MARTIN POBI

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Supervised and mentored kitchen and serving staff.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.

As a captain waiter I oversees the team of waiters and waitresses who are assigned to their shift. When new servers are hired, I trains them on a variety of subjects such as , processes for serving customers and any other corporate initiatives.

Throughout the course of a shift, the I acts as liaison between the kitchen staff and servers. When the kitchen runs out of ingredients or dishes that are listed on the menu, I communicates that information to staff members so they may offer alternatives to customers. Additionally, I communicates any customer concerns to the chef and kitchen staff.

• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Cultivated warm relationships with regular customers.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Explained menu items and suggested appropriate options for food allergy concerns.