Preston Smith

I am hired as a food runner/expo where I soley preformed in both categories for the whole restaurant, This meant I was responsible for checking in food and running it along with my opening and closing duties. I closely monitored stock levels and replenished when needed. As I grew I was entrusted as a server assistant along with my tasks which increased my workload to greeting tables, bussing, dish running, folding lines and polishing silver ware, and resetting tables.

My first high end restaurant job where I learned and polished my current skill set before the restaurant closed. I started as a busser where I learned how important the role is to the restaurant, and was quickly moved up to expo and runner. I learned to communicate with the BOH and how to manage rush hours with lines of tickets not getting stressed and emotional in the process. My manager began to teach me several other positions and relied on me to help fill if the restaurant was struggling in one area having trust that I can get it done. Was also entrusted with training three new runners and expos on the different dishes and how to perform every duty and all became trusted by my manager.

• My first job where I learned the importance of creating a good environment and what it meant to be constantly slammed. While I was there I worked every position cycling in between. These positions where expo, cash register, busser, and shake making.