Summary
Overview
Work History
Education
Skills
Charitable Contributions
Timeline
Generic

Jennifer Steen

Philadelphia

Summary

Restaurant professional with 26 years of experience in customer service and conflict resolution. Expertise in enhancing operational efficiency and driving sales through effective upselling techniques. Maintains high food safety standards while building strong guest relationships to ensure satisfaction and repeat business. Proven ability to support kitchen and wait staff, delivering genuine hospitality and memorable experiences.

Overview

13
13
years of professional experience

Work History

Server

Seravalli Perkins Restaurant
Philadelphia
04.2022 - 01.2025
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Explained menu items, describing ingredients and cooking methods upon request.
  • Presented menus and answered questions regarding items.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Addressed complaints to kitchen staff and served replacement items.
  • Collaborated with other restaurant staff members to ensure efficient operations within the restaurant environment.
  • Served food and beverages to patrons and immediately remedied issues with orders.
  • Stocked service areas with supplies during slow periods.
  • Displayed enthusiasm and knowledge about restaurant's menu and products.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Satisfied customers by topping off drinks and offering condiments, napkins and other items.
  • Ensured that each guest was served courteously, quickly, and efficiently.
  • Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
  • Responded efficiently to guest inquiries and complaints in a professional manner.
  • Promoted desserts, appetizers, and specialty drinks to optimize sales.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.

Restaurant Manager

York Diner
Warminster
05.2015 - 09.2018
  • Supervised the hiring, training, scheduling, and evaluation of all restaurant staff members.
  • Orchestrated employee development and retention strategies and programs.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Managed the ordering process for supplies, equipment, and other necessary items.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Created promotional campaigns and marketing materials to attract new customers and increase sales volume.
  • Performed administrative duties such as payroll processing or employee reviews.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Determined effective selling techniques and trained staff on upselling tactics.
  • Resolved customer complaints in a timely manner while providing excellent customer service.
  • Managed accounts payable, accounts receivable and payroll.
  • Developed operational policies and procedures for daily restaurant operations.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Updated computer systems with new pricing and daily food specials.
  • Managed inventory and supplies to ensure materials were available when needed.
  • Managed household errands and other essential duties.
  • Collaborated with professionals to devise and administer business plan to enhance quality, service, and profitability.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Assessed staffing needs based on business demands during peak hours.
  • Delegated work to staff, setting priorities and goals.

Restaurant Operations Manager/General Manager

Ponzios / Metro Diner
Brooklawn
09.2011 - 11.2016
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Developed operational policies and procedures for daily restaurant operations.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Planned and directed insightful employee training programs to maintain top-tier food service standards.
  • Investigated customer complaints regarding quality of food or services rendered.
  • Worked closely with kitchen staff to maintain streamlined operations and resolve issues.
  • Oversaw and managed catering and event food service operations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Collaborated with professionals to devise and administer business plan to enhance quality, service, and profitability.
  • Coordinated special events such as banquets or catering functions for private parties.
  • Performed administrative duties such as payroll processing or employee reviews.
  • Maintained updated knowledge of liquor regulations to offer comprehensive staff training and strictly enforce during daily operations.
  • Supervised the hiring, training, scheduling, and evaluation of all restaurant staff members.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Updated computer systems with new pricing and daily food specials.
  • Created promotional campaigns and marketing materials to attract new customers and increase sales volume.
  • Supervised invoice and payroll processing to monitor accuracy and timely payment.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Resolved customer complaints in a timely manner while providing excellent customer service.
  • Delegated work to staff, setting priorities and goals.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Confirmed adequate staffing at peak service timeframes to deliver prompt and attentive service to guests.
  • Oversaw daily cash deposits and reconciliation of bank accounts at end of day shift.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Assisted staff by serving food and beverages or bussing tables.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Managed accounts payable, accounts receivable and payroll.
  • Determined effective selling techniques and trained staff on upselling tactics.
  • Conducted regular staff meetings to discuss operational issues, customer service, and safety.
  • Monitored inventory levels to ensure adequate supply of products and ingredients.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Offered individual and group feedback to address staff performance concerns.
  • Oversaw product development initiatives from concept through completion stages.
  • Implemented successful business strategies to increase revenue and target new markets.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
  • Recruited, interviewed and hired qualified staff for open positions.
  • Built and maintained loyal, long-term customer relationships through effective account management.
  • Ensured compliance with local health department regulations regarding food safety standards.
  • Conducted employee evaluations to provide adequate feedback and recognize quality performance.
  • Identified areas of improvement in current business practices and collaborated with other departments to develop action plans for implementation.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Worked effectively in team environments to make the workplace more productive.

