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Service Manager

Kings County, New York, United States
January 07, 2018

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Nicole May

*** * ****** **, *****, AZ *****

T: 619-***-**** E:

Objective Work in a culinary capacity in both front and back of the house environments. Provide Impeccable costumer service through effective communication skills, produce new culinary dishes and artistic plating during kitchen production as well as manage and coordinate staff, customers and catering events.


Prep/Line Cook at Fat Fish Cantina Grill March 2013 – August 2015

Making sure all dishes stay true and consistent and that food is rotated properly

Assuring that the right quantities of fresh produce, meat, and fishes are ordered according to the amount of predicted business

Taking in delivery and matching invoice as well as making sure prices are consistent to what’s quoted

Making sure the whole prep staff is on point as far as time management

Precutting the dishes and managing ticket times in an orderly fashion Hostess and Server at World Famous Restaurant May 2012- August 2016

Taking reservations and making sure that the flow of the seating is working in conjunction with production.

Making sure that guest satisfaction is always a number one priority

Fielding all phone calls

Making sure that the restaurant both front and dinning room is neat and presentable

Making sure that every single guest is greeted upon entry and thanked upon exit

Expedited food accurately to table and seat numbers In conjunction with hosting and cooking I’ve always been in the catering capacity

Table service, both food and beverage

Setting up and breaking down

Assistant General Manager at Fat Fish Cantinagrill May 2016- August 2017

>. Worked in a high volume restaurant and bar in Ocean Beach, San Diego.

> Managed daily operations of the restaurant, including performance management of employees

> Optimizing profits and ensured that guests were amazed with their dinning experience.

>. Controlled ordering and inventory

> Trained, mentored, and coached staff accordingly

> Ensured a safe working and guest environment to reduce the risks of injury and accidents.

>. Scheduled and managed labor, food and beverage costs and profits.

>. Had to acknowledge, address and act upon costumer complaints concerning food quality and service

> Directed hiring, supervision, development and termination of employees when necessary. Education

Arizona State University August 2013- December 2016 BA in Communications, Minor in Spanish

Institute of Culinary Education September 2017 - May 2018 Culinary Management Diploma


> Bilingual, Spanish and English > Passion for creativity

> Attention to detail > Time management

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