17 Server Resume Examples

• Assisted in serving meals to guests in a high-end restaurant, maintaining a 95% customer satisfaction rate
• Learned and memorized an extensive menu, including wine pairings and seasonal specials
• Collaborated with kitchen staff to ensure timely and accurate food delivery

• Prepared and served a variety of coffee drinks and light snacks for students and faculty
• Maintained a clean and organized workspace while managing a high-volume of customers during peak hours
• Handled cash and credit card transactions accurately, balancing the register at the end of each shift

• Supervise a team of 15 sales associates, ensuring high-quality customer service and meeting sales targets
• Handle customer complaints and inquiries, maintaining a 98% resolution rate
• Manage inventory, process transactions, and balance daily receipts exceeding $10,000

• Assisted customers with product inquiries and technical issues via phone and email
• Maintained a customer satisfaction rating of 4.8/5 throughout tenure
• Collaborated with cross-functional teams to resolve complex customer issues

• Assist in serving an average of 50 guests per shift, ensuring prompt and courteous service
• Memorized an extensive menu of 100+ items, including daily specials and wine pairings
• Collaborate with kitchen staff to expedite food delivery and address special dietary requests
• Maintain a clean and organized dining area, adhering to all health and safety regulations

• Greeted and seated an average of 200 students and faculty members during peak meal times
• Managed reservations and wait lists during special events, ensuring smooth dining operations
• Assisted in maintaining cleanliness and organization of the dining area

• Assist an average of 50 customers daily, providing product recommendations and ensuring satisfaction
• Handle cash and credit card transactions accurately, maintaining a balanced register
• Collaborate with team members to maintain store organization and cleanliness

• Prepare and distribute food packages to community members, serving up to 100 families per shift
• Communicate effectively with diverse groups of people, addressing inquiries and concerns
• Maintain a clean and organized environment, adhering to food safety guidelines

• Efficiently manage 6-8 tables per shift, ensuring prompt service and customer satisfaction
• Consistently meet and exceed monthly upselling targets, increasing average check size by 15%
• Memorized extensive menu of 80+ items, including daily specials and seasonal offerings
• Collaborate with kitchen staff to expedite orders and address special dietary requests
• Received "Server of the Month" award twice for outstanding performance and teamwork

• Greeted and seated guests, managing wait times during peak hours
• Assisted servers by clearing tables, refilling drinks, and addressing basic customer needs
• Maintained cleanliness and organization of the dining area and entrance

• Manage a section of 8-10 tables in ahigh-end French restaurant, consistently receiving 95% positive guest feedback
• Lead wine service for the dining room, offering expert pairings and increasing wine sales by 20%
• Train and mentor new servers on fine dining etiquette, menu knowledge, and service standards
• Collaborate with sommelier to update wine list seasonally, contributing to a 15% increase in beverage sales
• Recognized as "Employee of the Year" in 2023 for exceptional service and team leadership

• Managed a high-volume section during peak hours, serving up to 100 guests per shift
• Developed extensive knowledge of seafood preparation and wine pairings
• Consistently met and exceeded monthly sales targets, achieving 110% of goals on average
• Assisted in implementing a new POS system, training staff and troubleshooting issues

• Supervise a team of 10 servers during shifts, ensuring smooth service operations and guest satisfaction
• Develop and implement training programs for new hires, reducing onboarding time by 25%
• Assist management in creating staff schedules, managing inventory, and handling customer escalations
• Spearhead initiative to improve table turnover rates, resulting in a 15% increase in daily covers
• Collaborate with kitchen staff to streamline food delivery processes, reducing wait times by 20%

• Consistently ranked in the top 5% of servers for sales performance and customer feedback
• Trained new servers on menu knowledge, wine pairings, and upselling techniques
• Implemented a new system for tracking and distributing tips, improving team morale and fairness

• Provide impeccable service for a 12-table section in a French haute cuisine restaurant
• Execute complex tableside preparations, including lobster de-shelling and flambé desserts
• Collaborate with sommeliers to offer expert wine pairings for 7- and 10-course tasting menus
• Maintain extensive knowledge of seasonal menu items, including sourcing and preparation methods
• Consistently receive commendations from guests and management for exceptional service

