Leighanna Briggs

• Provided friendly, courteous service to create memorable moments for guests.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Served appetizers, delivered entrees and refilled beverages for banquet guests.
• Cleared dishes and glassware quickly following each course.
• Executed synchronized meal service simultaneously serving multiple guests.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Arranged linens and table settings according to seating plan and event theme.
• Provided friendly, courteous service to create memorable moments for guests.
• Maintained event cleanliness during service by promptly clearing dishes after each course.
• Guided arriving guests to tables, took drink orders and relayed information to bartenders.
• Applied wine and spirit expertise toward recommending appropriate parings for chosen meals and personal tastes.
• Maintained flexible work schedule to meet event needs.

Created unique catering menus based upon clients specifications, dietary needs and budget. Prepared delicious, high quality meals for high end cliental catering to their every needs whether that be at their private residence, on site location or destination events.

Designed recipes and menus by applying an understanding of local market demand and culinary trends with locally sourced ingredients.

Effectively collabroated with colleagues to proficiently deliver star quality dining service. Frequently assisted staff during the rush to foster/promote teamwork while providing exceptional service and guest dining experience.

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Assisted guests in order selection by promoting specific menu items and nightly specials.
• Up-sold appetizers, specialty beverages, and desserts to increase guest check averages.
• Coordinated with chef and chef de cuisine to ensure timely and accurate order preparations.
• Collected payments and balanced transactions with receipts.