Keep a running inventory of dry goods, beverages, and liquors; help devise marketing ideas/specials for the restaurant; translate the menus from English to Japanese; have a running knowledge of beers, wines, liquors, and cocktails and be able to recommend beverages to guests in need of assistance; communicate clearly with fellow team members, including the kitchen; follow specified steps of service and prioritize duties to expedite service

Keep a constant inventory of merchandise on the floor and in back-stock; handle large transactions; create sales via phone, text, e-mail and other means; develop and maintain knowledge of all brands carried both in-store and online; keep in touch with past clients and create sale/after sales service opportunities; be able to assist in co-workers’ sales; communicate with other Tourneau (and related) stores in order to facilitate and create sales/service opportunities; communicate and cooperate with other SP’s and managers to close sales.

Communicate clearly with servers, manager, and other bussers/food runners about seated and departed tables; communicate with kitchen to expedite orders; make sure dishes are properly plated (with correct modifiers); keep stock of dry goods and condiments; keep the restaurant clean (including mopping and vacuuming)

In addition to typical food server duties, I was in charge of maintaining inventory of FOH dry goods as well as liquor and other beverage orders, and assist in the hiring and training processes for new employees.