• Plated food and assessed plate presentation to maintain highest standard of food quality.• Updated repeat customers on menu changes and new food and beverage offerings to maintain quality service relationships.• Minimized customer wait times by efficiently taking and filling large volume of orders each day.• Dealt with customer issues for servers, consistently upholding professionalism and calmness to maintain customer satisfaction.• Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties.

• Reviewed sales reports to enhance sales performance and improve inventory management accuracy.• Organized schedules, workflows and shift coverage to meet expected business demands.• Cultivated hands-on training, assessment, guidance and performance monitoring programs to coach and mentor employees.• Completed inventory audits to identify losses and project demand.