Calvin Sanders
Milwaukee,United States
Overview
3
3
years of professional experience
Work History
FOH Host/ Server, Back of the House Broil Cook
Texas Roadhouse
West Bend, Wisconsin
10.2023 - Current
- Took reservations over phone and in person.
- Performed light administrative duties such as filing documents and taking messages.
- Processed payments from customers using a POS system.
- Provided customers with accurate wait times and monitored waiting list.
- Answered customer inquiries regarding the menu, restaurant services, and special promotions.
- Assisted other departments when needed such as bussing tables or delivering food orders.
- Maintained cleanliness of lobby area, including wiping down tables and chairs.
- Checked identification for guests who appeared under age 21.
- Provided excellent customer service by anticipating customer needs.
- Inspected dining areas for any damages or defects.
- Balanced cash drawers at the end of each shift.
- Greeted guests upon arrival and provided them with menus.
- Managed dining room layout to maximize efficiency of staff members.
- Assisted servers in seating guests by escorting them to their tables.
- Resolved conflicts between customers when necessary.
- Contributed to team efforts by accomplishing related tasks as needed.
- Ensured compliance with health and safety regulations within the restaurant.
- Managed incoming calls during busy shifts.
- Served as point-of-contact for resolving guest complaints or special requests.
- Scheduled reservations and notified servers and managers of large groups to prepare seating in advance.
- Greeted guests and gathered information to seat groups or place on waitlist.
- Notified server after seating parties in section to facilitate prompt service.
- Collaborated with front of house staff to move tables and adjust seating to accommodate customers.
- Resolved customer service and food-related issues to maintain guest satisfaction.
- Cleaned and restocked counter areas, replenished cash drawer and checked server supplies to facilitate operations.
- Performed walk-throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.
- Accommodated guests with children and special needs to promote comfortable dining experience.
- Offered seating and other special accommodations to customers according to preferences and dining area volume.
- Managed daily card and cash transactions, maintaining payment records and investigating discrepancies.
- Responded appropriately to customer complaints, bringing major issues to attention of manager on duty.
- Answered phones promptly to record and confirm reservations.
- Greeted incoming guests to escort to assigned dining area and present menus.
- Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
- Checked dining and serving areas to verify proper cleanliness and readiness for guests.
- Managed guest expectations by relaying information regarding hours, wait times and specials.
- Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
- Communicated with servers about new tables, changes in food availability and customer comments.
- Developed long-term relationships with customers to increase opportunities for repeat business.
- Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
- Greeted customers, answered questions and recommended specials to increase profits.
- Built positive relationships with other front-of-house and kitchen staff.
- Performed regular restroom checks to restock supplies and handle minor cleaning.
- Tracked seated guests and available seating using computer-based and mobile reservation software.
- Supported serving staff, food runners and bussers to keep dining room presentable and ready for guests.
- Monitored dining area to assess server capacity and estimate wait times.
- Took beverage orders and served drinks during peak meal times.
- Helped restaurant staff set up small and large events to coordinate smooth execution.
- Utilized POS system to total meal costs and add taxes for final bill calculation.
- Collected reservation information and communicated updates to guests via mobile device or in-person.
- Completed closing duties by emptying trash, safeguarding alcohol and polishing silverware.
- Escorted guests to seating area, furnished menus and highlighted daily specials.
- Stayed attentive to server availability and table turnover to quickly seat guests.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Helped service staff handle demand by distributing food and beverages.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed menus to guests, led to tables and gave initial information about service staff or specials.
Line Cook
Applebee's
West Bend, Wisconsin
01.2023 - 09.2023
- Maintained accurate records of daily production sheets including waste logs.
- Inspected equipment for cleanliness prior to use every shift.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Ensured that all dishes were prepared according to recipe specifications.
- Communicated effectively with other staff members regarding orders and menu changes.
- Stocked and restocked kitchen supplies as needed.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Adhered to sanitation policies at all times when handling food products.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Followed proper food handling methods and maintained correct temperature of food products.
- Adhered to portion controls and presentation specifications.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Cooked multiple orders simultaneously during busy periods.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Set up and performed initial prep work for soups, sauces and salads.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Chef's Assistant
Chef Jack Catering
Milwaukee , WI
09.2022 - 01.2023
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Used manual or electric appliances to clean, peel, slice and trim food.
- Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
- Stored food in designated containers and storage areas to prevent spoilage.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
- Weighed, measured and mixed ingredients according to recipes or personal judgment.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Developed variety of menu items to cater to customers with food allergies and diet restrictions.
- Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Checked raw and cooked food to identify potential problems with quality and food safety.
Banquet Manager
The Milwaukee Athletic Club
Milwaukee , Wisconsin
04.2021 - 07.2022
- Monitored attendance records, payroll costs, staffing levels, inventory levels, income projections.
- Assisted in developing marketing plans for special events or promotions related to banquets.
- Developed and implemented cost control systems to ensure efficient use of resources while maintaining high standards of product quality.
- Maintained a safe working environment by adhering to all health and safety regulations.
- Ensured proper set up and tear down of banquet areas prior to and after functions.
- Participated in weekly management meetings in order to provide updates on current and future projects related to banquets.
- Resolved complaints from guests regarding services or facilities provided at banquets.
- Established guidelines and procedures for operating the banquet department efficiently.
- Performed site visits prior to an event in order to assess any potential issues that may arise during the event.
- Assisted with training new employees on proper etiquette and protocol when dealing with clients and guests at banquets.
- Organized, scheduled and supervised staff for banquets.
