Server at Culaccino Italian Restaraunt and Bar (2022-08 – Present)
- Performed quality customer service with elevated fine dinning style in prestigious atmosphere.
- Communicated between guest, management staff, an kitchen staff to meet all guest needs.
- Followed all protocols and guidelines to uphold to laws about alcoholic beverage services, while understanding the process behind every product to propperly pair wine with food.
- Maintained and manicured every table and space within lobby area.
- Stocked and maintained server station during and after shifts.
- Memorized and regurgitated every ingrediant of each item on the menu to give best explanations to guest.
- Personalized and conversated with guest to help create best quality dinning experience and give recomendations.
Manager at Bubbakooss Burrito (2022-02 – 2022-07)
- Order food and beverage for inventory, create rosters, assist in maintaining store operation, conduct cash and card transactions, daily prep for store operation, follow all protocols within health code guidelines, instruct and train employees on all procedures of operation within health code guidelines, receive guest feedback and follow up with compensation when needed, practice hospitable attitude when serving guests, checking food orders in expo window to assure service efficiency.
Manager at Everest Nepal (2021-09 – 2022-01)
- Order food and beverage for inventory, stock store products and inventory, assist in maintaining store operation, conduct cash and card transactions, daily prep for store operation, practice following all health code guidelines, train and instruct employees on all procedures of operation with health code guidelines, receive guest feed back and create solutions for compensation when needed, practice hospitable attitude when serving guests, groom employees to deliver quality customer service, check food orders in expo window to assure efficient service.
Server at Hyderbadi (2021-06 – 2021-09)
- Delivered quality customer service beyond company standards, interacted with guests to form community bonds and develop atmosphere, conducted cash and card transactions, maintained and manicured lobby through hygienic practices under health code guidelines, stocked and organized products in inventory, packaged and checked to-go orders using effective organizational tactics for smooth and timely presentation for guests, prepared buffet with an intent to appease guests, properly broke down food from buffet and carefully labeled for storage, regularly communicated with kitchen staff to ensure products were distributed correctly.
Server at 1799 (2020-02 – 2021-02)
- Welcomed patrons and assisted in seating them, negotiated with guests for satisfactory table placement that fit accordingly within seating arrangements, delivered complementary food and beverages to appeal to guest, prepped and polished all utensils for dining needs, communicated with guests to offer any further accommodations after food is delivered, assist servers by scanning to the dinning room for any refills and guest requests, exchange full plates for clean plate, pre-bus tables and removed crumbs to keep dining room manicured, ensured that server station is adequately stocked through out the shift.
Banquet Server at The Harpeth Curio by Hilton Inn (2020-02 – 2021-02)
- Prepared ball room and dinning room set up for the anticipated number of guests for each scheduled event, polished and prepared glass and silverware for anticipated number of guests attending event, placed each dinning ware accordingly to the event’s desired formal etiquette, refilled drinks and carried out guest requests, tore down tables and chairs after the end of each event, communicated between staff management and event coordinators to prepare the next operation, communicated with entertainment to properly map out table and chair placement for room flow and compact space efficiency.
Server/Bartender at Renaissance Convention Center (2018-05 – 2020-02)
- Delivered customer service to fine dinning and specialty standards to create a uniform fit into the atmosphere, communicated between management and guests for any complaints or special requests for guest needs, practiced hospitable attitude to hold a comfortable and professional persona to elevate atmosphere for guest experience, also participated in banquet events under Asia’s top ten elite industry services during the time, practiced a variety of service styles including table side beverage preparation, bartended for hotel’s main restaurant, examined identification cards to assure each guest is of lawful drinking age, followed protocols of service requirements under laws of alcoholic beverage accommodations, delivered to guest needs beyond company and guest standards and expectations.
