Summary
Overview
Work History
Education
Skills
Timeline
Hi, I’m

Rachel Robson

Concord,NSW
Rachel Robson

Summary

Dynamic food and beverage professional with extensive experience at Rydges Hotel, excelling in customer service and team management. Proven track record of enhancing guest satisfaction through effective conflict resolution and exceptional communication. Skilled in POS system operations and food safety, driving revenue growth while fostering a collaborative team environment.

Overview

19
years of professional experience

Work History

Espresso Bros/the Post Cafe

Head Waitress
02.2015 - 01.2021

Job overview

  • Supervised server staff and simultaneously served personal section of tables.
  • Maintained a clean and inviting dining area to enhance overall guest experience at the restaurant.
  • Developed strong relationships with regular customers, fostering loyalty to the establishment.
  • Greeted new customers, discussed specials, and took drink orders.
  • Trained new staff members on restaurant policies, procedures, and customer service standards.
  • Resolved guest complaints swiftly and professionally, resulting in increased repeat business.
  • Trained staff members on use of POS system.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Managed waitstaff scheduling, ensuring proper coverage during peak hours for optimal service efficiency.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Collaborated with kitchen staff to ensure timely delivery of food orders, maintaining high levels of customer satisfaction.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Optimized table turnover rates by efficiently managing seating arrangements and anticipating guests'' needs throughout their meal.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Assisted management in updating menus seasonally while considering feedback from both customers and staff members.
  • Supervised restocking of salad bar and buffet for lunch and dinner service.
  • Coordinated private events and special occasions, providing exceptional service tailored to individual needs.
  • Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
  • Resolved customer complaints promptly and professionally to maintain high levels of customer satisfaction.
  • Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
  • Checked guests' identification before serving alcoholic beverages.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

Hard Rock Cafe

Bartender
06.2006 - 08.2007

Job overview

  • Served high customer volumes during special events, nights, and weekends.
  • Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Reduced wait times for drinks by efficiently managing the bar area and prioritizing orders.
  • Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
  • Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Upsold menu items to customers, driving up per sale revenues and maximizing profits.
  • Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Obtained cash bank and stocked service bar to prepare for operation.
  • Managed inventory to prevent shortages, conducting weekly stock checks and placing timely orders.
  • Resolved customer complaints with empathy and professionalism, turning potentially negative experiences into positive ones.
  • Handled cash and card transactions accurately, reducing discrepancies and balancing till at end of each shift.
  • Trained new staff on bar procedures, cocktail recipes, and customer service standards, ensuring consistent service quality.
  • Maintained extensive knowledge of cocktail recipes and preparation techniques, ensuring high-quality beverage menu.

Rydges Hotel

Food and Beverage Supervisor
09.2002 - 05.2006

Job overview

  • Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
  • Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
  • Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
  • Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
  • Managed large-scale events and catering orders, ensuring timely preparation, delivery, and setup to exceed client expectations.
  • Promoted an inclusive workplace culture through open communication channels encouraging diverse perspectives from all team members as a valuable resource for continuous improvement efforts.
  • Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in the dining area or kitchen facilities.
  • Collaborated with other supervisors and managers to develop cross-training programs, enhancing employee versatility and reducing downtime during staff absences or turnover periods.
  • Developed strong relationships with vendors to negotiate favorable pricing terms, resulting in reduced food costs without sacrificing quality.
  • Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
  • Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
  • Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Monitored food inventory and supplies to prevent waste.
  • Controlled food costs and managed inventory.
  • Supervised food presentation and plating to enhance visual appeal.
  • Set and oversaw weekly and special event menu plans.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Planned and executed promotions and special events in close collaboration with management.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Controlled expenses and boosted profitability by managing food and labor costs.

Rydges Hotel

Food and Beverage Attendant
02.2002 - 05.2006

Job overview

  • Maintained clean and organized restaurant to comply with hygiene and health regulations.
  • Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
  • Greeted and seated guests to provide friendly and welcoming experience.
  • Maintained clean and organized dining areas for an enjoyable guest experience.
  • Delivered exceptional service even under high-pressure situations, maintaining the highest standards of professionalism.
  • Opened, poured and served hot and cold beverages to customers to complement food and dining experience.
  • Handled cash transactions accurately, ensuring accountability and proper financial reporting at the end of each shift.
  • Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
  • Resolved customer complaints promptly and professionally, turning potentially negative experiences into positive ones.
  • Contributed to team success by cross-training in multiple roles, fostering a collaborative work environment.
  • Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
  • Maintained stock levels of cups, lids, straws, and condiments throughout shift.
  • Communicated with kitchen staff and waiters to provide accurate, timely information regarding orders and minimize delays.
  • Trained new staff members on company policies and procedures.
  • Assisted in training new team members, sharing knowledge and best practices to maintain high standards of service across the board.
  • Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
  • Increased sales of daily specials by effectively communicating options and recommendations to guests.
  • Managed inventory and restocked supplies, reducing instances of item shortages during peak hours.
  • Monitored and managed reservation system, optimizing seating arrangements and reducing wait times.

Education

Australasian College of Beauty Nails And Hair
Glebe, NSW

Beauty Therapist Diploma,cert 3 Nail Tech from Beauty Therapist Nail Artist
04.1999

Leichhardt High School
Leichhardt, NSW

Year 10 Cert
11.1996

Skills

  • Customer service
  • Food safety
  • Cash handling
  • Exceptional communication
  • Team management
  • Food presentation
  • Conflict resolution
  • Accurate money handling
  • Reservation handling
  • POS system operations
  • Table setting
  • Staff monitoring
  • Food station setup
  • Wine service
  • Wine pairing
  • Dining customer service
  • Wine history
  • Strong leadership
  • Table setting arrangements
  • Liquor, wine, and food service
  • Buffet setup and takedown
  • Point of sale (POS) system operations
  • Teamwork
  • Teamwork and collaboration
  • Team player
  • Warm and friendly
  • Reliable and responsible
  • Attention to detail
  • Cleaning and sanitizing
  • Reliability
  • Excellent communication

Timeline

Head Waitress

Espresso Bros/the Post Cafe
02.2015 - 01.2021

Bartender

Hard Rock Cafe
06.2006 - 08.2007

Food and Beverage Supervisor

Rydges Hotel
09.2002 - 05.2006

Food and Beverage Attendant

Rydges Hotel
02.2002 - 05.2006

Australasian College of Beauty Nails And Hair

Beauty Therapist Diploma,cert 3 Nail Tech from Beauty Therapist Nail Artist

Leichhardt High School

Year 10 Cert

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Rachel Robson