- excelled in product knowledge, with a thorough understanding of ingredients, preparation techniques, and current menu specials
- effectively transmitted and documented customer orders to the kitchen team.
- aided with any specific requirements or dietary restrictions of the patrons
- maintained a high level of hygiene and fully stocked inventory throughout all areas of the restaurant.
- achieved a rise in overall customer satisfaction by 10% by incorporating innovative training methods for front-of-house employees
- implemented effective upselling techniques to increase average bill size by 15%
- devised a new menu to generate a 20% growth in revenue
- reduced food waste by 15% by implementing more efficient inventory practices.
- achieved perfect scores on all health and safety inspections.
- delivered exceptional customer service to consistently exceed expectations.
- assumed additional responsibilities to meet operational demands.
- worked additional hours to ensure adequate staffing