Emily Hoak

• Expected to provide the perfect night out. As a server, your main priority is guest experience. Working at a fondue restaurant, you are to run the guests through four courses and give detailed explanations of what each course entails as well as teach your guests how to cook their food in a different and more unique way than what they do at home. Every guest had different needs to cater to, such as allergies, celebrations, likes, dislikes, and dietary restrictions and prefernces. At the end of the night, you are expected to do the assigned clean ups, “detail” tables which is making sure there is absolutely no crumbs or smudges of cheese or chocolate and polishing cook tops, roll a set amount of silverware, and polish wine glasses. I learned to suggest wine pairings to go with specific menu items and gained knowledge in guest needs to enhance their experience.

• As a manager, I managed and motivated employees to be productive and engaged in work. I accomplished multiple tasks within established timeframes. It was important that I maintained professional, organized, and safe environment for employees and patrons. I resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground. I also monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.

At Rachel’s Roadhouse, I was a bartender, server, key employee, and bar manager. I worked every position I could and learned so much. As a key holder, I would run the floor, handle the nightly paperwork, work with both front and back of house staff, as well as the guests. I ran deposits to the bank, staff scheduling, made daily server sections, handled any customer complaints and made sure the staff felt appreciated and supported. As a bar manager, I handled all of the bar and beverage inventory, made drink special menus, made sure the bar was completely clean, and all of the bartenders were trained appropriately.