Trinity Perry
Auckland
Summary
I am a reliable and friendly team player that always provides excellent service to guests. I am well adapted to a fast paced, busy work environment. With my main experience being waitressing I am always a reliable bartender, food runner, and know my way well around a coffee machine. I have had nothing but positive feedback from costumers and have made great relationships with many of the establishments regular diners. If requested I can provide the contact information Of my current managers.
Overview
3
3
years of professional experience
1
1
year of post-secondary education
Work History
Waitperson
Swashbucklers
Auckland
05.2022 - Current
- Provided attentive service to patrons in a lively dining environment.
- Assisted with menu recommendations based on customer preferences and dietary needs.
- Collaborated with kitchen staff to ensure timely food preparation and delivery.
- Handled customer inquiries and resolved issues promptly and professionally.
- Trained new waitstaff on service protocols and restaurant standards.
- Monitored guest satisfaction levels during meals to ensure exceptional experiences.
- Greeted customers and provided excellent customer service.
- Provided excellent customer service by anticipating guest needs and responding quickly to requests.
- Resolved customer complaints in a professional manner while adhering to company policies.
- Assisted co-workers in completing tasks when needed such as taking orders or running food to tables.
- Greeted guests, presented menus and answered questions about menu items.
- Complied with all health department regulations concerning safe food handling practices.
- Organized side work including stocking condiments, filling salt and pepper shakers and refilling napkin holders.
- Maintained knowledge of daily specials and menu changes to ensure accuracy when answering customer inquiries.
- Up-sold additional menu items to increase restaurant profits.
- Attended regular staff meetings to discuss new menu items, promotions or customer feedback.
- Managed large groups of customers efficiently during peak hours or special events.
- Assisted with setting tables, bussing tables, taking out trash and cleaning dining areas.
- Received payment from customers, processed credit and debit cards and provided change as necessary.
- Adhered to safety protocols for handling hot plates, sharp knives and other kitchen equipment.
- Checked in with customers throughout their meal to ensure satisfaction with food quality and services rendered.
- Informed management of low stock levels or any maintenance issues that needed attention.
- Ensured all orders were accurate and served promptly in a courteous manner.
- Provided exceptional service to high volume of daily customers.
- Displayed enthusiasm and knowledge about restaurant's menu and products.
- Cleaned tables and chairs to prepare dining area for next customers.
- Served food and beverages to patrons and immediately remedied issues with orders.
- Addressed complaints to kitchen staff and served replacement items.
- Satisfied customers by topping off drinks and offering condiments, napkins and other items.
- Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
- Implemented feedback from customers to improve service quality and menu offerings.
- Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
- Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
- Took reservations and to-go orders to streamline process for both customer and restaurant.
Education
Bachelor of Health Science - Nursing
AUT
Auckland , Auckland 02.2025 - 08.2025
Skills
- Friendly and professional costumer service
- Good team work ethic
- Fast and reliable problem solving skills
- Ability to de-escalate situations
- Reliable time management and organisation
- Working well under pressure in a fast paced environment
Timeline
Bachelor of Health Science - Nursing
AUT
02.2025 - 08.2025
Waitperson
Swashbucklers
05.2022 - Current