Restaurant Staff Member
My Aunt
04.2025 - 09.2025
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Reduced waste by carefully monitoring portion sizes and implementing effective food storage practices.
- Supported efficient kitchen operations by assisting with food preparation tasks during peak hours.
- Maintained a clean and organized dining area, ensuring a comfortable environment for patrons.
- Assisted in menu development, offering input on popular items and potential improvements.
- Managed reservations efficiently, accommodating special requests and minimizing wait times for walk-in guests.
- Served food and beverages promptly with focused attention to customer needs.
- Cultivated warm relationships with regular customers.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Set positive tone for entire dining experience as first point of contact for incoming guests.
- Bussed and reset tables to keep dining room and work areas clean.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
- Learned and followed local alcohol laws to keep restaurant compliant with regulations.
- Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
- Cleaned and organized kitchen, dining and service areas.
- Greeted customers and answered inquiries regarding menu items and specials.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Demonstrated knowledge of menu items and corresponding ingredients.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Adjusted food preparation methods in accordance with customer requests.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
- Observed diners to respond to additional requests and determine when meal completed.
