Kayla-Marie Cohen

This is a seasonal summer job at a very busy restaurant that I have worked at since I was 16. I started as a hostess for the first 4 summers, until I was promoted to Maitre D' this last May.

Responsibilities:

• Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
• Trained, coached and evaluated subordinates to raise performance to company standard.
• Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
• Spoke clearly and persuasively in positive or negative situations and responded well to questions.
• Served as leader of FOH team by assigning duties, work stations and responsibilities.
• Supported servers, food runners, and bussers with keeping dining area ready for every guest.
• Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures.

• Bussed tables, cleared, cleaned and set tables quickly to facilitate table turns during high volume periods.
• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.
• Assisted servers, delivering food orders, contributing to timely service and positive guest experiences.