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0-5 years of experience
Collaborated with Executive Chef as project leaders to re-brand and expand cafe into a fine-dining restaurant set to reopen in 2014.
- Designed special menus, including a unique coffee menu, and created plate presentations to enhance fine dining experience.
- Improved food service structure to provide an efficient and organized production in a fast-paced environment.
- Achieved customer recognition and loyalty through creative and skilled executions of drinks, entrees, and desserts.
10+ years of experience
Oversaw a catering business that grew from $2.4 million to $3.9 million, while still maintaining over $1 million in personal sales.
- Developed marketing plans to include the addition of a roof top pavilion and negotiated with outside venues for exclusive catering contracts.
- Recaptured the WV Symphony League after out-growing the hotel by selling a two-floor “Titanic” theme party.
- Acquired first AAA 4-diamond award in formal dining room.
- Responsible for sales, profits, budgets, service, administrative, and operational staff.
- Solicited business, including outside calls and inquiries. Reached $1.2 million in personal annual sales.
- Market Segments include: Corporate, Government, Military, Insurance, Regional and National Association, and Social.
- Worked directly with Senate President and Governor in soliciting and hosting the Southern Legislative Conference with a program that utilized six different venues with 1,600 guests.
0-5 years of experience
- Demonstrated genuine hospitality and service by welcoming and seating guests in a timely manner.
- Directed and delegated tasks to team members in order to ensure that the guests have a high quality dining experience.
- Routinely supported other areas of the restaurant such as taking food and beverage orders, answering telephones, and completing financial transactions.
0-5 years of experience
- Provided customer service excellence in a fine dining bar atmosphere.
- Created and implemented front of house training materials.
- Extensive experience with OpenTable training and utilization of software use.
- Utilized tools given to double profits on busiest days with table maximization.
- Permanently increased patio seating by 45% with creative floor layout.
0-5 years of experience
Oversee the flow of guests within the restaurant.
- Manage the reservations and shift teams and assign large parties accordingly.
- Liaise between the kitchen staff, management and floor staff.
- Oversee and pro-actively deal with guest queries and complaints.
- Advise guests on menus and beverage choices.
- Checking and dealing with guests special occasion arrangements.
0-5 years of experience
- Deliver face-to-face customer service to clients during events
- Manage up to twelve wait staff throughout events
- Ensure the appropriate order and timing of all meals was executed properly based on clients needs
- Cater to wedding parties and ensure successful wedding ceremonies, grand entrances, and cake ceremonies
- Work with and direct production staff including photographers, DJ’s, florists and event planners in order to ensure the successful execution of events
0-5 years of experience
- Worked with the Bride & Groom/Wedding Planner to ensure stellar performance and execution of events.
- Responsible for the organization of staff pertaining to setup and breakdown of all events for each wedding while minimizing overtime wages.
- Offered new menu items to the chef per guest recommendations and comments.
6-10 years of experience
- Interview, train, schedule, and supervise hosts.
- Progression of status from host to full-time Maitre d’.
- Work alongside management to optimize guests’ experiences and delegate tasks to host staff.
- Responsible for front-of-house operations such as: making reservations, meeting guests’ requests and building rapport, diffusing tense situations, and assigning tables.
0-5 years of experience
Responsible & accountable for the smooth running of the restaurant;
- Constant customer contact, building strong relationships with both clients & staff, ensuring all customers’ needs were met;
- Resolving any problems & concerns raised by staff & customers;
- Managing accounts, cash handling, ordering stock and training of staff.
0-5 years of experience
Successfully manage employees in large functions of up to 450 guests.
- Responsible for all cash transactions as well as collecting payments.
- Entrusted with safe combinations and key access.
- Orchestrate and manage the execution of various high volume events through all stages.
- Increased bookings through representation at bridal show events, building awareness of the facility in the community, and conducting property tours with prospective clients.
- Write and review contracts, function sheets and menus: receive, record and review deposits, payments and account balances as they relate to private and corporate events.
- Communicate with all appropriate departments to ensure proper and accurate service.
- Hostess and liaison between venue staff, client, vendors and all associated departments.
- Manage all details through final stages of planning and supervise the smooth execution of the event.
- Successfully conduct numerous events in a single day.
- Oversee wedding, Bar and Bat mitzvah ceremonies.
0-5 years of experience
- Responsible for ensuring a high level of customer service and positive dining experience
- Managing the flow of an extremely high volume of customers
- Coordinating the reservation schedule
- Acting as a liaison between managers, servers, and restaurant guests
0-5 years of experience
- Direct interaction with customers maintaining friendly atmosphere
- Originator and manager of mathematically proven formula in customer service and proven
- Supervise staff related to customer relations and service
0-5 years of experience
- Operate high-volume reservation phones to schedule, confirm, and adjust dining reservations at busy midtown restaurant.
- Coordinate with Restaurant Manager for large party events including seating, setup, and layout of restaurant.
- Acted as main point of contact for guests entering and exiting the restaurant to bookend a positive experience with Ruby Tuesday
- Train new hosts on all Ruby Tuesday policies and procedures, acting as leader and coordinator for new hires.
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Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
