Danielle Bensimon

• Assigned patrons to tables suitable for needs and restaurant section rotation
• Cultivated positive guest relations by managing information and orchestrating speedy seating
• Took reservations and to-go orders by phone, answered customer questions and informed of accurate wait times
• Assisted managers with quickly resolving service- and food-related issues
• Informed servers of newly seated parties for speedy service
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
• Seated 200 plus people during different and alternating service hours as menus changed
• Answered customer questions about hours, seating and menu information
• Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction
• Planned and executed 16-30-guest parties by organizing menus, spaces and special requests
• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests
• Documented reservations and communicated changes to guests
• Used cash registers and credit card machines to cash out customers
• Monitored seating area and checked restrooms regularly to keep spotless
• Monitored front entrance for new guests while assisting servers by taking and delivering drink orders
• Supported servers, food runners and bussers with keeping dining area ready for every guest

• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Checked guests' identification before serving alcoholic beverages.
• Inspected dishes and utensils for cleanliness.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Mixed both standard and specialized drink orders using liquor, bitters, sugars and fruits.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Increased sales significantly by upselling higher-end products to customers.
• Noted special patron requests and followed up with kitchen to confirm delivery.

• Assigned patrons to tables suitable for needs and restaurant section rotation
• Cultivated positive guest relations by managing information and orchestrating speedy seating
• Documented reservations and communicated changes to guests
• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests
• Collaborated with kitchen to inform customers of wait times and answer questions about food
• Planned and executed 100-guest parties by organizing menus, spaces and special requests
• Watched dining area staff to evaluate server loads and calculate accurate wait times
• Stayed in open communication with kitchen team to assess cooking times, avoid worker overload and minimize customer dissatisfaction
• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
• Informed servers of newly seated parties for speedy service
• Assisted managers with quickly resolving service- and food-related issues

• Created identical dishes numerous times daily with consistent care, attention to detail and quality
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
• Prepared food items such as meats, poultry and fish for frying purposes
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
• Prepared over 200 appetizers and entrees daily, consistently collaborating with kitchen and FOH staff to maintain service flow
• Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Coordinated kitchen stations with managers to cut down on customer wait times
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
• Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees

• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Handled portion control activities according to specified instructions provided by chef.
• Safely used kitchen equipment and reduced risk of injuries and burns.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Transitioned between breakfast and lunch service.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Grilled meats and seafood to customer specifications.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Developed process that reduced waste and improved supply turnover.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Used pizza cutter to slice pizzas according to size and customer specifications.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.
• Monitored and maintained clean working areas and cooking surfaces.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Guided prepared items into oven precisely to prevent skin burns and cooked at specific temperatures and times.
• Wiped down counters and food prep stations using bleach and clean cloths.
• Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage.
• Completed training to learn additional techniques for making new and seasonal items.

• Operated large-volume cooking equipment, including grills, deep-fat fryers and griddles 4 hours per day.
• Packaged menu items into bags or trays and placed drink orders into carriers to prepare food for customers.
• Operated point-of-sale cash register to calculate total cost of items.
• Scraped and stacked dirty dishes and cooking utensils to prepare items for cleaning.
• Set up station according to standard operating procedures with ample backup product to complete shift.
• Properly labeled and dated all food products for safety.
• Kept stations stocked and ready for use to maximize productivity.
• Communicated with kitchen staff to complete orders quickly.
• Handled waste management duties by properly and safely disposing of all trash at end of shift.

I interviewed/dealt new possible workers for Crescents Home Care and organized bills and paper-work.

• Improved team morale by resolving confusing inquiries on new hire initiatives and employee workforce matters.
• Used technologically relevant digital systems to manage payroll and benefits programs
• Streamlined complaint response management by providing guidance on policies and ensuring appropriate and accurate investigation processes