Swat C Lim-Santiago
Server,Cashier And Associate
Port Orange,FL
Summary
Dedicated food service professional well-versed in food and beverage operations and guest services for more than 20 years . Experienced in managing large-scale events or intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase loyalty and repeat business. Customer-oriented Wait Staff Member with experience in service industry. Excellent interpersonal communication skills with focus on guest satisfaction when interacting with patrons. Licensed for preparation and sale of alcoholic beverages, bar procedures and liquor laws. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals. Motivated waitress or f & b supervisor with engaging personality and flexible approach. Upbeat, friendly, and anticipating customer needs to facilitate enjoyable dining experiences. Attentive Waitress with superior knowledge of ethnic dining and dedication to fantastic dining experiences. Trained in POS systems and table-side serving with understanding of food and beverage pairings and great salesmanship. Known for maintaining speed and accuracy in high-traffic times.
Overview
13
13
years of professional experience
7
7
years of post-secondary education
3
3
Languages
Work History
Waitress
Ichibana Restaurant Japanese
Port Jefferson, NY
05.2007 - 03.2008
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Greeted new customers, discussed specials and took drink orders.
- Suggested appropriate food and drink pairings to increase per-ticket sales.
- Prepared specialty desserts for customers for special occasions.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Checked identification for minimum age for sale of alcoholic beverages.
- Enlisted coworkers' assistance for multi-order delivery to avoid spilling or dropping food.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Used cash registers and credit card machines to cash out customers.
- Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization and provide easy access during busy peak service times.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
Waitress
MomoYama Hibachi Japanese Restaurant
Brooklyn, NY
06.1999 - 08.2004
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Supervised restocking of salad and soupvt for lunch and dinner service.
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Greeted new customers, discussed specials and took drink orders.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Checked identification for minimum age for sale of alcoholic beverages.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Stayed up-to-date on menu changes to help customers make food choices.
- Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Bussed and reset tables to keep dining room and work areas clean.
Cashier/Order Taker
Sakura Japanese Sushi
New York, NY
03.1998 - 01.1999
- Entered orders into computer system quickly and in proper sequence.
- Checked outgoing orders for accuracy before delivery.
- Prepared and packed boxes for delivery.
- Received and followed pick sheets to gather merchandise for customer orders.
- Warmly greeted and welcomed customers to establishment before requesting food order.
- Took down call-in food and beverage orders from guests, quickly and accurately relaying orders to service attendants.
- Restocked bags, cups, lids, sauces and other counter supplies.
- Checked in with kitchen staff regarding menu questions, length of wait, incorrect orders and product availability and relayed information to customers.
- Accurately performed cash register operations to process and receive payments and issue change.
Assistant Store Manager of Operations
Ayamas Food Corporation Berhad (KFC Subsidiary)
Kuala Lumpur, Federal Territory,Malaysia
02.1992 - 04.1994
- Developed company initiatives for ongoing store maintenance and increasing efficiency in operations procedures.
- Recruited, hired and trained new employees, aimed at building high-functioning team focused on stock management, visual merchandising and general store operations.
- Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.
- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
- Managed workload and task demand between corporate guidelines and staff abilities.
- Communicated issues and challenges to corporate leadership, providing possible solutions.
- Logged operational documents, store-to-store transfers and shipment receipts as set forth in company policy.
- Met or surpassed business targets regularly through employee engagement and forward-thinking planning.
- Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
- Supervised and evaluated staff, enabling them to improve skills, achieve daily objectives and attain advancement.
- Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
- Rotated merchandise and displays to feature new products and promotions.
- Processed payments for credit and debit cards and returned proper change for cash transactions.
- Provided weekly work schedules to employees to accommodate business demands and vacation requests.
- Reviewed sales and gross profit reports to determine options for increasing market growth.
- Reconciled daily sales transactions to balance and log day-to-day revenue.
- Responded to customer concerns, working with manager to significantly raise customer satisfaction ratings.
Food and Beverage Banquet Supervisor
Awana Hotel Resorts World Genting Resort
Pahang, Malaysia
12.1991 - 01.1992
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Worked with qualified chef to diversify menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Monitored food preparation, production and plating for quality control.
- Cut spending through effective inventory management and supply sourcing.
- Set and oversaw weekly and special event menu plans.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Accurately completed end-of-day financial tasks worth over $ of cash and card transactions daily.
Food Court Supervisor
Yoahan Retail Market
Kuala Lumpur, Federal Territory,Malaysia
08.1987 - 10.1991
- Directed food production, food safety and food quality according to policies, procedures, laws and department requirements.
- Coordinated daily caterings and supervised on-time preparation and delivery.
- Maintained accurate inventory to enable full availability of food products and full customer satisfaction.
- Arranged service work and managed maintenance logs on foodservice equipment.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Created new recipes, outlined steps and training staff on correct preparation.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Set and oversaw weekly and special event menu plans.
- Monitored food preparation, production and plating for quality control.
- Controlled food costs and managed inventory.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Managed team of employees, overseeing hiring, training, and professional growth of employees.
Education
Hotel And Catering Management
Strategic Bussiness School
Kuala Lumpur,Malaysia 06.1993 - 02.1994
High School Diploma -
SMP Tasik Titiwangsa
Kuala Lumpur,Malaysia 01.1980 - 12.1985
Skills
Performance improvement
Timeline
Waitress
Ichibana Restaurant Japanese
05.2007 - 03.2008
Waitress
MomoYama Hibachi Japanese Restaurant
06.1999 - 08.2004
Cashier/Order Taker
Sakura Japanese Sushi
03.1998 - 01.1999
Hotel And Catering Management
Strategic Bussiness School
06.1993 - 02.1994
Assistant Store Manager of Operations
Ayamas Food Corporation Berhad (KFC Subsidiary)
02.1992 - 04.1994
Food and Beverage Banquet Supervisor
Awana Hotel Resorts World Genting Resort
12.1991 - 01.1992
Food Court Supervisor
Yoahan Retail Market
08.1987 - 10.1991
High School Diploma -
SMP Tasik Titiwangsa
01.1980 - 12.1985
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