- Implemented procedures for ordering supplies, equipment, and food items as needed for events.
- Managed all aspects of event planning including budgeting, scheduling, vendor selection, management, menu selections, creation, decorations.
- Coordinated and monitored banquet operations to ensure quality service standards were met.
- Provided leadership and direction to banquet staff in order to maintain a high level of customer satisfaction.
- Collaborated with sales personnel in order to maximize revenue opportunities from banquets.
- Created detailed reports on the status of all events held within the facility.
Chef's Assistant
Levy / Fisher Forum
Milwaukee , WI
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Used manual or electric appliances to clean, peel, slice and trim food.
- Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Weighed, measured and mixed ingredients according to recipes or personal judgment.
- Developed variety of menu items to cater to customers with food allergies and diet restrictions.
- Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Checked raw and cooked food to identify potential problems with quality and food safety.
Sous Chef
Pfister Hotel
Milwaukee , WI
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Distributed food to service staff for prompt delivery to customers.
Chef's Assistant
Milwaukee Art museum
Milwaukee , WI
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Used manual or electric appliances to clean, peel, slice and trim food.
- Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
- Stored food in designated containers and storage areas to prevent spoilage.
- Planned and organized daily work schedules in accordance with established menus, special events, seasons and special requests.
- Weighed, measured and mixed ingredients according to recipes or personal judgment.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Developed variety of menu items to cater to customers with food allergies and diet restrictions.
- Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
Grill Cook
Crown Plaza Hotel
Milwaukee , WI
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Maintained cleanliness and organization of line workstations.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Prep Cook/Cook
Hyatt Regency Milwaukee
Milwaukee , WI
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces and taking out trash.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Measured and weighed food items to comply with portion requirements.
- Sliced meats to prepare for cooking and assembly of menu items.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Monitored freshness of food products to help reduce spoilage.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Helped train and develop new talent.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Grilled and deep fried various foods from meats to potatoes.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Completed special orders according to customer dietary needs.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Checked quality of food products to meet high standards.
- Received and stored food and supplies.
- Made meals in accordance with company standards and requirements.
- Monitored temperatures of prepared food and cold-storage areas.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Checked completed orders for correct quantity and quality.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook/Server
Marquette University
Milwaukee , WI
- Provided exceptional service to high volume of daily customers.
- Operated POS terminals to input orders, split bills and calculate totals.
- Displayed enthusiasm and knowledge about restaurant's menu and products.
- Greeted customers, answered questions and recommended specials to increase profits.
- Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
- Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.
- Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
- Cleaned tables and chairs to prepare dining area for next customers.
- Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
- Served food and beverages to patrons and immediately remedied issues with orders.
- Satisfied customers by topping off drinks and offering condiments, napkins and other items.
- Trained new employees on restaurant procedures and plating techniques.
- Addressed complaints to kitchen staff and served replacement items.
- Promoted desserts, appetizers and specialty drinks to optimize sales.
- Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
- Presented menus to patrons to answer questions about offered items and make suitable recommendations.
- Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
- Recorded meal selections and transactions in microsystem to deliver prompt service.
- Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
- Explained menu options to guests, offered suggestions and took orders for food and beverages.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Trained new employees to perform duties.
- Served food and beverages to patrons and confirmed complete orders.
Chef's Assistant
Tripolishrine
Milwaukee , WI
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Used manual or electric appliances to clean, peel, slice and trim food.
- Monitored work areas, serving lines and eating areas to verify safe food preparation and service environment.
- Stored food in designated containers and storage areas to prevent spoilage.
- Weighed, measured and mixed ingredients according to recipes or personal judgment.
- Prepared salads, soups and sandwiches according to customer's orders or supervisor's instructions and approved procedures.
- Developed variety of menu items to cater to customers with food allergies and diet restrictions.
- Recorded temperatures on appropriate logs and reports to notify supervisor of discrepancies.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Checked raw and cooked food to identify potential problems with quality and food safety.
Education
Associate of Arts - Culinary Arts/ Restaurant And Hospitality Manageme
National Restaurant Association
McKean Pennsylvania 05.2018
Associate of Arts - Business Administration And Management
Purdue University Calumet
Hammond, IN06.1984
Some College (No Degree) - Computer And Information Sciences
South West Technical College
Finnimore Wisconsin Skills
- Plating and Presentation
- Proper Food Storage
- Shipment Receipt
- Quality Assessment
- Serve Safe
- Controlling food service costs
- Purchasing
- Nutrition
- Human resource management and Supervision
- Customer service
- Conflict Negotiation
- Dessert Preparation
- Kitchen Station Restocking
- Relationship Building
- Temperature Monitoring
- Salad Bar and Buffet Maintenance
Timeline
FOH Host/ Server, Back of the House Broil Cook
Texas Roadhouse
10.2023 - Current
Line Cook
Applebee's
01.2023 - 09.2023
Chef's Assistant
Chef Jack Catering
09.2022 - 01.2023
Banquet Manager
The Milwaukee Athletic Club
04.2021 - 07.2022
Chef's Assistant
Levy / Fisher Forum
Sous Chef
Pfister Hotel
Chef's Assistant
Milwaukee Art museum
Grill Cook
Crown Plaza Hotel
Prep Cook/Cook
Hyatt Regency Milwaukee
Cook/Server
Marquette University
Chef's Assistant
Tripolishrine
Associate of Arts - Culinary Arts/ Restaurant And Hospitality Manageme
National Restaurant Association
Associate of Arts - Business Administration And Management
Purdue University Calumet
Some College (No Degree) - Computer And Information Sciences
South West Technical College