Joseph Pant

Work History

Cheddars Scracth Kitchen

12.2022 - Current

Explained menu items and suggested appropriate options for food allergy concerns.
Used slow periods to restock supplies, ice, trays, and delivery bags.
Bussed and reset tables to keep dining room and work areas clean.
Cultivated warm relationships with regular customers.
Worked with POS system to place orders, manage bills, and handle complimentary items.
Set positive tone for entire dining experience as first point of contact for incoming guests.
Served food and beverages promptly with focused attention to customer needs.
Processed orders and sent to kitchen employees for preparation.

Pelican Bay Resort

12.2010 - 01.2014

Trained new staff on restaurant operations and policies to strengthen performance.
Modeled strategies to wait staff for delivering exceptional and friendly service to every guest, every time.
Increased sales per customer by listening actively and recommending relevant menu items.
Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
Trained staff members on use of POS system.
Supervised server staff and simultaneously served personal section of tables.
Closed out cash drawer at end of each shift, reconciling totals and resolving discrepancies to maintain financial accuracy.
Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Assigned tasks and shifts to servers to manage organized schedules and provide adequate coverage.
Maintained clean and organized dining area to create pleasant and welcoming atmosphere for customers.

Outriggers Seafood

12.2006 - 01.2008

Resolved customer complaints promptly and professionally to maintain positive reputation.
Maintained clean and organized dining areas to uphold restaurant hygiene standards.
Learned and followed local alcohol laws to keep restaurant compliant with regulations.
Utilized communication practices with kitchen staff to deliver customer meals in timely manner.

Cheateau Bushai

01.2000 - 01.2005

Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Obtained cash bank and stocked service bar to prepare for operation.
Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
Served high customer volumes during special events, nights, and weekends.
Kept bar presentable and well-stocked to meet customer needs.
Maintained impeccably clean, attractive and well-stocked bar area.
Prepared custom drink orders by accurately measuring and mixing house ingredients.

Cheateau Bushai

01.2000 - 01.2003

Trained new staff on restaurant operations and policies to strengthen performance.
Modeled strategies to wait staff for delivering exceptional and friendly service to every guest, every time.
Increased sales per customer by listening actively and recommending relevant menu items.
Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
Trained staff members on use of POS system.
Supervised server staff and simultaneously served personal section of tables.
Closed out cash drawer at end of each shift, reconciling totals and resolving discrepancies to maintain financial accuracy.
Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
Taught staff how to deliver outstanding service to every customer without sacrificing profit objectives.
Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Assigned tasks and shifts to servers to manage organized schedules and provide adequate coverage.
Maintained clean and organized dining area to create pleasant and welcoming atmosphere for customers.