Carlton Grant Woodle

I was in charge of completing sidework before we opened daily. I had running sidework as most restaurants do. My role was to give the best guest experience and do it very efficiently and with great care

• Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
• Promoted desserts, appetizers, and specialty drinks to optimize sales.
• Trained new employees on restaurant procedures and plating techniques.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
• Collaborated with kitchen staff to ensure timely preparation and delivery of orders.
• Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.

• Assisted in training new servers.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Trained new employees on restaurant procedures and plating techniques.