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Title Food Service High School
Target Location US-NE-Grand Island
Email Available with paid plan
Phone Available with paid plan
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EMAIL AVAILABLE PHONE NUMBER AVAILABLE Grand Island, NE Street Address
Hardworking [Job Title] with proven relationship-building and time management skills in fast-paced restaurant environments. Successful at handling tables of all sizes with accuracy and impeccable service skills. Strives to meet customer needs, drive satisfaction and promote long-term loyalty. Beverage PreparationSupply RestockingFood RunningFood InspectionSafe Food HandlingOrder ManagementPoint of Sale (POS) System OperationsLiquor, Wine, and Food ServiceTexas Roadhouse Grand Island, NEServer02/2022 - CurrentProvided legendary service and always a happy customer Took orders from customers accurately and in a timely manner. Ensured that each guest was served courteously, quickly, and eciently. Upheld high standards of sanitation in accordance with health department regulations.Communicated with hosts, bussers and kitchen sta to prepare for and serve customers.Addressed complaints to kitchen sta and served replacement items. Served food and beverages to patrons and conrmed complete orders. Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.Explained menu items, describing ingredients and cooking methods upon request.Assisted in preparing salads, appetizers and desserts to speed up food service.Domino's Pizza Grand Island, NEAssistant Manager01/2018 - 02/2022I was basically in charge.Reviewed completed work to verify consistency, quality and conformance. Supervised daily operations including scheduling shifts, assigning duties. Facilitated interdepartmental communication by attending meetings or providing updates.Organized training sessions for new hires to familiarize them with the workplace environment.Resolved conicts between team members in an eective manner. Grand Island Senior High School Grand Island, NE High School DiplomaSummarySkillsExperienceEducation and Training05/2011

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