Ensured impeccable first impression, greeting every guest with a smile and positive attitude. Trained 10 new hires in hospitality etiquette best practices, boosting guest satisfaction levels by 95%. Provided inspirational, attentive and proactive service, resulting in 98% increased return visits. Contributed to 89% profitability increase by up-selling guests to premium F&B items. Assisted in preparation of weddings and special functions that received 96% positive guest feedback. Minimised send-backs, providing detailed explanation of preparation methods and ingredients used. Correctly used wait management system to provide accurate wait time estimates, cutting guest complaints by 98%. Resolved guest complaints promptly and professionally, notifying restaurant management of concerns. Managed timing standards in food deliveries to minimise delays. Delivered food and drinks from kitchen to respective tables to meet timely expectations. Provided friendly, courteous service, maximising positive customer satisfaction ratings.

Prevented operational disruptions by monitoring liquor and wine inventory and promptly reordering low-stock items. Boosted team morale with upbeat culture and atmosphere, reducing staff turnover by 95%. Maintained food hygiene and alcohol service compliance through regular training and spot checks. Created pleasant atmosphere for guests with warm greetings and prompt resolution of any service issues. Ensured profitability of operations by scheduling staffing levels in line with business needs. Oversaw 18 F&B staff in delivering efficient lunch and dinner service in fast-paced high-end restaurant. Allocated resources to properly staff shifts and maintain adequate service levels across all restaurant areas. Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Attended regular training to obtain and update food safety certificates. Boosted sales through targeted product training and upselling strategy. Protected brand image with exceptional restaurant presentation and maintenance. Built and maintained excellent working relationships with produce suppliers to ensure ingredient quality. Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service. Provided administrative support to upper management through inventory reporting, budget governance and payroll management. Interacted positively with customers, effectively promoting restaurant facilities and services. Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency. Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties. Gained experience in all restaurant activities, including waiting, bar and front of house.