Jose David Moron Narvaez

Rumis kitchen is an upscale persian cuisine at Atlanta, GA. I would say probably one of the busiest restaurants in the area. I had the opportunity to start here as an Server Assistant, Food Runner, Expo, until I worked my way up to being a server and a bartender.

Some of my responsibilities were:

• Trained new staff on restaurant operations and policies to strengthen performance.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

This was my first experience as a Front of the House employee. Sushi Nami was an upscale restaurant with a wide selection of sushi and prime certified steak as well.

Some of my responsibilities were:

• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Increased sales significantly by upselling higher-end products to customers.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
• Served high customer volumes during special events, nights, and weekends.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.