Brett Withers

Employed casual as a waiter to manage a section of 20 to 40 guests ,taking food and beverage orders. Assisting in the service and maintaining the work environment.

Worked in the larger section of the restaurant, up to 60 covers, looking after the bigger group bookings. Assisted the other staff with training.

• Communicate proactively with the supervisor and immediately bring issues to their attention.
• Fielded phone call reservations from customers in an appropriate manner and provided informative answers to questions.
• Fostered a positive work environment by consistently treating all employees and customers with respect and consideration.
• Build relationships with customers to increase likelihood of repeat business.
• Actively pursued personal learning and development opportunities.
• Resolve all customer complaints in a professional manner while prioritising customer satisfaction.
• Determine customer needs by asking relevant questions and listening actively to the responses.
• Respond to customer concerns with friendly and knowledgeable service.
• Greet customers in a timely fashion while quickly determining their needs.
• Operate a till register for cash and credit card transactions with Ideal POS software.
• Answered customer telephone calls promptly and in an appropriate manner.

• Work and manage the 110 seater upmarket restaurant with a 60 seater or 80 to 100 standing function room.
• All duties involving food and beverages including bar, tap beers, cocktails and wine service. 
• Managing and designing wine list, including purchasing and stock control and menu compatibility.
• Responded to customer requests with friendly, knowledgeable service and support while resolving problems or issues in a timely manner.
• Training of new team members and mentor each to promote productivity, accuracy and friendly service.
• Programming and operating Oscar POS restaurant software.
• Capitalised on up-sell opportunities with new and potential customers.
• Function Co-ordinator.
• Keep all maintenance and replacement of all equipment organised and up to date.