• Mastered the art of synchronized service for parties of up to 12 guests
• Developed in-depth knowledge of molecular gastronomy techniques and plating presentations
• Assisted in training new staff members on fine dining standards and service protocols

Passionate about staying current with global culinary trends

• Oversee service execution for corporate events, weddings, and galas with up to 500 attendees
• Train and mentor a team of 15 banquet servers, ensuring adherence to five-star service standards
• Coordinate with kitchen staff and event planners to manage timing of multi-course meals
• Implement strategies to improve service efficiency, reducing setup time by 20%
• Consistently receive 95% positive feedback from event organizers and guests

• Served at a variety of events, including international conferences and celebrity weddings
• Mastered various service styles, including French, Russian, and Butler service
• Assisted in developing standard operating procedures for new event types

• Lead a team of 12 servers, ensuring impeccable service for a 60-seat fine dining restaurant
• Collaborate with executive chef and sommelier to curate and execute seasonal tasting menus
• Implement and train staff on tableside preparation techniques, enhancing guest experience
• Increased wine sales by 25% through personalized pairing recommendations and staff education
• Mentor junior staff, resulting in 3 team members being promoted to senior positions

• Managed service for 150-seat upscale casual restaurant, handling high-volume breakfast, lunch, and dinner service
• Developed and implemented a new reservation system, improving table turnover by 15%
• Trained staff on upselling techniques, contributing to a 20% increase in average check size

• Oversee daily operations of a 120-seat fine dining restaurant, managing a team of 25 staff members
• Implement and maintain service standards, resulting in a 30% increase in positive guest reviews
• Collaborate with executive chef to create seasonal menus and wine pairings, boosting sales by 20%
• Develop and execute staff training programs, reducing turnover by 40% and improving team morale
• Manage inventory, labor costs, and budgeting, resulting in a 15% increase in overall profitability

• Assisted in managing front-of-house operations for a bustling 80-seat contemporary bistro
• Trained and mentored new servers, improving service efficiency and customer satisfaction
• Handled guest relations, resolving conflicts and ensuring exceptional dining experiences
• Implemented a new reservation system, increasing table turnover by 25%

• Provided top-notch service in a high-volume waterfront restaurant
• Consistently ranked as top performer in sales and customer feedback
• Assisted management in developing new service protocols and training materials

• Oversee all aspects of a 150-seat gastropub, including front and back of house operations
• Increased annual revenue by 25% through menu optimization and marketing initiatives
• Implemented cost-control measures, reducing food waste by 30% and labor costs by 15%
• Developed and executed staff training programs, improving customer satisfaction scores by 40%
• Collaborate with local suppliers to source high-quality, sustainable ingredients

• Assisted in managing daily operations of a 200-seat casual dining restaurant
• Led front-of-house team, improving service efficiency and reducing customer wait times by 20%
• Implemented new inventory management system, reducing stock discrepancies by 35%
• Coordinated special events and promotions, increasing weekday sales by 30%

• Managed a team of 20 servers and bartenders in a busy lakefront restaurant
• Improved customer reviews from 3.5 to 4.5 stars on major platforms through service enhancements
• Assisted in menu development and wine list curation, boosting beverage sales by 25%

• Oversee F&B operations for a 500-room resort, including 6 restaurants, 3 bars, and banquet facilities
• Increased F&B revenue by 35% through menu engineering, concept development, and marketing initiatives
• Implemented cost-saving measures resulting in a 20% reduction in food costs while maintaining quality
• Led the opening of two new restaurant concepts, achieving profitability within the first six months
• Developed and executed a comprehensive staff training program, improving guest satisfaction scores by 45%
• Manage annual F&B budget of $20M, consistently meeting or exceeding profit targets

• Assisted in managing F&B operations for a 4-star, 400-room hotel in Manhattan
• Spearheaded a restaurant rebranding project, resulting in a 50% increase in covers
• Optimized banquet operations, increasing event bookings by 30% year-over-year
• Implemented a new inventory management system, reducing waste by 25%

