Customer Service Banquet
Resume:
Marvin Rodriguez
Self-motivated and dependable Waiter capable of achieving high performance with minimal supervision. Proficient in assisting guests with reservations, takeout orders and general inquiries. Offering 22 years of experience working in a restaurant.
10067 Ridgeline
Montgomery Village, MD 20886
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EXPERIENCE
La Ferme Restaurant, Chevy Chase MD— Waiter
Dec 2000, to current
* Prepared banquet room for next function by resetting room, cleaning surfaces and replenishing supplies.
* Partnered with team members to efficiently serve food and beverages.
* Answered phones politely and promptly, accurately recording and confirming reservations.
* Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
* Plated food and ensured plate presentation and food quality were of highest standard.
* Maintained accuracy while handling payments of up to $150-3,000, giving change and printing receipts with computer system.
* Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.
* Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
* Operated and maintained cleaning equipment and tools, including dishwasher, hand wash stations, pot-scrubbing station and trash compactor.
* Washed buffet, restaurant and banquet items, including silverware, dishes, cooking utensils, equipment and displays.
* Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
* Calculated charges, issued table checks and collected payments from customers.
* Managed closing duties, including restocking items and reconciling cash drawer.
* Welcomed guests with personable attitude and smile, offering to bring beverage orders while reviewing menu options.
* Minimized customer wait times by efficiently taking and filling over 75-150 orders each day.
* Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
* Prepared banquet rooms for use, adjusting lights, sound volumes and room temperature to provide comfortable experiences for guests.
* Carried 8 plates at one time without dropping or spilling, decreasing overall customer wait time.
* Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
* Served average of 75-150 patrons daily at french restaurant with exceptional service.
* Designed custom private function and banquet packages to accommodate groups of up to 40-100, including business dinners, sales presentations, club meetings, weddings and charity events.
* Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
* Maintained indoor and outdoor dining areas by removing trash, wiping down tables and restocking napkin dispensers.
* Frequently communicated with kitchen staff to stay up to date on supply availability and potential customer wait times.
* Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties of 20 to 50.
* Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
* Prepared salads and appetizers to back up kitchen staff.
* Assisted kitchen staff with food counts by determining number of items required for complete service.
* Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
* Applied safe food handling and optimal cleaning strategies to protect customers and maintain proper sanitation.
* Addressed any concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
* Updated repeat customers on menu changes and updates to maintain quality service relationships.
* Stocked server areas with supplies before, during and after shifts to boost performance of serving staff.
* Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
* Met or exceeded sales targets on con=sistent basis with proactive promotional strategies and dessert mentions.
* Completed thorough and accurate opening and closing duties to facilitate smooth restaurant operations.
* Attended to new customers quickly to inquire about drinks and start off dining experience with prompt beverage service.
* EDUCATION
Carlos Rosario International School, Washington DC
SKILLS
* Point of Sale (POS) system operations
* Effective sales techniques
* Food inspection
* Food safety understanding
* Dish preparation
* Safe food handling
* Check payment processing
* Table setting arrangements
* Seating assignment preparation
* Dining customer service
* Prompt table clearance
* Buffet setup and takedown
* Liquor, wine and food service
* Hors d'oeuvres service
* Quality control
* High-volume dining
* Special dietary requirements
* Conflict and dispute resolution
* Service prioritization
Additional Skills
* Maintenance
* Work as a handyman from side
* Good communication from individual
* Always available at any time.
LANGUAGES
Bilingual ( Spanish (main) and English (secondary))
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