Eliana Benitez

• Recommended products based on solid understanding of individual customer needs and preferences.
• Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
• Monitored supply levels at counter and maintained customer areas to meet typical demands.
• Trained new employees, sharing knowledge and expertise of coffees, teas and merchandise.

• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Checked identification for minimum age for sale of alcoholic beverages.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Maintained clean and organized bar area.
• Took reservations, to-go orders and answered questions about wait times over the phone
• Documented reservations and communicated changes to guests.
• Recorded available tables after seating each party using specialized seating software.
• Used cash registers and credit card machines to cash out customers.
• Monitored front entrance for new guests while assisting servers by taking and delivering drink orders.
• Collaborated with kitchen to inform customers of wait times and answer questions about food.
• Answered customer questions about hours, seating and menu information.

Host:

• Greet guest with a warm and welcoming smile
• Assigned patrons to tables suitable for needs and restaurant section rotation.
• Took reservations and answered customer questions and informed of accurate wait times.
• Recorded available tables after seating each party using specialized seating software.
• Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking.
• Answered customer questions about hours, seating and menu information.

Bartender:

• Designed unique drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Generated higher ticket averages by training employees on suggestive up-selling techniques.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.

Head server/Server trainer

• Arranged and prepared tables for customers to provide guests with excellent experiences and foster repeat business.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Checked identification for minimum age for sale of alcoholic beverages.
• Increased sales from $30-50 to $150-200 by upselling mixed cocktails, and better quality food to customers.
• Reviewed each server's cashout reports and documented cash sales, cash and credit tips and their total tips for the day
• Count all money that was turned in for the shift and ensure it is an exact match to cash sales

Office Administrator

• Applied advanced administrative and analytical skills in overseeing day-to-day operational activities.
• Prepared store daily money drawers according to everyday sales ()
• Reviewed daily sales, comp, and server error reports from the day prior to ensure accuracy.
• Assemble all store reports to be reviewed by Kitchen manager, General manager and eventually main office.
• Evaluate and compare gift cards sold and gift cards issued to confirm all gift cards are accounted for.
• Review tip amount of all servers, togo servers and bartenders and make sure the correct tip amount was claimed, fix any errors.

• Assigned patrons to tables suitable for needs and restaurant section rotation.
• Cultivated positive guest relations by managing information and orchestrating speedy seating.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Governed dining area to coordinate, usher and remove obstacles to drive positive dining experience.
• Documented reservations, alerted servers and managers of large groups and prepared seating.
• Informed servers of newly seated parties for speedy service.
• Took information about guests' party size, led to seating and offered menus.
• Took reservations by phone and walk-in, keeping scheduling demands and kitchen output in time to avoid overbooking.