Dante Faasisila

Support Worker- (Casual)

• Drive clients safely to social activities and appointments.
• Assisting clients in day to day activities
• Developed strong interpersonal relationships with clients, earning their trust and respect through consistent empathy and understanding.
• Kept detailed daily logs with care actions, patient behaviors, and incidents.
• Communicated regularly with family members about client progress, addressing any concerns or questions promptly.

Baker/FOH (Full-time)

• Produced consistently high-quality baked goods for customers.
• Complied with health and safety codes to protect staff and customers.
• Operated and maintained bakery equipment, including ovens and mixers.
• Making and serving coffee
• Trained new staff in front-of-house procedures, customer relations, and cleaning.
• Accurately operated cash register to process customer payments.
• Performed opening and closing duties diligently, ensuring the restaurant was ready for optimal operations each day.

• Supervised all areas of restaurant to keep it clean and well-maintained.
• Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
• Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
• Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Reconciled cash and credit card transactions to maintain accurate records.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Maximized quality assurance by completing frequent line checks.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Monitored and adjusted discounts and promotions to maximize profitability.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Delivered food, filling beverages, and retrieving items for guests.
• Helped guests at tables when in need of assistance.
• Established welcoming atmosphere by greeting each guest warmly.
• Reset tables between guests by restocking low items and wiping down surfaces.
• Participated in staff training sessions to stay updated on industry trends and improve overall service quality.
• Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.