Robert Rovers
Fort Myers,FL
Summary
Efficient Server known for productivity and ability to complete tasks swiftly. Specialize in customer service, time management, and conflict resolution, ensuring smooth dining experiences. Excel in communication, adaptability, and teamwork, leveraging these skills to meet diverse customer needs and maintain high satisfaction levels.
Overview
19
19
years of professional experience
Work History
Outside Golf Operations
The Plantation Golf and Country Club
Fort Myers, Florida
01.2023 - Current
- Settled disputes or helped solve other customer concerns.
- Helped recruit, hire and train department employees.
- Initiated creative ideas and kept recreation programs entertaining and refreshing.
Server
Connor's Steak & Seafood
Fort Myers, FL
01.2020 - 02.2022
- Prepared salads and appetizers to back up kitchen staff.
- Upsold customers and optimized table-turns, outperforming wait staff average sales by up to [Number]%.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Added special garnishes and other finishing touches to improve visual impact of plates and contrast or add flavor to dishes.
- Served average of [Number] patrons daily at [Type] restaurant with consistent recommendations for exceptional service.
- Prepared salads, appetizers and garnishes to assist kitchen staff.
- Arranged place settings with fresh tablecloths, tableware and flowers to create appealing tables.
- Made reservations for guests up to [Number] days in advance.
- Designed emergency protocols to enhance customer and worker safety.
- Observed eating patterns of residents to record proper nutrition during meal times.
- Washed buffet, restaurant and banquet items and arranged silverware, dishes, cooking utensils, equipment and displays.
- Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
- Set [Number] tables for [Type] meals to prepare for over [Number] daily diners and reset tables after customers left.
- Welcomed incoming patrons and seated at optimal locations based on individual preferences and server balancing requirements.
- Plated food and assessed plate presentation to maintain highest standard of food quality.
- Assisted kitchen staff with food counts by determining number of items required for complete service.
- Monitored [Type] dining rooms for safety and customer needs, upholding high standards for service and experiences.
- Practiced safety and loss prevention procedures, adhering to universal precautions and infection control guidelines.
- Refilled drinks at [Number] tables throughout service areas, checking in with diners about specific needs.
- Served plated dinners, oversaw buffet-style dinners and passed hors d'oeuvres for parties.
- Inventoried food supplies to determine needs and replenish stations.
- Updated customers on menu changes and new food and beverage offerings to maintain quality service relationships.
- Increased sales of high margin menu items through effective upselling.
- Cross-trained as host and helped with tasks such as greeting diners and escorting guests.
- Discussed dining menu information to aid in decision process for senior residents.
- Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
- Restocked tables, wait staff areas and order staging areas.
- Calculated accurate bill amounts and processed cash and credit card payments.
- Calculated charges, issued table checks and collected payments from customers.
- Relayed orders and special requests to cooks.
- Minimized customer wait times by taking and filling large volume of orders each day.
- Completed final preparations of dishes and quickly delivered items to customers.
- Reset tables between guests, refilled condiments and wiped down surfaces.
- Set up tables and counters to prepare dining and serving areas.
- Documented food orders and ran items to guest tables in dining room.
- Completed opening and closing checklists to facilitate smooth restaurant operations.
- Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
- Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
- Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
- Implemented sanitary food handling, holding and service protocols.
- Communicated with kitchen staff frequently to stay up-to-date on supply availability and potential customer wait times.
- Answered guest questions regarding menu, food and beverage preparation, recipe ingredients and allergens.
- Set up dining room to meet hospitality and service standards.
- Stocked server areas with supplies before, during and after shifts.
- Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
Server
Mimi's Cafe
Fort Myers, FL
01.2014 - 03.2019
- Designed emergency protocols to enhance customer and worker safety.
- Made reservations for guests up to [Number] days in advance.
- Observed eating patterns of residents to record proper nutrition during meal times.
- Washed buffet, restaurant and banquet items and arranged silverware, dishes, cooking utensils, equipment and displays.
- Met or exceeded sales targets on consistent basis with proactive promotional strategies and dessert mentions.
- Set [Number] tables for [Type] meals to prepare for over [Number] daily diners and reset tables after customers left.
