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Skills

  • Communications
  • Customer feedback analysis
  • Client relationship building
  • Guest seating
  • Supervision
  • Problem resolution
  • Team building
  • Inventory management
  • Organization
  • Ordering procedures

Work Experiences

  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Complied with dietary guidelines.
  • Awarded OSHA.
  • Achieved a 20% decrease in request times.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Achieved a 59% success rate.
  • Used sales techniques such as suggestive selling and others.
  • Awarded CPA for outstanding performance and exceeding service standards in 2017.
  • Aligned staff on service standards.
  • Achieved results in 2017.

Summaries

  • Boosted employee dining satisfaction by 84%.
  • Dining Room Attendant with 16 years of experience working in a food service environment.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Collaborated with kitchen staff to develop seasonal menus.
  • Certified in food safety and sanitation.
  • Adhered to health and safety protocols.
  • Adhered to management guidelines.
  • With a strong foundation of service industry expertise, I am enthusiastic and personable.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Boosted employee satisfaction.

Accomplishments

  • Earned the OSHA in food handling and safety, consistently applying best practices to maintain a clean and sanitary dining environment.
  • Successfully reduced food allergy incidents to zero by implementing clear labeling procedures for allergen-containing options.
  • Frequently recognized by management for leadership in training new servers, improving onboarding efficiency by 58%.
  • Reduced total food waste by 56% by introducing portion control techniques and educating staff on efficient use of ingredients.
  • Organized and led a team-wide initiative focusing on reducing water usage, leading to a 34% improvement in cost savings.
  • Suggested and implemented special dietary offerings that catered to specific employee needs, resulting in increased meal uptake in 2023.
  • Consistently maintained an inventory accuracy rate of 20% by diligently tracking and monitoring supplies for the dining room.
  • Contributed to an overall reduction in order errors by 45% by implementing a double-check system at the point of service.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Worked alongside the head chef to develop healthier meal options, resulting in a 45% improvement in dietary satisfaction ratings among employees.

Affiliations

  • Freemason
  • Affiliate at Food and Beverage Management Association
  • Served as a cross-department liaison for program
  • International Foodservice Executives Association
  • Food Safety Certification through system
  • Active Participant in Employee Wellness Program at Raleigh
  • Member of International Food and Beverage Professionals
  • Attendee of the Annual Foodservice Conference by program
  • Project Management Institute
  • American Marketing Association

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Training in Effective Client Communication – Harbor & Co.
  • Forklift Operations Certificate (for special event logistics)
  • Cisco Certified Internetwork Expert (CCIE)
  • Emergency Preparedness Certification – Summit Group
  • Cisco Certified Network Associate (CCNA)
  • OSHA Food Service Health & Safety Certification
  • Certified Public Accountant
  • Certified Guest Service Professional (CGSP) - Summit Group
  • Certified Hospitality Professional – initiative

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