sections at a time. Running food, pre-bussing, and bussing tables. I took to-go orders via phone. I prepped and prepared all to-go orders and delivered them to customers directly. Checked with customers to determine satisfaction with meals, promptly taking action to correct problems. Stocked service areas with supplies during slow periods. I did side work and opened and closed restaurant.

I greeted customers and sat at tables. I took drink and entree orders. Focusing on signature menu items. UPSELLED. Worked with co-workers on a team to run food, drinks, pre-bus, and bus all tables. I worked at many large, private parties of fifty people or more, collaborating with only one other server. I verified all details of the party with my supervisor. I did side work and opened and closed the restaurant. Stocked service areas with supplies during slow periods. Polished all silverware and glasses.

I answered a multiline phone and responded to emails from interested clientele via our website. Offered all-inclusive packages with a set price per person. Met with interested clients and did a showing of the banquet hall on weekends. Sat down to finalize details with the bride for the seating chart, linen choice, centerpieces, DJ, alcohol packages, cake, flowers, cookies, and choice of dinner package. Also served large parties up to 350 people. Choice of either sit down or buffet style for all events. Did all prep and plating of fruit, crackers, ordervs, desserts, cookies, and even cutting of the cake. Did all set up and clean up for all parties. Offered many different functions from: Weddings to Funerals, Baptisms, Baby Showers, School Functions and even outside Catering.