Thomas Grant

To service customers, making sure a great restaurant experience , by educating guest on food and drinks.

Taking and delivering the correct food and drinks to guest that meet the highest standards.

• Instructed up to 27 students individually and in groups.
• Planned and implemented creative lessons in accordance with district, county, state and federal guidelines.
• Enforced the school’s student discipline code to deal with problem situations.

• Identified and corrected performance issues.
• Ensured proper installation of cables, operating systems and software.

• Met all customer call guidelines including service levels, handle time and productivity.
• Trained staff on operating procedures .
• Provided accurate, specific and timely table service.

• Routinely cleaned work areas, glassware and silverware throughout each shift.
• Quickly recorded transactions in MICROS system to deliver prompt service.
• Immediately reported accidents, injuries or unsafe work conditions to manager.
• Developed and maintained positive working relationships with others to reach business goals.
• Demonstrated genuine hospitality while greeting and establishing rapport with guests.
• Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
• Provided friendly and attentive service.
• Verified cash drawer against the day’s receipts.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Verified proper portion sizes and consistently attained high food quality standards.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Practiced safe food handling procedures at all times.
• Promptly reported any maintenance and repair issues to Executive Chef.

• Carefully interviewed, selected, trained and supervised staff.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Interacted positively with customers while promoting hotel facilities and services.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
• Correctly calculated inventory and ordered appropriate supplies.
• Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
• Led and directed team members on effective methods, operations and procedures.
• Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
• Filled in as cook in the kitchen when short on staff or unexpected high volumes