Ken Yongjian Zhao

As a sever for a private chef/catering company, the duties are very similar to that of a regular high end restaurant except we don’t have any POS duties and we’re the bused as well. Most of the events are family style. We’re responsible for setting up and breaking down the tables, taking orders if event is plated, serving beverages such as wines and cocktails, running food to the tables, and washing dishes if necessary.

• Managed daily restaurant operations to ensure efficient service and guest satisfaction.
• Oversaw staff scheduling to maintain optimal team coverage during peak hours.
• Trained and mentored new employees on service standards and protocols.
• Handled customer inquiries and resolved issues to enhance dining experiences.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Provided leadership during times of organizational change or crisis situations.
• Oversaw daily operations, maintaining efficiency and quality standards.
• Monitored compliance with health and safety regulations in restaurant operations.

This was another private chef/catering company, so the duties are the same the other company.

• Managed daily operations of busy service establishment.
• Trained and supervised staff to ensure quality service.
• Developed and implemented efficient workflows for customer interactions.
• Coordinated inventory management and supply ordering processes.
• Oversaw financial transactions and maintained accurate records.
• Ensured compliance with health and safety regulations consistently.
• Managed daily operations of business, including hiring and training staff.
• Ensured compliance with local, state, and federal regulations.

• Managed daily operations of busy service establishment.
• Trained and supervised staff to ensure quality service.
• Developed and implemented efficient workflows for customer interactions.
• Coordinated inventory management and supply ordering processes.
• Oversaw financial transactions and maintained accurate records.
• Ensured compliance with health and safety regulations consistently.
• Managed daily operations of business, including hiring and training staff.
• Ensured compliance with local, state, and federal regulations.
• Supervised performance of workers with goals of improving productivity, efficiency and cost savings.

• Provided excellent customer service in a fast-paced dining environment.
• Assisted in training new staff on menu items and service protocols.
• Managed customer orders using point-of-sale systems efficiently.
• Collaborated with kitchen staff to ensure timely food delivery.
• Maintained cleanliness and organization of dining area and utensils.
• Handled customer inquiries and resolved issues promptly and professionally.
• Upsold menu items to enhance guest experience and satisfaction.
• Prepared tables for dining guests according to company standards.
• Performed opening and closing duties such as setting up the dining area, restocking supplies.
• Took orders from customers accurately and in a timely manner.
• Handled money transactions accurately while following company procedures for handling cash payments.
• Operated POS terminals to input orders, split bills, and calculate totals.
• Greeted customers, answered questions, and recommended specials to increase profits.