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Skills

  • Cash handling and balance reconciliation
  • Customer service
  • Relationship development
  • Supervision
  • Inventory management
  • Menu inquiries
  • Handling special event meal coordination
  • Communications
  • Table setup
  • Food running

Work Experiences

  • Restocked displays and moved merchandise around.
  • Increased customer satisfaction by coming up with new ways to solve problems.
  • Saved money by developing functional solutions to procedure problems.
  • Worked with others to brainstorm new program possibilities.
  • Developed a reputation for punctuality and hard work.
  • Assisted the serving staff in delivering accurate and attractive food orders.
  • Suggested additional items and offered samples of weekly promotional items to boost store sales.
  • Addressed dietary restrictions.
  • Used HubSpot to compile data gathered from various sources.
  • HubSpot was delivered to customer locations by me.

Summaries

  • Motivating leader who has built and managed method teams in the past.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Initiative and process have a proven track record.
  • Achieved success in customer satisfaction.
  • Dining Room Attendant with 11 years of experience in the food service industry.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Dining Hall Worker with process improvement and quality assurance abilities.
  • Achieved improvements in guest satisfaction by 25%.
  • Dedicated Dining Room Attendant with experience managing patron seating and assisting wait staff in maintaining a clean and efficient dining room.
  • Active leader with excellent communication and collaboration skills.

Accomplishments

  • Promoted an eco-conscious workplace, reducing single-use plastic consumption by 25% by introducing reusable alternatives.
  • Optimized the use of commercial dishwashing machines, reducing wash cycle times, and ensuring a steady supply of clean dishes during peak hours.
  • Assisted in menu development and portion control strategies that improved the overall food presentation and reduced excess waste.
  • Collaborated with chefs to expedite meal preparation for special events, ensuring timely service for over 300 guests.
  • Reduced food wastage by 15% by properly managing portion sizes, storage procedures, and monitoring expiration dates.
  • Increased efficiency by applying lean operation principles in the kitchen, reducing food waste from 10% to 5% during operational hours.
  • Maintained a high standard of cleanliness by introducing a new transitional cleaning process, reducing post-closing time by 20% each shift.
  • Improved customer dining experiences by anticipating their needs, increasing positive feedback responses by 40% in one season.
  • As a certified ServSafe food handler, ensured compliance with health and safety regulations, helping achieve a perfect score on a recent audit.
  • Enhanced communication with customers to resolve meal complaints, reducing customer dissatisfaction incidents by 20% during one year.

Affiliations

  • Collaborated with campus-based nutrition clubs to incorporate healthy menu items and promote student wellness initiatives.
  • Actively engaged with the National Association of College & University Food Services (NACUFS) to improve campus dining operations.
  • Participated in the International Association of Food Protection (IAFP) seminars, specializing in reducing contamination risks.
  • Affiliated with the Green Restaurant Association to implement sustainability initiatives in dining hall waste management.
  • Collaborated with the Association for Healthcare Foodservice (AHF) to adopt best practices in foodservice for healthcare institutions.
  • Attended the Institute for Food Safety at Cornell University, focusing on improving the dining hall sanitation practices and compliance.
  • Completed certification from the Institute of Culinary Education, focusing on dietary management and efficient kitchen operations.
  • Received training from the Food Marketing Institute (FMI) on improving customer experiences and trends in food merchandising.
  • Received training from the Society for Hospitality and Foodservice Management (SHFM) on enhancing workplace dining experiences.
  • Member of the Local Foodbank Organization, contributing to reducing food waste by donating surplus items from the dining hall.

Certifications

  • Certificate in High Volume Cooking Techniques for Cafeterias - Brightline
  • Google Certified Professional Cloud Architect
  • First Aid and CPR Certification Ironclad Systems
  • Salesforce
  • ServSafe Food Handler Certification – Vantage
  • Diploma in Food Safety and Hygiene in the Catering Industry - framework
  • Hazard Analysis Critical Control Point (HACCP) Certification - Beacon Labs
  • ServSafe
  • Safe Food Handling Certificate - Northwind
  • Inventory Management Specialist Certification - procedure

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