Jesse Sequoia

- Facilitated the clearing and resetting of tables for 8 course & 11 course menus nightly

- Delivered courses to guests as a part of a synchronized service

- Maintained a professional demeanor and conducted service in accordance with 1 Michelin Star standards

• Acted as Lead Trainer for new food runners, providing training on Ritz-Carlton, Marriott and Forbes standards. As well as evaluating and communicating new employee performance to Management.
• On occasion, would act as Lead Expediter, maintaining kitchen productivity, finishing dishes with garnish, allocating tickets for other food runners, guaranteeing timely preparation and serving of dishes in alignment with customer specifications.
• Displayed profound menu knowledge by describing menu items in accordance with Forbes 5-Star Standards: Taste, Texture, Preparation, Presentation
• Served correct food items to guests In 4 separate outlets (two cocktail lounges, all day 3-meal restaurant, fine dining steakhouse) according to order documentation, i.e table numbers, seat numbers, guest's name, special requests
• Cleared and reset guest tables in preparation for next meal course
• Also worked laterally as: Banquet Server, In-Room-Dining Server, and Host

The Captain's Table is a casual-upscale restaurant located on the Orange Coast College campus in Costa Mesa, California. Both the kitchen and dining room are run by students from the Culinary Arts and Food and Beverage Management programs, serving a variety of cuisine types from a rotating weekly menu

• Learned a new menu every week, and explained menu items and suggested appropriate options for guest preferences and allergies
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Cultivated warm relationships with regular customers.

• Maintained speed of service for food orders while minimizing errors and complaints.
• Garnished dishes and quickly delivered items to customers, minimizing wait times.
• Cleared tables immediately after guests left in preparation for next party.

• Directed activities of a team of skilled kitchen workers preparing and serving meals.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Counted cash in register drawer at beginning and end of shift.
• Documented and reported hazards, special considerations or events and updated status and location of assigned resources to fulfill administrative responsibility