Brian Wilson

Supervised restocking of salad bar and buffet for lunch and dinner service.

• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty
• Trained staff members on use of POS system

• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Increased sales significantly by upselling higher-end products to customers.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Increased sales significantly by upselling higher-end products to customers.
• Checked guests' identification before serving alcoholic beverages.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Worked with POS system to place orders, manage bills, and handle complimentary items.

• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations while serving spirits.
• Processed orders and sent to kitchen employees for preparation.

• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Purchased food and cultivated strong vendor relationships.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Trained staff members on use of POS system.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.