Attention to detail: Maintained a high level of service during a fast-paced environment. Processing payments promptly and precisely. Addressed allergy concerns, and accurately communicated food orders to the kitchen.
Teamwork and working independently: Collaborated with other departments and actively sort opportunities for cross-training. I looked for ways to serve without direction, and I regularly pitched in by cleaning up during busy times.
Front of House: Host, Functions, and Weddings
Bathers Beach House
Fremantle, W.A
08.2015 - 01.2020
Communication and interpersonal skills: Engaged with guests to learn how to best serve their needs, and accurately gauged the level of interest in conversation and small talk. Conducted menu presentations and made recommendations based on guest preferences.
Time management: Administered waitlists, and communicated wait times accurately to guests. Managed large group reservations in a timely manner, ensuring the satisfaction of all guests. Smooth adherence to event-running sheet times during functions and weddings.
Problem solving: Monitored the front-of-house area to ensure optimal guest satisfaction by identifying issues that may arise and proactively addressing the areas of concern. Addressed any complaints promptly and professionally.
Duty Manager
Bodean's Restaurant
Soho, London
01.2007 - 04.2015
Health and safety compliance: Oversaw the correct handling of food, including storage, wrapping, date recording, and stock rotation. Maintained mandatory written records and audits, and reported to relevant authorities.
Purchasing and stock control: Tracked and maintained optimal inventory holding levels to reduce ordering costs.
Handling and storage of sensitive data: Collated data, and prepared financial and operational reports. Following established protocols, we handled customer credit card information and the processing of online deposits for large group reservations.
Productivity enhancement: Tracked performance metrics and collaboratively implemented strategies to improve service efficiency, guest satisfaction, and maximize the efficiency of resources.