ERASMO HERNANDEZ

Server

Inn Of The Anasazi Restaurant

Santa Fe, NM

06.2007 - Current

Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
Cleaned and coordinated cleaning of indoor and outdoor dining spaces- wiping tables, placing trash in receptacles and replenishing supplies.
Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
Kept register accurate through correct billing, payment processing and cash management practices.
Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
Prepared beverages and filled food orders for customers.
Coordinated [5] events throughout4 banquet spaces, including weddings, reunions, and corporate meetings.
Served needs of more than50 customers in busy environment.
Greeted and maintained relationships with regular customers.
Applied comprehensive knowledge of wine, cider and beer as well as appropriate entree pairings- increasing daily beverage sales
Garnished dishes and quickly delivered items to customers, minimizing wait times.
Completed efficient table resets by wiping down surfaces and refilling condiments.
Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for customers.
Arranged linens and table settings according to seating plan and event theme.
Returned reusable goods and serving equipment for inventory and restock.