TREVOR SIOCO

- worked the front counter (cashier),

- worked on the grill (cook)

- worked the drive-thru

- handle customer service

• Assisted team members with tasks, increasing overall efficiency and achieving improved customer satisfaction.
• Became familiar with products to answer questions and make suggestions.
• Provided excellent customer service by greeting customers and meeting quality expectations.
• Cleaned and maintained all areas of restaurant to promote clean image.
• Assisted other team members to achieve goals.
• Took orders, prepared meals, and collected payments.
• Worked front counter, drive-thru and other areas.
• Stocked shelves to organize aisles in assigned department.

• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Cultivated warm relationships with regular customers.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Seated customers in timely manner by managing reservations and waitlists skillfully.
• Served food and beverages promptly with focused attention to customer needs.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Answered customers' questions, recommended items, and recorded order information.
• Processed orders and sent to kitchen employees for preparation.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.