DANIEL KILLACKY

• Reset and cleaned tables quickly to prepare for new customers.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Completed side work duties, ensuring that all necessary supplies were stocked for shift success.
• Trained new staff in bussing and cleaning procedures.
• Enhanced customer satisfaction by maintaining a clean and organized dining area.
• Developed excellent relationships with managers and fellow team members to support team success and positive work environment.
• Refilled drinks and provided extra napkins and silverware to go extra mile in serving customers.
• Demonstrated attention to detail when setting tables according to restaurant standards.
• Displayed excellent time management skills while balancing multiple tasks simultaneously.

Similar to Lewis steakhouse just a different restaurant location. Both restaurants are operated by the same family. (Lunch Shift)

• Greet guests after they get seated and take drink orders.
• Ask if guests would like to see a Drink/Wine menu make recommendations based on what they are seeking.
• Go to service bar and make and deliver drinks/ Or wait at bar for alcoholic beverages.

• Transported food products, cleaned tables and counters and stocked dining room supplies
• Uphold high sanitation and safety standards while delivering and serving food
• Communicated customers' menu choices and special requests to kitchen staff to minimize errors
• Monitored tables, handled requests, kept drinks refilled and offered menu recommendations
• Assisted guests with making menu choices and took note of special requests
• Gained familiarity with menu ingredients and cooking processes to respond to customer inquiries
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.

• Sanitized and cleared tables to prepare dining rooms for incoming customers
• Removed dishes and soiled utensils throughout customer meals to keep tables clean and tidy
• Kept dining rooms and kitchen area clean and waste-free during shift
• Operated industrial dishwasher to wash dishes and glassware at peak periods
• Stocked napkins and condiments for use during peak hours
• Swept and mopped dining areas, took out trash and restocked restrooms