Hams Rayyan

Throughout my eight years of experience in the service industry I have transitioned through a myriad of roles proving competency at every level and a determination to represent myself and my work ethic with precision and care while prioritizing guest needs and experience.

Server Lead & Trainer at Din Tai Fung (2025-04 – 2026-07)

• Selected as part of the new restaurant opening team and attended a two week intensive training seminar that focused on the brand's heritage, culinary standards and guest experience to ensure continuity of its iconic legacy
• As a Server Lead, I collaborated with support teams to elevate service standards and implement changes working in the busiest restaurant in Vancouver
• Trained new coming team members to succeed in fine dining service using Toast POS to pass a rigorous mock service and food exam

Server & Bartender at Tacofino Ocho (2024-06 – 2025-06)

• Being located in an active community-based neighbourhood provided me with an opportunity to establish strong first name basis relationships with regulars, offering personalized service while recalling preferred drink and food orders
• Familiarized myself with unique Mexican fusion cuisine that sources fresh ingredients daily from local Vancouver commissaries
• Adept at using TouchBistro and Tock reservation system, often additionally performing as a takeout liaison and host

Server at JOEY Burrard (2022-03 – 2024-05)

• Attended sales building and wine seminars in order to provide curated guidance to tables and increase guest check average
• Over the year of 2023, sold over $348 000 with a tip percentage average of 23.8% not including cash tips
• Began as a dining room server then quickly progressed into becoming a lounge closing server in a premium casual dining environment
• Excellent proficiency in the MICROs and Square system using iPads while tableside

Server at Ancora Waterfront Ambleside (2022-06 – 2022-08)

• Introduced to a unique Nikkei cuisine, a fare that arose from Japanese immigrants in Peruvian society
• Partook in fine dining service within a tip pool working among an extremely skilled team including an awarded bar manager and an advanced sommelier
• Romanced foreign ingredients and dishes to guests relating the items to food they are familiar with

Host & Expo at Calabash (2021-06 – 2022-03)

• Acted as the point of communication between the restaurant and kitchen to ensure order accuracy for in house and takeout apps including; Ubereats, Doordash, and SkiptheDishes
• Escorted guests to their seats and kindly ensured reservations were held within their window
• Collected cash cover when the downstairs portion of the restaurant transformed into a nightclub

Server (Restaurant/Banquet) & Host at Moxies (2018-08 – 2020-03)

• Assigned reservations via Opentable to server sections to ensure adequate table rotation and streamlined seating. Within two months of starting I was promoted to head hostess
• Provided both breakfast and dinner service within this large three floored restaurant attached to the Sandman Hotel and eventually transitioned into banquet serving
• Was in the process of being promoted to banquet manager prior to the restaurant's COVID closure

Front of House at McDonalds (2016-06 – 2017-02)

• Primarily excelled in multitasking by making classic beverages & desserts while taking orders and receiving payment in drive-thru and in house service

Bachelor of Arts – University of British Columbia (2018-09 – 2024-05)