Lea Lontoc

Maximized team performance by training new team member of darden employees on proper food handling to insure that we handle in proper manner. To food allergens and hand sanitations and checking ID for 30 yrs old below guest to insure that no alcohol to minor. Strong team player,Respect co workers and guest. And walked with the trainee new team the DRY STORAGES room and WALKING FRIDGES for future reference

And guest expectations and restaurants protocols

*Welcoming guests with smile and positive attitude

*30 seconds greeting after the host sat the guest

*Introduce yourself with eye contact and good posture

*Offer a first drinks and appetizer to bigen while the guest choose the main course

*Delivered drinks and appetizer promptly and check back after 2 bites how the food and drinks

*Approach to the guest with proper manner if there ready for the main course order

*After dropping the main course again 2 bites check back how the taste of the food to make sure that the food served in proper temperature and proper taste and if the guest order a steak insure the proper temperature and cook of the steak which the guest ask to the server

*Last step upselling coffee,tea and deserts to guest

*Offer a to go container and help the guest to boxing food

*Remind guest the check is ready on the Ziosk or we do the payment machine for them for any of there convenient

*Thank the guest for choosing olive garden for dinning and treat the guest like a family member and giving a chocolate mints per guest as a symbol of our italian restaurant generousity

As a sever trainer i shared my team member how to value our guest,

Treat theme like a family member connect with the guest make a genuine relationship.

• Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
• Developed and implemented training programs for new hires, improving overall team productivity and performance.
• Oversaw inventory management, maintaining optimal stock levels while minimizing waste and excess costs.
• Ensured compliance with company policies, industry regulations, and safety standards in daily operations.
• Collaborated with other departments to identify areas for improvement and implement beneficial changes across the organization.
• Boosted employee morale by recognizing outstanding work efforts and providing regular opportunities for professional development.
• Managed scheduling and workload distribution, maximizing productivity without overwhelming team members or compromising quality of work.
• Adapted quickly to changing business needs, ensuring the operations team was always prepared for any shifts in demand or industry trends.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Delegated tasks to administrative support staff to organize and improve office efficiency.
• Improved customer satisfaction scores through application of superior conflict resolution and problem-solving skills.
• We focus on our guests satisfaction and memorable experience to our guest lounges while waiting for the flights members of the lounge can enjoy free flow of any drinks and unlimited buffet .we looked after business to fist class passengers and the other members of Qantas lounges
• Maintained the buffet area sanitary and spotless for the guest to enjoy constantly refills on the food and quality and temperature of the food
• And before our VIP of lounges arrival our GM send us a copy of free ordered drinks of the VIP member and food and as we focus for our guest safety we need to know the highlighted allergens for the VIP guest and we also includes to our daily briefing for our team.
• Our goals smooth and friendly operations during the service hour

• Enhanced operational efficiency by streamlining processes and implementing best practices in the workplace.
• Reduced expenses for the department by optimizing resource allocation and closely monitoring budgets.
• Achieved high levels of customer satisfaction with consistent attention to detail and effective communication skills.
• Coordinated cross-functional teams, ensuring successful completion of projects and meeting deadlines.

• Improved overall customer satisfaction by implementing new service standards and staff training programs.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
• Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
• Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Coordinated with catering staff to deliver food services for special events and functions.

• Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
• Streamlined operations for increased efficiency through regular process reviews and implementing necessary changes.
• Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
• Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.

This the beginning of my serving career in hong kong

a famous austrialian casual fine dine,waterfront beach at the private area in hong kong where the expacts and wealthy people leaves. Owned by 2 aussie brother famous of crispy cream donuts,pizza and huge chain of restaurant in hong kong. a fast face restaurant ,fast table turn over and in the weekends or seasonal holidays we hosted 500 to 1000 guest and more during weekday normal 150 to 300 guests

We take order to guest from drinks to food no drinks

No drinks and food runner we run our food and drinks

We bussed table and set up table

Ready for the next guest to be serve

We do cash handling and card payments

We sat our guest our own