Diane Williams

• Greeted guests promptly and delivered attentive table service within fast-paced dining environment.
• Took accurate food and beverage orders using POS system and communicated requests to kitchen and bar.
• Prepared mixed drinks, beers, and nonalcoholic beverages according to standard recipes and liquor regulations.
• Managed cash, credit, and tip transactions accurately while balancing drawer responsibilities.
• Upsold appetizers, desserts, and beverages to enhance guest experience and support sales goals.
• Maintained clean, organized tables, bar stations, and service areas in compliance with sanitation standards.
• Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
• Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
• Maintained impeccably clean, attractive and well-stocked bar area.
• Verified drinking age requirements of customers by carefully reviewing photo identification.

• Supervised daily front-of-house and back-of-house operations to maintain smooth service flow.
• Scheduled staff shifts and balanced coverage to support peak-hour demand.
• Trained team members on service standards, menu knowledge, and guest interaction.
• Resolved customer concerns promptly to preserve satisfaction and repeat business.
• Monitored inventory levels and coordinated ordering to prevent supply shortages.
• Enforced sanitation, safety, and alcohol service procedures to support compliance.
• Coordinated with kitchen staff and servers to improve ticket accuracy and timing.
• Reviewed sales trends and labor needs to strengthen operational efficiency.
• Managed and motivated employees to be productive and engaged in work.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Controlled costs to keep business operating within budget and increase profits.
• Oversaw inventory management, optimizing stock levels, and reducing waste.
• Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.

• Supervised front-of-house operations to maintain smooth guest flow and timely table turnover.
• Trained servers on service standards, POS procedures, and guest recovery techniques.
• Monitored dining room readiness, ensuring cleanliness, stocking, and proper station setup.
• Handled guest concerns promptly to support positive dining experiences and repeat visits.
• Coordinated daily staff assignments to balance coverage during peak service periods.
• Verified cash handling procedures and resolved register discrepancies accurately.
• Communicated with kitchen staff to align order timing and reduce service delays.
• Enforced food safety and sanitation standards across dining areas and service stations.
• Partnered with back-of-house management in order to maintain seamless communication between teams, ensuring a smooth dining experience for guests.
• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Performed cash handling activities and secured nightly bank deposits.
• Enhanced customer satisfaction by implementing effective front of house management strategies.
• Analyzed customer feedback and implemented strategies to improve customer satisfaction.
• Addressed guest concerns and resolved all issues to guests' satisfaction.
• Conducted regular training sessions on new menu items and service techniques, keeping team informed and engaged.
• Reduced wait times during peak hours, orchestrating more effective seating strategy that maximized dining room flow and guest experience.

Helped launch curbside-to-go program per company guidelines. Ordered and supervised camera installation for designated parking spaces used for curbside pickup. Helped schedule and staff to-go employees.

• Trained new team members on Ruby Tuesday service standards, POS procedures, and hospitality expectations.