Experience in fast past environments whilst still being efficient and effective. Creating welcoming environments for both guests and coworkers. Highly motivated and a strong fit for this role
Overview
3
3
years of professional experience
Work History
Fire & ice restaurant
Fernando Plascencia
Anaheim
03.2026 - Current
Hostess
Welcome and sit guests
Organize all reservations via OpenTable
Call every reservation and make sure they are all confirmed and/or if any accommodations are needed. For ex: ”Hello this is Fernanda thank you for calling fire & Ice , I’m calling to confirm your reservation at —-. Great do we need any accommodations? Wheelchair accessibility? Any kids if so will you be needing high chairs as well? Do we prefer indoor or outside?”
Making sure Parties over 6 know our policies before being sat and are okay with them. Such as : no to go containers , 18% grat included, can’t split more than 3 ways a check.
Front of the house always has to remain welcoming…We are the face of the restaurant.
Clean front of the house as well as make sure restrooms are kept accessible and properly stocked.
Dennys
Noemi Kongaika
La Puente
03.2023 - 06.2025
Server
Provide exceptional customer service. Making sure before their drinks finished that they get that refill. Checking in on them less than 5 minutes after dropping off food if everything is to their satisfaction and if not, make changes then accordingly. Keeping customers up to date on why their food might be taking a bit longer than usual. Up sale items in the menu. Always offering an add on to their steak, upgraded their regular fries to seasoned ones, offering shakes and smoothies on really hot days, etc.
Get to know your costumers. Creating regulars not only benefits me, but the restaurant as well as the sales stay consistent and high.
Make guests comfortable which in turns make them come back .
Quick, Efficient and reliable
If understaffed , acknowledge the guests and let them know you will be with them very shortly.
Sections get divided so we each have a roll as far as side work goes. Prepping sauces , making salads, cutting fruits, restocking basic restaurant supplies, making sure the section I’m assigned for the day stays stocked for everyone else to use as their shift goes on as well.
We were responsible for our own section and help was not there 9/10, so I learned to multitask as well as managing a full section on my own.