Donna Young

Royal Crown Hotel

Licensee Hotel

Dudley

04.1997 - 09.2006

Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
Adhered to established sanitation standards while preparing food items.
Maintained order and cleanliness of work areas to conform with health codes.
Responded promptly to customer complaints regarding food quality or service issues.
Moved smoothly between different cooking stations to assist with meal preparations.
Cleaned and sanitized utensils, dishes or silverware.
Restocked pantry with nonperishable food items to prevent stock from running low.
Assisted in the preparation of all menu items including salads, appetizers and entrees.
Kept track of food waste and spoilage to ensure minimal loss.
Communicated with security staff to de-escalate customer conflicts and remove customers if necessary.
Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
Prepared cocktails from bar recipes and served wine, draft and bottled beer.
Maintained safety and sanitation standards with firm enforcement amongst bar staff.
Resolved customer complaints in a timely manner while maintaining professionalism.
Persuaded highly intoxicated customers to stop drinking and arranged alternative transportation.
Arranged bottles and glasses behind bar to make attractive displays.
Processed payments accurately using point-of-sale systems.
Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Completed regular bar inventories and daily requisition sheets.
Greeted guests with friendliness and professionalism.
Described drink flavors and taste profiles to customers to help with ordering decisions.
Balanced daily registers and generated sales reports for management.
Organized bar supplies in stock room to support timely and efficient retrieval and replenishment.
Ensured that all patrons were served responsibly.
Prepared and served alcoholic and non-alcoholic beverages according to standard recipes.
Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.