Dawayne Scarlett

• Managed high volume of customers during peak hours made the rightful adjustments during slow hours to maintain labor, initiating breaks while still providing prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guest. Reminding host to greet each guest according to company standards and also opening the door for guests.
• Complied with all company policies regarding uniform standards, punctuality, and professionalism which was fine in a directional before each shifts. Tardiness nor last minute call outs were acceptable neither was wrong uniforms. A write up was issued.
• Utilized managerial skills by managing the front of the house along with the back of the house by choosing who works where, knowing my employees with the most strength in each department so if to adjustments is needed it would minimize guest complaints. Putting my weakest server in the busiest section would be me setting up my self for failure. Same goes for cooks.
• It was also the manager’s job to remained calm and poised when dealing with difficult customers or during busy shifts, we were thought to deescalate situations and prevent any harm to both customers and employees.
• Enhanced customer satisfaction by doing constant table visits answering questions or providing discounts giving details of new promotions and having a sense of companionship with guests. It was the manager’s responsibility to do walk through and table visits even after a successful interaction between server and guests.
• Handled customer complaints diplomatically, working towards satisfactory solutions that ultimately retained loyal clientele.
• Contributed to the restaurant''s positive reputation by consistently delivering exceptional service and building rapport with regular patrons.
• Provided support during busy periods by assisting servers by cleaning tables, closing checks resetting tables for incoming guests, helping bartenders, cooks on the line, doing expo restocking and helping general utilities (GU).
• Shared knowledge of menu items across the board with customers to make personal decisions based on taste and interest and also employees during roll outs of new menus to execute them correctly.
• Ensured food safety compliance by adhering to proper handling procedures when serving dishes.
• Reduced order errors by double-checking tickets before sending them to the kitchen staff for preparation adjustments checks by giving discounts and food on the house only when needed.
• Answered customers' questions, recommended items, and recorded order information.
• Handled cash transactions accurately, ensuring proper accounting and minimizing discrepancies at the end of shifts, did each check out one on one with servers and count the amount in a safe place before proceeding “ away from guest”.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Increased sales significantly by upselling higher-end products to customers.
• I also did orders for dry storage, produce and freezer. Did freezer pulls when needed made sure line checks were done each day, bathroom checks were executed correctly, answered to phone calls and emails, did incident reports if any occurred, I did soft inventory, service calls, transferred products from neighboring Applebee’s stores, checked and signed invoices of delivered products. My shift varied from 10-14 hours a day the minimum was 10 hours daily.

Start as a line cook December 2017 at Applebee’s Cross County as the morning Mid cook, I then learned fry and broil stations as the times progressed. In approximately two months I was working all three stations single handed due to my self driven attitude. I later got offered to become a neighborhood expert in “2018” where I was in charged of training new cooks and also helping existing cooks along with assisting with getting through a successful inspection. I later got promoted to line cook supervisor in “2021 where I obtained my food handlers permit and was in charged of demonstrating new menus to cooks along with coaching them. I did this upon 2023 where I got promoted to become an assistant kitchen manager and then got transferred to Throggs Neck “Bronx” location. Being a manager my role took a major drift from cooking which was really my passion, I’d still cook if cooks needed assistance but I was really now in charged of the back of the house and also the front of the house.

• This was a country club where we serve and host parties of 100-500 people in one seating. Tables were divided between waiters. We would arrive two sometimes 3 hours before the even to set up tables and a directional with the director and review menus and sections. Some tables had five, seven and sometimes 10 guests depending on the size of the parties. Usually we had three or more tables (5).
• We took orders manually on papers using a clock format. We were thought to choose a guest who stood out to mark he or she at the number 12 then go clockwise until all guest orders were taken.
• Usually all waiters had to do is give a small description of how the meals would be prepared because the guest hosting the event would had chose from a list of available menu items.
• We then would count the number of dishes each waiter accumulated and hand the number over to the kitchen staff to ensure accurate order preparation, timely delivery of dishes were met and all guest received their meals in one delivery..
• They were two settings, a dining room set up where guests are seated and waiters had a section divided with tables where we’d take orders then deliver the food and also a buffet style set up where kitchen cook the desired meal requested and we’d sometime serve the guests or they do a self serve.
• I did this job from October 2017 to December 2017 after I got hired at Applebee’s.

• This is where I did my 100 hours internship that was required to graduate from high school back home in Jamaica. I was basically a prep cook at an Italian restaurant. Dishes prepared and served here were merely pasta and soups.
• This was the year 2015 and was my first real taste of the working world I was only 16 years old.