Bailey Berry

• Coordinated with servers and bartenders to maintain smooth operation of bar area.
• Restocked glassware, cleaned tables and organized supplies to meet demanding trading periods throughout shift.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Assisted in setting up and breaking down bar area for special events.
• Replaced empty kegs and soda syrups.
• Learned how to make wide variety of mixed drinks.
• Delivered food to customers at bar and tables.
• Checked ID cards and verified bar guests were of legal age.
• Explained daily specials and beverage promotions to exceed daily sales goals.
• Assisted bartenders with drink preparation tasks, resulting in faster service for patrons.
• Reduced waste by accurately measuring and portioning ingredients for mixed drinks.
• Contributed to increased sales by effectively upselling menu items when appropriate.
• Performed regular maintenance tasks on bar equipment, ensuring optimal functionality during service hours.
• Maintained cleanliness of all bar areas according to health department standards through diligent sanitation practices.
• Increased teamwork among staff members by proactively offering assistance whenever needed or requested from coworkers or supervisors.
• Ensured proper storage conditions were met for both perishable and non-perishable items to meet food safety standards.
• Assisted with training new barbacks, sharing knowledge of bar operations and best practices, resulting in a more efficient team.
• Answered customer questions about food and beverage items and assisted with menu selections.
• Monitored food and beverage supplies, assisting with restocking when needed.
• Addressed customer complaints and inquiries to verify satisfaction.
• Monitored dining room inventory and replenished as necessary.
• Operated dishwashers and other kitchen equipment according to safety guidelines.
• Greeted customers and provided menus upon arrival to dining room.
• Engaged in suggestive selling and other sales techniques.
• Set up advertising signs and displays on shelves, counters and tables.

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Suggested menu and service policy changes based on feedback from managed waitstaff and observed customer tendencies.
• Provided Managers with detailed customer metrics to inform stock ordering, reducing food waste and increasing profits.
• Collaborated with kitchen staff to coordinate restaurant goals such as upselling certain items, addressing product availability issues and other communication concerns.
• Addressed and resolved customer conflicts with managed waitstaff, verifying satisfactory outcomes for involved parties.
• Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization and provide easy access during busy peak service times.
• Monitored dining rooms for seating availability as well as service, safety and well-being of guests.
• Used slow periods to restock supplies, ice, trays and delivery bags.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.
• Checked identification for minimum age for sale of alcoholic beverages.
• Cultivated warm relationships with regular customers.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Bussed and reset tables to keep dining room and work areas clean.
• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Handled table service and other dining room tasks to address shortfalls due to unexpected absences or unusual service volumes.

• Assisted bartenders with drink preparation tasks, resulting in faster service for patrons.
• Maintained cleanliness of all bar areas according to health department standards through diligent sanitation practices.
• Restocked ice, condiments, and snacks.
• Assisted with inventory management, ensuring proper stock levels of liquor, beer, wine, garnishes, and other bar supplies.
• Replaced empty kegs and soda syrups.
• Coordinated with servers and bartenders to maintain smooth operation of bar area.
• Assisted in setting up and breaking down bar area for special events.
• Learned how to make wide variety of mixed drinks.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Increased teamwork among staff members by proactively offering assistance whenever needed or requested from coworkers or supervisors.
• Checked ID cards and verified bar guests were of legal age.
• Operated POS system to collect payments from customers.
• Assisted with bussing tables and cleaning up spills.
• Delivered exceptional guest experiences through attentive service and quick response to issues.
• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Kept bar presentable and well-stocked to meet customer needs.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.
• Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
• Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.

Oversaw grill, stove, and oven, and cleaned equipment after every shift.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.