Zachary Smith

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

Contact James Reynolds (Manager) 719-418-3384

• Cultivated warm relationships with regular customers.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.

Contact Jill Coleman (owner) 719-271-3341

• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Processed orders and sent to kitchen employees.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

Contact; Todd (owner) 719-466-3659

• Handled table service and other dining room tasks to address shortfalls due to unexpected absences or unusual service volumes.
• Collaborated with kitchen staff to coordinate restaurant goals such as upselling certain items, addressing product availability issues and other communication concerns.
• Suggested menu and service policy changes based on feedback from managed waitstaff and observed customer tendencies.

Contact Linda (Manager) 518-320-0668