Fran Merrigan

Myself and my partner owned and operated The Vegery . A foodvan selling fresh vegetarian and vegan meals at the markets. We had a very strong following, as reflected in our Face book page. We did Brisbane City Markets, Carseldine, Milton and Burleigh Heads markets.

• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Checked identification of guests to verify age requirements for alcohol purchase.
• Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
• Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
• Recommended food and drinks to patrons based on preference, pairings and special promotions.
• Poured wine, beer and cocktails for patrons.
• Collected and organized daily till totals and tips.
• Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
• Managed high volume of shift customers and simultaneously assisted restaurant servers with diverse needs.
• Stocked bar with beer, wine, liquor and related supplies.

• Greeted customers at front counter, answering questions and inputting specialty coffee orders into POS system.
• Developed menu items to help keep profits up and prices affordable for customers by balancing high and low food costs.
• Reconciled daily sales each shift, counting register drawers and resolving discrepancies.
• Took inventory of supplies and equipment and placed new orders to maintain stock levels.
• Trained new employees in operational procedures and modeled duties for front and back house positions.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

• Created positive work environment for employees and delivered exceptional customer service.
• Helped improve customer service, quality assurance and service speed by developing and implementing successful solutions.
• Responded to customer questions regarding products, prices and availability.
• Provided exceptional service to high volume of daily customers.
• Served high volume of tables at once and simultaneously supervised serving staff.
• Greeted customers, answered questions and recommended specials to increase profits.
• Verified guest satisfaction with meals and suggested additional items to increase restaurant sales.
• Calculated charges, issued table checks and collected payments from customers.
• Completed opening and closing checklists to ensure smooth restaurant operations.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Checked identification to verify minimum age requirements for consumption of alcoholic beverages.

• Set up and cleaned up food preparation and service stations before and after catered events.
• Maintained cleanliness and organization of kitchen stations and storage areas.
• Interacted with guests to obtain feedback on product quality and service levels.
• Checked supply levels and replenished items as needed for dining and catering functions.
• Served guest tables by transporting meals and beverages from kitchen and bar areas.
• Prepared dishes for catering events or during high-volume shifts.
• Listened to negative and positive feedback from guests to improve customer service quality.
• Checked food temperatures to determine item doneness and promote food safety.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Observed food safety and sanitation protocols to reduce germ spread.
• Prepared meats, vegetables or desserts according to orders or instructions.

• Kept customer and food preparation areas clean and well-organized.
• Used POS system and cash register to receive payments by cash, check, credit card and voucher.
• Operated cash register to accept cash or credit card payment and issue receipt for transaction.
• Prepared sandwiches using assortment of meats, veggies and other ingredients to meet customer specifications.
• Sanitized food storage and preparation areas to comply with food health and safety requirements.
• Delivered superior customer service focused on quality and meeting customer needs.
• Organized food preparation stations and regularly replenished supplies.
• Stored food properly to prevent spoilage, cross-contamination and illnesses.
• Restocked kitchen supplies by rotating food according to dates and [Action].