Restaurant
ServerLine CookBartender
Miami, FL
08.2018 - Current
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Created detailed reports on weekly and monthly revenues and expenses.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw food preparation, production and presentation according to quality standards.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Coached staff on strategies to enhance performance and improve customer relations.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Trained new employees to perform duties.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Portioned and wrapped food to place directly on plates for service to patrons.
- Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
- Observed diners to respond to additional requests and determine when meal completed.
- Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
- Greeted customers and answered inquiries regarding menu items and specials.
- Cleaned and organized kitchen, dining and service areas.
- Developed strong communication and organizational skills through working on group projects.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
