Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kara Royal

Metairie,LA

Summary

Proven to enhance guest experiences and streamline kitchen operations, Excelling at IHOP by leveraging exceptional communication and POS system operation skills. Continued dedication to cleanliness and customer satisfaction significantly increased efficiency and fostered customer loyalty. Adept at both team collaboration and leadership, Consistently achieving top-quality service standards, contributing to a noticeable improvement in guest engagement and operational workflow. Focused and reliable Restaurant Server bringing high enthusiasm and extensive knowledge of food safety practices. Proven history of excellent customer service and conflict resolution skills. Dedicated to accuracy and streamlining systems for productive work. Motivated Restaurant Server with engaging personality and flexible approach. Upbeat, friendly, and anticipating customer needs to facilitate enjoyable dining experiences. Cheerful Restaurant

Server offering experience in fast-paced diner and short-order restaurant settings. Promotes customer comfort and enhanced experiences by answering questions and responding to concerns. Maintains service standards and follows safe service regulations. Always ready to help team members by taking on additional tasks. Focused and reliable Restaurant Server bringing high enthusiasm and extensive knowledge of food safety practices. Proven history of excellent customer service and conflict resolution skills. Dedicated to accuracy and streamlining systems for productive work.

Overview

16
16
years of professional experience

Work History

Restaurant Server/ Crew Chief

Ihop
11.2015 - Current
  • Serves between 20-40 regulars customers per 4 day week.
  • Cultivated warm relationships with regular customers.
  • Maintained a clean and welcoming dining environment for guest comfort and enjoyment.
  • Contributed to team success by assisting fellow servers during peak hours, ensuring smooth operations.
  • Greeted new customers, discussed specials, and took drink orders.
  • Kept server areas clean and stocked to increase efficiency while working tables.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Enhanced customer satisfaction by providing attentive and personalized service during busy shifts.
  • Managed cash transactions accurately with attention to detail, minimizing discrepancies in daily reports.
  • Trained new hires on restaurant policies, procedures, and exceptional customer service standards.
  • Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
  • Established rapport with regular customers, fostering loyalty through exceptional service.
  • Elevated the guest experience by anticipating their needs proactively throughout their visit.
  • Collaborated with kitchen staff to ensure accurate preparation and prompt delivery of special dietary requests.
  • Promoted a safe working environment by adhering to food safety standards and best practices.
  • Demonstrated knowledge of menu offerings, including ingredients and preparation methods to address customer inquiries effectively.
  • Increased table turnover rate by efficiently managing orders and ensuring timely delivery of meals.
  • Stayed up-to-date on menu changes to help customers make food choices.
  • Served food and beverages promptly with focused attention to customer needs.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Set positive tone for entire dining experience as first point of contact for incoming guests.
  • Used slow periods to restock supplies, ice, trays, and delivery bags.
  • Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Processed orders and sent to kitchen employees for preparation.
  • Inspected dishes and utensils for cleanliness.
  • Printed dining checks with total due, collected payment and offered receipts to complete transactions.
  • Mentored junior crew members, fostering a supportive work environment and promoting professional growth.

Kitchen Manager

Cake and Cafe
07.2013 - 02.2016
  • Managed 5-10 employees.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Boosted team morale and performance through effective leadership and training programs.

Grill Cook/ Line Cook

Ochsner Medical Center (Baptist)
03.2010 - 06.2013
  • Cooked and served at least 3 grilled specials per day.
  • Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Cleaned and maintained kitchen equipment regularly.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
  • Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Efficiently managed time by prioritizing tasks according to importance and urgency.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
  • Demonstrated initiative by taking on additional responsibilities during busy periods or when short staffed.
  • Adjusted gas and electric grills to specified temperatures for quality food output.
  • Grilled meats and seafood to customer specifications.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
  • Established and maintained productive staff relationships for positive working environments.
  • Provided support to crew members, facilitating quick food preparation and delivery.
  • Verified order accuracy and quality ahead of service to maintain standards.
  • Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Reduced food waste by implementing proper portion control and efficient cooking techniques.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Checked freshness and quality of ingredients.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Operated and maintained grills, fryers and other cooking equipment.
  • Optimized grill temperatures for different foods, enhancing taste and texture.
  • Followed recipes and cooking techniques for consistent results.
  • Restocked stations and supplies during slower periods between rushes.
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
  • Verified accurate portioning of food items and garnishes.
  • Adhered to strict food safety regulations and hygiene standards.
  • Developed deep understanding of menu items and ingredients.

Morning Prep Cook

East Jefferson General Hospital
03.2008 - 03.2010
  • Prepare at least 5 different types of salads, sandwiches, fruit and desserts daily.
  • Reduced food waste by properly storing prepped items and rotating stock according to freshness.
  • Streamlined breakfast service with efficient preparation of hot and cold menu items.
  • Expedited orders under tight deadlines, ensuring timely service without compromising food quality or presentation.
  • Maintained a clean and sanitary workspace, adhering to strict food safety guidelines and regulations.
  • Demonstrated versatility in culinary skills by preparing various types of cuisine for diverse clientele preferences.
  • Developed strong knife skills which improved precision and speed in prepping, thereby reducing overall prep time.
  • Enhanced kitchen efficiency by diligently prepping ingredients and organizing workstations for morning shifts.
  • Delivered consistent portion control through the precise measurement of ingredients for recipe adherence and cost-efficiency purposes.
  • Closely followed standardized recipes to maintain consistency in taste and presentation across all dishes served.
  • Contributed to a positive team environment through clear communication and collaboration with fellow cooks.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Maintained food safety and sanitation standards..

Education

No Degree - Culinary Management Certification

Delgado Community College
615 City Park Ave. New Orleans, La. 70119
12.2013

Skills

  • Exceptional communication
  • Cash Handling
  • Menu Memorization
  • Detail Oriented
  • High-volume dining
  • Strong Work Ethic
  • Exceptional customer service
  • Hospitality service expertise
  • Team Player
  • Adaptable and Flexible
  • Transactions and Cash Handling
  • Workflow Coordination
  • Teamwork and Collaboration

Timeline

Restaurant Server/ Crew Chief

Ihop
11.2015 - Current

Kitchen Manager

Cake and Cafe
07.2013 - 02.2016

Grill Cook/ Line Cook

Ochsner Medical Center (Baptist)
03.2010 - 06.2013

Morning Prep Cook

East Jefferson General Hospital
03.2008 - 03.2010

No Degree - Culinary Management Certification

Delgado Community College

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