Education

Associate of Applied Science - Nursing

Community College of Philadelphia
Philadelphia, PA
06-2005

Some College (No Degree) - Criminal Justice

Penn State University
Abington, PA

Skills

  • Customer service
  • Menu knowledge
  • Point of sale operation
  • Order accuracy
  • Food safety
  • Inventory management
  • Upselling techniques
  • Conflict resolution
  • Time management
  • Problem solving
  • Customer relationship management
  • Exceptional customer service
  • Buffet setup and takedown
  • Cash handling
  • Professionalism
  • Analytical thinking
  • Customer satisfaction
  • Relationship building
  • Detail-oriented
  • Multitasking and organization
  • Serving expertise
  • Multitasking capacity
  • Bill calculation
  • Cash register operation
  • Complaint handling
  • Supply restocking

Charitable Contributions

Shortly after my employment at Perkins began I was asked to participate in the fundraising event they had scheduled.  Shortly thereafter I began to familiarize myself with their cause and was immediately drawn to it.  During that time my niece was suffering from a rare brain cancer and succumbed to her illness only a few weeks after that first event.  From that moment on I worked every fundraising event, I donated my personal brand new designer handbags, clutches, toys to be raffled, I looked for sales, gave the GM coupons from my "valued customer" emails.  I wanted to help drive the cost down and raise the overall contribution, even if only by the little I had.  In January 2024 I started to become ill myself.  I missed a fair amount of work and spending much of my time in bed.  I could not work the next event but I wanted to help which is when I decided to put that time to use.  I began reaching out to local businesses for in kind donations, many shut me down but I persisted and received tickets for Morey's Pier ( $280 value), historical pub crawl for 2 ($150), Hand and Stone Facial or Stone Massage ($90), I also donated another designer bag of my own ($190).  It may not be much but the entire raffel table for that event cost the company nothing thanks to the in kind donations and items donated by some of our generous customers.  Sadly that was the beginning of the end for me.  A few weeks later my GM requested that I help a coworker going through a difficult phase.  She knows I know about state laws and how to help this employee get the help she needed, so I agreed.  It was also close to Christmas and this employee was struggling.  So I did my own fundraising and with alot of help from family and friends and a few employees her children had a Christmas, and although we were both not getting hours and had our own worries, that coworker and I got together and helped 4 other familes that holiday season.  It was exhausting and stressful which was made worse by the unwarranted hostility it caused in the workplace; you always here that phrase "The true meaning of Christmas", it was the first that I've felt that.  Soon after, I realized that there was a divide in a once really close group of coworkers, and I was on the wrong side. So I had a talk with Brandon, cried my eyes out and left.  I felt I needed to explain the best I could without being denigrating, but I am saddened by it and I hope to one day put it behind us.  

Timeline

Server

Seravalli Perkins Restaurant
04.2022 - 01.2025

Restaurant Manager

York Diner
05.2015 - 09.2018

Restaurant Operations Manager/General Manager

Ponzios / Metro Diner
09.2011 - 11.2016

Associate of Applied Science - Nursing

Community College of Philadelphia

Some College (No Degree) - Criminal Justice

Penn State University
Jennifer Steen