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

240-***-****

adq5pi@r.postjobfree.com

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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