• Managed daily operations of a high-volume, upscale steakhouse
• Increased annual revenue by 20% through innovative marketing strategies and service improvements
• Developed wine program, boosting beverage sales by 40%

• Curate and manage a wine cellar of over 1,500 labels, focusing on rare vintages and boutique producers
• Increased wine sales by 40% through strategic list development and staff training initiatives
• Conduct weekly wine education sessions for front-of-house staff, improving upselling techniques
• Create innovative wine pairings for seasonal tasting menus, enhancing guest satisfaction
• Organize and host exclusive wine tasting events, generating additional revenue of $100K annually
• Manage wine inventory valued at $2M, ensuring optimal stock levels and storage conditions

• Assisted in managing a diverse wine program across 4 restaurants and banquet facilities
• Conducted tableside wine service and educated guests on selections and pairings
• Contributed to the development of wine lists, resulting in a Wine Spectator Award of Excellence
• Implemented a new inventory tracking system, reducing discrepancies by 95%

• Managed wine production and aging processes for a boutique winery
• Assisted in blending decisions and quality control throughout fermentation and aging
• Conducted winery tours and tastings, educating guests on winemaking techniques

Regular contributor to wine publications and blogs

• Contributed articles and reviews to various wine publications and blogs

Judge at international wine competitions

• Served as a judge at multiple international wine competitions

• Provide exemplary service in main dining rooms and specialty restaurants for up to 300 guests per shift
• Adapt seamlessly to various dining concepts, including formal, casual, and themed restaurants
• Consistently receive 98% positive guest feedback, contributing to overall cruise satisfaction ratings
• Train and mentor new crew members, improving team efficiency and service standards
• Assist in organizing and executing special events, such as Captain's Dinners and holiday celebrations
• Maintain expert knowledge of international cuisines, wine pairings, and dietary restrictions

• Managed multiple stations in a high-volume buffet setting, serving up to 1,000 guests per meal
• Ensured cleanliness and proper food handling practices in compliance with international maritime regulations
• Assisted guests with special dietary needs, enhancing their dining experience
• Participated in safety drills and emergency procedures, maintaining ship safety standards

• Provided attentive service in a 120-seat beachfront restaurant
• Developed strong multitasking skills while managing a high-volume of tourists during peak seasons
• Earned "Employee of the Month" twice for exceptional customer service

• Manage a section of 20+ tables in a 2,000-capacity nightclub, serving up to 500 guests per night
• Consistently rank as top performer in sales, averaging $5,000+ in nightly beverage sales
• Memorized and efficiently prepare a menu of 50+ craft cocktails and shooters
• Train new bar staff on speed techniques, improving overall service times by 30%
• Implement upselling strategies, increasing average check size by 25%
• Maintain composure and quality service during peak hours and special events

• Provided swift and accurate drink service in a high-energy casino environment
• Developed strong multitasking skills, balancing drink orders with gaming assistance
• Earned "Server of the Month" five times for exceptional service and sales performance

• Managed bar operations and table service during major sporting events
• Cultivated a regular customer base, increasing weekday sales by 20%

• Lead service teams for events ranging from 50 to 1,000 guests, including corporate functions, weddings, and charity galas
• Collaborate with event planners to ensure seamless execution of diverse service styles, including plated, buffet, and passed hors d'oeuvres
• Train and mentor new staff on proper etiquette, service techniques, and company standards
• Consistently receive 95%+ positive feedback from clients and guests
• Assist in menu planning and wine pairing suggestions for custom events
• Manage on-site setup and breakdown, ensuring efficient event logistics

• Provided exceptional service for hotel banquets, conferences, and social events
• Mastered various service styles, including French, Russian, and Butler service
• Assisted in coordinating service timing with kitchen staff for multi-course meals
• Received "Employee of the Quarter" award for outstanding performance and teamwork

• Delivered attentive service in a high-volume, upscale seafood restaurant
• Developed strong wine knowledge, increasing beverage sales by 20%

Proficient in using Caterease software for event planning and management

• Utilized Caterease to coordinate event logistics and manage client information

Experienced in using Total Party Planner software for event planning and execution

• Leveraged Total Party Planner to streamline event planning and client communication