Steven Blakely

I worked all different positions at this establishment. I started as support staff, bussing tables and running food, as well as greeting people at the door. To then the working in the kitchen as an expo and line cook. Eventually working my way to a server. This place had very specific requirements to be able to serve there, which I had to work pretty hard for, as well as be reliable. I was the first person to ever be made a server as a teenager, and was held to a higher standard than most due to my age. I was taken through a wine course as well as taught about proper service techniques. I've been placed in very stressful environments and learned how to work through them in a professional manner. This restaurant would have an average of around 150 covers during the week and up to 300 during the weekends. Standards were high due to the higher food cost and atmosphere, which I had to maintain with the busy work flow. Even in a fast paced environment I always kept my composure, maintained a level head, and was always polite to the guests.

• Executed daily cleaning tasks to maintain cleanliness and hygiene standards throughout the facility.
• Assisted in inventory management by monitoring stock levels and restocking supplies as needed.
• Collaborated with colleagues to improve workflow and enhance service delivery for all patrons.

This was my first job so it gave me a good standard to hold myself to. This is the biggest day of some peoples lives, so I had to deal with the stress of making it perfect at a young age. I had to have good carrying technique and precision when it came to setting the dining room, and serving the food.