Shirley Vilchez Quintero

At Rack’s, each server is responsible for a designated side of the establishment rather than traditional table sections, creating a more fluid and team-oriented environment similar to cocktail service. As a representative of Rack’s, building and maintaining strong guest rapport is essential—especially with our recurring APA and BCA league patrons, Monday through Thursday. With time, fostering these connections becomes second nature. Rack’s operates as a scratch kitchen, offering extensive menu modifications to accommodate guest preferences, and features nightly bar specials that keep the atmosphere fresh and engaging. The restaurant closes at 2 a.m. daily, and servers are responsible for closing duties specific to their assigned side.

Duties include familiarizing guests with menu and daily specials, accurately recording food and drink orders, running multi-course meals, and tallying bills. Menu knowledge: Memorize details of daily specials, seasonal menu items and options, as well as rotating craft/local beer options.

As a host at Cooper’s Hawk, I served as the first point of contact for guests, ensuring a welcoming and organized dining experience. I was responsible for managing reservations, coordinating seating arrangements, and maintaining clear communication with both the front and back of house to support smooth service. In addition to memorizing the full menu, I received in-house training on Cooper’s Hawk’s wine offerings to confidently answer guest questions and provide informed recommendations, aligning with the brand’s wine-focused dining concept.

Duties include familiarizing guests with menu and daily specials, accurately recording food and drink orders, running multi-course meals, and tallying bills. Menu knowledge: Memorize details of daily specials, seasonal menu items and options, as well as rotating craft beer options. Side work included rolling silverware, cleaning the drink station, collecting caddies at the end of the night, putting parmesan into small containers.

• Trained new servers on menu knowledge and service protocols.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.