Reliable and resourceful Lead Server with a strong staff management record in a wide variety of establishments.Adept at handling difficult staff and guests in a smooth and professional manner.Flexible scheduling availability to include evenings and most holidays.The Lead Server – Supervisor/Trainer is responsible for assisting the Dining Room Manager with the coordination, seating, appearance and maintenance of the dining area and server stations and ensuring that courteous and efficient services are delivered.In the absence of the Dining Room Manager, supervises the physical appearance of the dining room area and server stations including table pedestals, table place settings, chairs, floors, drapes and lighting.Coordinates the seating of the residents and guests in an efficient, courteous manner.Schedules stations and work assignments for the wait staff and check out servers to make sure standards are met.Responsible for on-the-job training for dining room staff including workplace safety procedures.Records meal counts, reservations and additional charges. Complete knowledge of point-of-sale (POS) system.Confers with Dining Room Manager regarding dining room status.Assigns side-work pre & post shift. 8. Assigns servers to work stations.Other Duties.Scheduler: Make the schedule for employees and supervisorsAssists in implementation of policy and procedures of the dining room.Waits tables and provides beverage and bar services as needed.Participates in cost control measures.Attends in-service training and education sessions as assigned.Checks supplies like linen, carry-out paper goods, etc.Report items such as dirty carpet to Environmental Services.Report any broken equipment to Food & Beverage Director.Performs specific work duties and responsibilities as assigned by supervisor.

Filing.Projects such as gathering information by phone, letter, email or in person.Research for projects of your manager(s)Recording and updating databases.Photocopying and scanning documents.Reviewing nutritional needs and dietary data for individuals in a facility.Preparing food items following the facility's menu.Tallying orders and ensuring guests or residents receive the correct quantity of food for their individual needs.Inputting information about dietary changes.Handle general office tasks and administrative duties.Directing communications between colleagues and customers.Organizing schedules and events.Entering data, bookkeeping, maintaining and office equipment.Answering telephonesAssists in implementation of policy and proceduresAttends in-service training and education sessions as assigned.

The forefront of customer service, recognizes priority and protects the patient's right to confidentiality.Refers patient's concerns to the Food & Nutrition Leadership team or Clinical Nutrition team as needed.Responsible for arranging trays on delivery cart and logging delivery times.Logs tray locations and ensures trays are delivered to patients within a reasonable required time.Responsible for collection of money for guest trays and the logging of money with the diet office.Responsible for collection and removal of soiled trays from floors and for keeping work areas cleaned.Assists with expediting trays from list and call preparation areas, checking trays for accuracy and completeness.Monitors patient diet prescription, diet order changes, nourishment orders, late tray requests and quality standards.Accurately takes and checks patient menus according to physician diet orders.Adheres to patient's food allergies, intolerances and food preferences in a timely fashion. Knowledgeable of nutritional meal patterns and able to modify diets accordingly with the assistance of the Diet Office System.

Assist with all duties in the kitchen including: food prep, serving, baking, and head cook.Operating a POS systemCleaning, Label and Dating all food items ensuring proper storage.Inventory, keeping structure log of sales, waste products, and leftovers.keeping the children in line while entering and exciting the line

Provide the highest quality of service to customers at all times.Multi-tasking in various food and nutrition positions:Tray-line expediterTray-line workerCold food prepUtility TechnicianRunner (Deliver Patient Meal Trays)Line Plater- Set up, Tempt, Heat bottoms, and prepare the patient plates.Starter make sure all condiments and desserts are on the patient trayChecker made sure the plate, condiments, desserts, and drink was on tray and the proper food items where to the patients diet.

Participated in the 2017 Florida Region 3 SkillsUSA Conference 2nd place in Customer Service Participated In the 2017 Florida SkillsUSA Leadership & Skills Conference 2nd place in Customer Service

Position created because of my customer service skills: as the carryout captain, directing all of my attention strictly to the customer's needsMultitasking between supervising and coordinating of the dining room staff and guestsManaging phone systems and ordering

Greeted and assisting lobby customersMaintaining a clean and orderly facility, while sanitizing and keeping lobby condiments stockedDelighted in the growth and success of my accomplishments in responsibilities to always ensure that all guests were served promptly with courteous service, leaving the facility with a smile.

Oversaw day and night shift, ensuring we were prepared and ready for opening for out guestsMaintaining contact at all times with kitchen, management, and serving staff Ensuring dining details are handled properly and customers concerns were addressed, guaranteeing to the best of my ability they receive 100% courteous service