Molly Castellano
Talented Server bringing skills in order management, payment processing and upselling. Stay current on menu items and consistently offer targeted recommendations to meet individual customer needs. Knowledgeable about handling special dietary requirements and general food safety standards. Enthusiastic and reliable professional takes pride in providing excellent customer service and creating memorable dining experiences for restaurant customers. Skilled in anticipating customer needs, addressing complaints and resolving issues in timely manner. Maintains focus and positive attitude in stressful situations and high-volume environments. Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines. Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Work History
Server
2 Months- Bussed and reset tables to keep dining room and work areas clean.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Used slow periods to restock supplies, ice, trays, and delivery bags.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Target Team Member
4 Months- Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.
- Created inviting environment for customers by maintaining store organization and cleanliness.
- Maintained up-to-date knowledge of store sales, payment policies and security standards.
- Developed strong rapport with customers and created positive impression of business.
Host
9 Months- 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.
- Took reservations by phone and walk-in, keeping scheduling demands, and kitchen output in time to avoid overbooking.
- Monitored seating area and checked restrooms regularly to keep spotless.