COLLIN DANIEL O'MALLEY

Communication Skills Culinary Skills Customer Service Skills Operational Skills Training and Development Organizational Skills Adaptability and Flexibility Technical Skills

• Observed key food safety procedures by checking proper storage and appropriate temperatures for cold and frozen items
• Prepared products for retail sale by weighing and packaging specified amounts
• Cleaned and sanitized kitchen equipment, utensils and work stations
• Observed food safety and sanitation protocols to reduce germ spread
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving
• Filled hot case and rotated stock for maximum sales and consumer safety
• Prepared workstations with ingredients and tools to increase efficiency
• Prepared variety of foods according to exact instructions and recipe specifications
• Delivered exceptional service to meet customers' prepared foods needs
• Replenished and organized department supplies throughout each shift
• Monitored temperatures of prepared food and cold-storage areas
• Cut or sliced meat, poultry and seafood to prepare for cooking
• Portioned and wrapped food or placed directly on plates for service to patrons
• Took and recorded temperatures of food, refrigerators and freezers
• Peeled, chopped and sliced produce for use in cold and cooked itemsLeadership Skills
• Team Coordination: Effectively organizing and guiding team members to meet goals.Motivational Leadership: Inspiring and encouraging staff to maintain high morale and productivity.Conflict Resolution: Addressing team disputes and fostering a collaborative environment.
• Clear Communication: Conveying information effectively to team members and management.Active Listening: Understanding and addressing team concerns and feedback.Training and Mentoring: Providing guidance and support to new team members.
• Cooking Techniques: Proficient in various cooking methods and food preparation.Menu Knowledge: Familiarity with recipes, ingredient sourcing, and seasonal offerings.Food Safety Compliance: Ensuring adherence to health regulations and safety standards.
• Guest Engagement: Providing exceptional service and addressing customer needs.Problem-Solving: Quickly resolving customer issues and ensuring satisfaction.
• Inventory Management: Tracking stock levels and assisting with ordering and receiving.Quality Control: Maintaining high standards for food presentation and freshness.Time Management: Efficiently prioritizing tasks in a fast-paced environment.
• Onboarding New Staff: Leading training sessions and ensuring new employees are well-prepared.Performance Assessment: Evaluating team members' skills and providing constructive feedback.
• Task Delegation: Assigning responsibilities based on team strengths and workload.Event Coordination: Assisting in planning and executing in-store events or promotions.
• Crisis Management: Remaining calm and effective during peak hours or unexpected situations.Versatility: Adapting to various roles within the kitchen and store as needed.
• Point of Sale (POS) Systems: Proficient in operating POS systems for transactions and reporting.Culinary Software: Familiarity with any kitchen management or inventory software used

• Cleaned tables and chairs to prepare dining area for next customers
• Explained menu items, describing ingredients and cooking methods upon request
• Served food and beverages to patrons and immediately remedied issues with orders
• Prepared checks, itemizing total meal costs and taxes
• Addressed complaints to kitchen staff and served replacement items
• Communicated with hosts, bussers and kitchen staff to prepare for and serve customers
• Presented menus and answered questions regarding items
• Enforced minimum age requirements for consumption of alcoholic beverages by checking identification
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages
• Trained new employees on restaurant procedures and plating techniques
• Satisfied customers by topping off drinks and offering condiments, napkins and other items
• Filled condiments and napkin containers during slack periods
• Assisted in preparing salads, appetizers and desserts to speed up food service
• Operated POS terminals to input orders, split bills and calculate totals
• Informed customers of daily specials and signature menu items
• Checked with customers to determine satisfaction with meals, promptly taking action to correct problems
• Provided exceptional service to high volume of daily customers
• Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service
• Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations
• Greeted customers, answered questions and recommended specials to increase profits
• Served food and beverages to patrons and confirmed complete orders

• Exceptional Communication: Clearly conveying menu details and responding to guest inquiries.Active Listening: Understanding and anticipating guest needs.Problem-Solving: Addressing and resolving guest complaints effectively.

