Luigi Avalos

I open the restaurant and make sure to get it ready for success. Also make sure that all of the menus and all of the items we need for that day are all set and ready to go so we can have a night shift. Prepared the stations for the servers and guide them thru all of the new items and specials for that evening. At the end of the shift also make sure I checked all of the sidework is all done and make sure to leave the restaurant ready for the next day.

• I open the restaurant as a server make sure everything was ready for every evening shift
• I also bartend to cover the shift the bartender was off and I worked the night club nights on Friday and Saturday
• I help them with the beer inventory and also with the wine ordering as well.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.

• Attend to customer needs, accept payments in the means of cash, credit card and gift certificates, accepted responsibility of opening and closing the cash register, responsible for private parties, assisted wine inventory, organizing, and purchasing wine, assisted with decorating as needed the restaurant for special occasion, private parties, as well as holidays, responsible for training new staff, on up selling on food and beverages, insure prompt service, along with customer satisfaction, organized special event: wine paring, special event parties for VIP guest and or customers, assisted in updating the POS system for holidays and special events, worked at all three restaurants, for Breakfast, Lunch and dinner, multitasker, excellent customer service on a daily basics', worked 6 days a week, 16 hours a day, responsible for opening and closing of the restaurant that I was assigned to where needed.

• Present menus to customers, let them know the Chef specials for the day, perform tasks as assigned by supervisor and or manager, stay alert for customer request and be prompt to address them, ensure that adequate supplies of special for the day were available, along with all condiments and beverages for the day were available, performed other duties as assigned, setup banquet room, for private events, portable bars etc, when catering, ensured the setup of the Buffet table, with decoration and all necessary items needed to complete the event, occasionally for offsite catering and private parties assisted in grilling for large parties, 50 - 150 guests.