Emerson Liam De La Cruz

• Staff Management: Supervised and trained front of house staff, ensuring high standards of service and teamwork.
• Customer Service: Addressed guest inquiries and concerns, providing exceptional customer experiences and resolving issues promptly.
• Operational Oversight: Managed daily front of house operations, including seating arrangements, reservations, and waitlists.
• Financial Responsibilities: Handled cash management, processed payments, and conducted end-of-day reconciliations.
• Event Coordination: Assisted in planning and executing special events, ensuring seamless service and guest satisfaction.
• Health & Safety Compliance: Ensured compliance with health and safety regulations, promoting a safe environment for staff and guests.
• Training & Development: Conducted training sessions for new hires, fostering a culture of continuous learning and improvement.
• Inventory Management: Monitored and ordered supplies as needed, maintaining optimal stock levels for efficient operations.
• Feedback & Improvement: Collected and analyzed customer feedback to implement service improvements and enhance guest experiences.
• Collaboration: Worked closely with kitchen and management teams to coordinate service and improve overall operations.

Server

• Customer Service: Provided attentive and friendly service to guests, ensuring a positive dining experience.
• Order Management: Took and processed food and drink orders accurately and efficiently.
• Menu Knowledge: Maintained comprehensive knowledge of menu items, daily specials, and beverages to make recommendations.
• Table Maintenance: Ensured tables were clean and well-prepared, promptly addressing guest needs throughout their meal.
• Upselling: Suggested additional items to enhance guest experience and increase sales.
• Problem Resolution: Addressed and resolved guest complaints and concerns professionally and promptly.

Bartender

• Drink Preparation: Crafted and served a variety of cocktails, beers, and non-alcoholic beverages according to recipes and customer preferences.
• Inventory Management: Monitored bar inventory levels, ordering supplies as needed to ensure adequate stock.
• Customer Interaction: Engaged with guests at the bar, creating a welcoming atmosphere and fostering repeat business.

Server

• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.

Sous Chef

• Kitchen Supervision: Assisted the head chef in managing kitchen operations and supervising kitchen staff to ensure smooth service.
• Food Preparation: Prepared ingredients and dishes according to recipes, maintaining high standards of quality and presentation.
• Staff Training: Trained and mentored kitchen staff on cooking techniques, food safety, and kitchen best practices.
• Inventory Management: Monitored inventory levels, ordered supplies, and ensured proper storage and organization of ingredients.
• Quality Control: Conducted quality checks on food items, ensuring consistency and adherence to restaurant standards.