• Menu Expertise: In-depth knowledge of food items, ingredients, and preparation methods.Wine and Beverage Pairing: Understanding of wine lists and the ability to recommend pairings.Special Dietary Accommodations: Knowledge of allergens and dietary restrictions.

• Upselling Techniques: Encouraging guests to try specials or high-margin items.Promotional Knowledge: Staying informed about seasonal or promotional items.

• Inventory Management: Assisting in tracking inventory levels and placing orders.Cost Control: Implementing practices to manage labor and operational costs.

• Team Leadership: Guiding and mentoring junior staff to enhance service quality.Staff Training: Developing training programs for new hires on service standards and menu knowledge.Shift Management: Coordinating front of house operations during shifts to ensure smooth service.

• Cooperation with Kitchen Staff: Communicating effectively with the back of house to ensure timely service.Team Coordination: Working harmoniously with fellow servers and staff.

• Order Accuracy: Ensuring that orders are taken and delivered correctly.Presentation Skills: Serving food and beverages in an aesthetically pleasing manner.

• Multitasking: Managing multiple tables and tasks simultaneously during peak hours.Efficiency: Prioritizing tasks to optimize service flow.

• Appearance and Grooming: Maintaining a polished and professional look.Positive Attitude: Displaying friendliness and a positive demeanor, even during busy shifts.

• Point of Sale (POS) Systems: Proficiency in using POS systems for order entry and payment processing.Cash Handling: Managing cash and processing payments accurately.

• Fine Dining Etiquette: Understanding formal dining protocols and service styles.Table Setting and Clearing: Knowledge of proper table settings and efficient clearing techniques.

• Flexibility: Adjusting to changing situations and guest preferences.Learning Agility: Quickly adapting to new menu items or service procedures.

• Managed kitchen staff team and assigned tasks for various stages of food production
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures
• Monitored quality, presentation and quantities of plated food across line
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers

• Menu Planning: Developing seasonal menus and special offerings.Inventory Control: Monitoring stock levels and managing food purchases.Food Safety Compliance: Ensuring adherence to health and safety regulations.Staff Training and Development: Training kitchen staff on procedures and techniques.Cost Management: Overseeing kitchen budgets and reducing waste.

• Customer Service Excellence: Providing high-quality service and fostering guest relationships.Menu Knowledge: In-depth understanding of food and beverage offerings.Order Accuracy: Ensuring correct order taking and delivery.Conflict Resolution: Handling guest complaints and issues professionally.Multitasking: Managing multiple tables and tasks efficiently during busy periods.

• Event Planning: Organizing and executing private events, including weddings and corporate gatherings.Budget Management: Creating and managing event budgets.Vendor Relations: Coordinating with vendors for catering, rentals, and entertainment.Timeline Development: Creating and maintaining event timelines to ensure smooth execution.Guest Experience Management: Ensuring a memorable experience for event attendees.

• Team Leadership: Motivating and guiding staff to achieve high standards of service.Performance Management: Conducting staff evaluations and providing feedback.Effective Communication: Facilitating clear communication between front of house and kitchen staff.

• Time Management: Prioritizing tasks effectively in a fast-paced environment.Attention to Detail: Ensuring accuracy in orders, setups, and event execution.Problem-Solving: Quickly addressing issues that arise during service or events.

• Point of Sale (POS) Systems: Proficient in using POS systems for order entry and payment processing.Scheduling Software: Utilizing tools for staff scheduling and event management.

• Upselling Techniques: Encouraging guests to enhance their dining experience through recommendations.Promotional Campaigns: Developing and executing marketing strategies for events and specials.

• Crisis Management: Maintaining composure and effectiveness under pressure.Adaptability: Adjusting plans based on guest needs or unexpected changes.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
• Trained kitchen workers on culinary techniques
• Selected and developed recipes and planned menus, driving consistent food quality and production
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items