Bernard Bautista
Bantay
Summary
At Aboex Cafea, I excelled in enhancing guest satisfaction and loyalty through expert guest relations management and innovative menu development, demonstrating strong leadership in coordinating kitchen and dining staff. My adeptness at complaint handling and food safety standards significantly boosted service quality, embodying a reliable and adaptable team player with a knack for upselling and efficiency improvement.
Overview
1
1
Certification
Work History
Head Waiter , Assistant Chef
Aboex Cafea
Bubay Norte San. Vicente Ilocos Sur
- Developed strong rapport with returning guests, leading to increased customer loyalty and positive reviews.
- Trained staff members on use of POS system.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Supervised server staff and simultaneously served personal section of tables.
- Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
- Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Managed food resources, memorized orders, and coordinated customer service.
- Inspected dishes and utensils for cleanliness.
- Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
- Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Stayed up-to-date on menu changes to help customers make food choices.
- Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
- Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
- Managed scheduling for waitstaff while considering individual availability requests ensuring appropriate coverage during busy times.
- Bussed and reset tables to keep dining room and work areas clean.
- Conducted regular performance evaluations for wait staff to continually improve service quality.
- Ensured compliance with health department regulations through consistent monitoring of cleanliness standards throughout the dining area.
- Spearheaded weekly team meetings that fostered open communication channels between team members concerning challenges faced during shifts.
- Supervised set up of banquet food stations and coordinated service to multiple dining areas.
- Prepared specialty desserts for customers for special occasions.
- Maintained accurate inventory of restaurant supplies, reducing waste and controlling costs.
- Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
- Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
- Supervised restocking of salad bar and buffet for lunch and dinner service.
- Streamlined payment process for customers by implementing efficient check handling procedures among the wait staff.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Processed orders and sent to kitchen employees for preparation.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Increased sales significantly by upselling higher-end products to customers.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
- Assisted head chef in cooking dishes according to ingredients.
- Chopped ingredients and garnishes.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Checked food inventory and ordered ingredients.
- Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
- Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
Education
Diploma In Hotel And Restaurant - Over All Hotel And Restaurant Operation
Data Center Cologe
Vigan City Ilocos Sur06.2022
Skills
- Guest Relations Management
- Menu presentation
- Menu Memorization
- High-volume dining
- Dining area maintenance
- Complaint Handling
- Fine-dining expertise
- Safe Food Handling
- Event Planning
- Guest Relations
- Daily specials memorization
- Conflict Management
- Banquet Coordination
- Guest service
- Reservation handling
- Order Accuracy
- Order Taking
- Front-of-house display creation
- Food station setup
- POS System Operation
- Quality Control
- Restaurant software
- Food safety understanding
- Food assembly
- Food Preparation
- Table Bussing
- Bar terminology
- Food and beverage pairings
- Food inspection
- Wine service
- Upselling techniques
- Food spoilage prevention
- Tableside Service
- Kitchen staff coordination
- Garnishing
- Staff Training
- Adaptable and Flexible
- Warm and Friendly
- Reliable and Responsible
- Team Player
- High Energy and Stamina
- Conflict and Complaint Resolution
- Food handling
- Food Safety Standards
- Beverage Preparation
- Cleaning and sanitizing
- Team Leadership
- Food Running
- Workflow Coordination
- Cool Under Pressure
- Table Monitoring and Turnover
- Hospitality service expertise
Accomplishments
best employee of the year
Certification
* National certificate II in cookery
* National certificate III in commercial cooking
* National certificate II in Food and beverages services
* National certificate III in Food and beverages services
* National certificate II in Bartending
* National certificate II house keeping
* National certificate II event management
* National certificate II in local guiding
Timeline
Head Waiter , Assistant Chef
Aboex Cafea
Diploma In Hotel And Restaurant - Over All Hotel And Restaurant Operation
Data Center Cologe