Kim Hảo

I desire a stable, dynamic, and long-term work environment with a clear career progression path that matches my abilities.

Prepare menus for customers to choose food/drinks. Advise and introduce the restaurant's specialties and signature dishes.
Receive order information from customers and confirm with them the dish name, quantity, and unit of measurement to avoid serving the wrong item.
Responsible for serving drinks, coffee, and juices to hotel guests and outside customers.
Responsible for cashier duties and inventory management for the department.
Transfer orders to the cashier and kitchen.
Bring food to the tables, ensuring the correct dishes, drinks, tables, order, and quantities are served.
Attend customer requests: Pour wine, take additional orders, request extra sauces, etc.
Instruct customers on how to pay for their meal.
Clear tables after customers have finished eating and replace tableware for other customers.
Ensure that your assigned area is always stocked with necessary utensils for serving guests, such as bowls, chopsticks, spoons, glasses, forks, etc.
Serve carefully and gently, avoiding dropping or damaging restaurant utensils. If an incident occurs, such as dropping a plate or bowl during service, remain calm and report the damaged utensils to your supervisor.

Prepare menus for customers to choose food/drinks. Advise and introduce the restaurant's specialties and signature dishes.
Receive order information from customers and confirm with them the dish name, quantity, and unit of measurement to avoid serving the wrong item.
Transfer orders to the cashier and kitchen.
Bring food to the tables, ensuring the correct dishes, drinks, tables, order, and quantities are served.
Attend customer requests: Pour wine, take additional orders, request extra sauces, etc.
Instruct customers on how to pay for their meal.
Clear tables after customers have finished eating and replace tableware for other customers.
Ensure that your assigned area is always stocked with necessary utensils for serving guests, such as bowls, chopsticks, spoons, glasses, forks, etc.
Serve carefully and gently, avoiding dropping or damaging restaurant utensils. If an incident occurs, such as dropping a plate or bowl during service, remain calm and report the damaged utensils to your supervisor.
Coordinate with the Cashier, Restaurant Manager, Head Chef, etc., when customers order, cancel orders, combine tables, split tables, etc., to ensure the fastest and most efficient service.
Assist other departments when there are many customers.
Perform other tasks as required.