Gabriel Lim

Monitoring restaurant Operations to ensure compliance with food safety standards and industry regulations.

Training staff on appropriate customer service techniques for different scenarios , such as handling complaints about food or service quality.

• Served as host for diners to drive pleasurable dining experiences.
• Coordinated dining service with other departments.
• Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.

• Met with clients, delivering presentations, and educating on product and service features and offerings.
• Maintained ethical and positive working environment to reduce turnover and promote high retention rates.
• Coached employees in successful selling methods and encouraged cross-selling to drive revenue.
• Grew sales and boosted profits, applying proactive management strategies and enhancing sales training.

• Created innovative strategies to drive customer engagement.
• Coordinated with creative team to generate dynamic marketing content and communication tools for promotional campaigns.
• Boosted brand awareness and generated leads while managing internal and external marketing campaigns and programs.
• Devised marketing plans using digital strategies, print advertising, and word of mouth tactics.

• Bussed tables during busy periods to assist staff and quickly turn over tables.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.

• Minimized delays by planning and adjusting routes to account for changing weather and traffic conditions.
• Performed daily vehicle inspections before and after trips.
• Conformed to all DOT rules and regulations.
• Provided personable communication with passengers.

• Used cash registers and credit card machines to cash out customers.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Greeted new customers, discussed specials, and took drink orders.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.

Food and Beverage server

Giving good service to all guests

• Greeted new customers, discussed specials, and took drink orders.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Used cash registers and credit card machines to cash out customers.

Providing excellent wait service to ensure satisfaction

Taking customers orders and delivering food and beverages

Making menu recomendations , answering questions and sharing additional information with restaurant patrons.

• Arranged linens and table settings according to seating plan and event theme.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.

• Promoted restaurant specials and upsold menu items, increasing overall sales revenue.
• Adhered to company guidelines and safety protocols for proper food handling and presentation.
• Collaborated with management to develop strategies for improving service quality and addressing identified areas of concern.
• Contributed positively to the overall workplace culture through proactive communication, problem-solving, and a commitment to continuous improvement.

• Optimized table management by strategically seating guests based on reservation status and party size.
• Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
• Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
• Streamlined payment process for customers by implementing efficient check handling procedures among the wait staff.