Maggie Wagner

(Cook)

• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Set up work stations prior to opening to minimize prep time.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Checked quality of food products to meet high standards.
• Followed established procedures and requirements for safe food handling, storage and service.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.

(Foh)

• Answered phone inquiries, taking reservations and providing information as needed.
• Assisted servers with foodservice and cleaning needs to optimize guests' dining experiences.
• Performed cashier duties such as accepting payments, issuing change, and balancing the cash drawer.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.

• Maintained inventory levels by monitoring stockroom orders and restocking shelves as needed.
• Set up and adjusted machines and equipment to produce pre-determined results.
• Managed schedules, accepted time off requests and maintained coverage for shifts.
• Provided coaching and guidance to team members when necessary to improve performance.
• Managed daily cash intake by counting out registers and tabulating profits.
• Helped employees accomplish tasks during peak periods.
• Investigated customer complaints regarding merchandise quality or availability promptly.

• Complied with health regulations related to the handling of hazardous chemicals used during cleaning processes.
• Handled, mixed and stored chemical cleaners in compliance with safety requirements and standard operating
• Checked stock levels of all cleaning products regularly to ensure adequate supply is available.

• Exceeded facility standards regularly by working with detail-oriented approach.
• Disinfected public areas frequently and provided spot cleaning to maintain clean, welcoming atmosphere.
• Followed established policies and procedures regarding infection control practices while performing duties.
• Helped prevent spread of infections by sanitizing surfaces, furniture and equipment.
• Mixed water and detergents or acids to prepare cleaning solutions.
• Delivered linen and laundry supplies between buildings when necessary using carts provided by the facility.
• Kept up-to-date records of completed tasks in order to provide accurate information upon request.