- Welcomed incoming patrons and seated at optimal locations based on individual preferences and server balancing requirements.
- Plated food and assessed plate presentation to maintain highest standard of food quality.
- Assisted kitchen staff with food counts by determining number of items required for complete service.
- Monitored [Type] dining rooms for safety and customer needs, upholding high standards for service and experiences.
- Practiced safety and loss prevention procedures, adhering to universal precautions and infection control guidelines.
- Refilled drinks at [Number] tables throughout service areas, checking in with diners about specific needs.
- Served plated dinners, oversaw buffet-style dinners and passed hors d'oeuvres for parties.
- Inventoried food supplies to determine needs and replenish stations.
- Updated customers on menu changes and new food and beverage offerings to maintain quality service relationships.
- Increased sales of high margin menu items through effective upselling.
- Cross-trained as host and helped with tasks such as greeting diners and escorting guests.
- Discussed dining menu information to aid in decision process for senior residents.
- Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
- Restocked tables, wait staff areas and order staging areas.
- Provided timely checks on guest needs and brought requests.
- Minimized customer wait times by taking and filling large volume of orders each day.
- Handled special customer requests for separate checks and menu substitutions.
- Relayed orders and special requests to cooks.
- Completed final preparations of dishes and quickly delivered items to customers.
- Reset tables between guests, refilled condiments and wiped down surfaces.
- Set up tables and counters to prepare dining and serving areas.
- Documented food orders and ran items to guest tables in dining room.
- Completed opening and closing checklists to facilitate smooth restaurant operations.
- Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
- Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
- Implemented sanitary food handling, holding and service protocols.
- Communicated with kitchen staff frequently to stay up-to-date on supply availability and potential customer wait times.
- Set up dining room to meet hospitality and service standards.
- Arranged place settings with fresh tablecloths, tableware and flowers to create appealing tables.
- Prepared salads, appetizers and garnishes to assist kitchen staff.
- Collaborated with host, bus person and cook to serve up food and beverage options.
Assistant Golf Professional
Pelican Sound Golf & River Club
Estero, FL
01.2006 - 05.2009
- Planned and facilitated [Number] tournaments yearly, which brought in approximately $[Amount] in seasonal revenue.
- Monitored golf shop for overall cleanliness [Number] times per shift, straightening up items.
- Upsold lessons, club repair and apparel to members, which boosted club profits by [Number]%.
- Trained [Number] new staff members on providing excellent customer service and engagement through active listening and appropriate question response.
- Ran successful golf camp for diverse skill levels, increasing client base and revenue [Number]%.
- Provided surveys to club members and guests to ascertain customer satisfaction and identify areas requiring improvement.
- Organized $[Amount] annual revenue retail shop to decrease loss and increase profit.
- Communicated with coaches and athletes to discuss tournaments, competitions, and other events.
- Planned strategies and selected optimal team lineups to execute game plans.
- Monitored student athlete academic performance through grade checking and boosted results with study hall and techniques.
- Educated athletes in rules, strategies, sportsmanship, and performance principles.
- Guided athletes with encouragement, motivation, and nutritional advice to support athletic performance and overall well-being.
- Adjusted coaching techniques to meet athlete needs and address strengths and weaknesses.
- Managed program budget, checking funds remaining, spending, and money raised.
- Improved motivation of younger team members and boosted competition results.
- Trained sports skills and character development to build well-rounded young people of various athletic abilities.
- Observed key players and reported back to support recruitment.
- Adhered strictly to rules and regulations of activities department and district.
- Worked closely in training capacity with fellow student-athletes during off-season.
- Developed exercise regimens targeting individual athlete needs.
Education
Some College (No Degree) - Business
Barry University
Miami, FLSkills
- Food inspection
- Team member support
- Hostess support
- Daily specials memorization
Timeline
Outside Golf Operations
The Plantation Golf and Country Club
01.2023 - Current
Server
Connor's Steak & Seafood
01.2020 - 02.2022
Server
Mimi's Cafe
01.2014 - 03.2019
Assistant Golf Professional
Pelican Sound Golf & River Club
01.2006 - 05.2009
Some College (No Degree) - Business
Barry University