Walter Perez

• Check first, the station in the kitchen. that everything is full and prepared, for the service. Runner food, always with precision and review the tickets so that it reaches the correct table. also everything with the positions of each guest. and always put the food on the right. and always removing everything that the guest does not need, when I go back to the kitchen. always focused and focused on each order. always getting the food out as fast as possible without running because it's a fancy place. so that guests feel comfortable. And Runner drinks wine and everything that comes out of the bar, because sometimes he was very busy and everything as a team is better. and also everything with table number and positions.
  

preparing my station before starting the shift. running food, all by number and positions. on the tables. and ask if you need anything else. that the guests have all the utensils. When your meal arrives. always focused on The tikes and the tables. give guests the best service

• Managed final preparation of food and dishes, controlled and oversaw dishes before being served, reviewed and improved service processes and eliminated obstacles.
• Assisted servers to optimize guest dining experience.
• Removed dishes and glasses from tables or counters to take to kitchen for cleaning.
• Observed tables to tend to guest needs and identify customer service opportunities.
• Double-checked meals placed in window against customer tickets for accuracy.
• Responded quickly to customer concerns and escalated major issues to management.
• Gained broad base knowledge in restaurant operations, both front-of-house and back-of-house.

the station prepared each service at the beginning and at the end. also marking the tables and positions. serving water. checking tickets and running food. with the correct positions. also clearing the tables as precisely as possible. and preparing the tables that remain empty. for the other customers who are waiting. a very focused service and team and we all helped each other under pressure.BUSSER-RUNNER:

• prepare the silverware. the station. dishes fill the water jugs. Check the tables if they are clean, also the seats. In the service when they enter, greet them and ask them what kind of water they would like to drink and serve them. also mark the table. table number positions. keep calm under pressure. and always concentrated what is the next course to clean and then mark the table. and always pending that my stations are full. because it is very necessary to make the service a little easier. also running food:

Prepared fresh juices using citrus pressers when requested by bartenders during high volume times. Maintained an inventory of all liquor, beer, wine, spirits, non-alcoholic beverages and related items needed for the bar operation.

Provided support to bartenders by pre-mixing cocktails and preparing garnishes in advance. Restocked glassware shelves after busy shifts to ensure that adequate amounts of glasses were available for upcoming service periods.

Assisted bar staff with stocking and organizing bar supplies. Assisted with clearing away empty plates and glasses from tables after customers had finished dining.

Received payment from customers for food and beverage orders accurately processed credit card transactions when appropriate. Delivered drinks to guests in a timely manner according to standard operating procedures.

Studied bartenders to learn recipes for different mixed cocktails. Sliced and pitted fruit used to garnish drinks. Took food and drinks to bar and table customers. Assisted with opening and closing procedures, including cleaning and restocking. Provided efficient support to bartenders, ensuring smooth operation during peak hours. Supported serving staff in delivering accurate and well-presented food orders. Restocked bar items such as beer taps, wine bottles, liquor bottles and garnishes. Assisted with the setup and breakdown of the dining area before and after service hours. Set up stations for each meal shift according to established guidelines.

Checked tickets for accuracy prior to delivery of meals to customers. Assigned tasks to other Food Runners when needed. Removed dishes and glasses from tables for cleaning. Stocked customer service stations with paper products or beverage preparation items. Filled and served various beverages for customers.

Made friendly conversation with customers to provide enjoyable bar experience.