Alvin Lambert Email & Phone Number

Baltimore Md

Director of First Impressions/Lead Host, Customer Service Representatives; Facilitate the seating of the restaurant through the use of call-ahead seating,andseating charts, made certain guests received a warm and friendly greet as soon as theyarrived at the restaurant. Solicited businesses,hotels,tourist attractions,museums,andschools in an effort to elicit business for the restaurant.Provided action plans toresolve guests concerns.Supervised the scheduling of parties for the restaurant. Scheduledand inteviewed potential candidates for the host stand.Promoted from host to HostLead/Director of First Impressions/Marketing Director Facilitated carry-out and deliveriesfrom restaurant to busineses and hotels.Reconciled cash drawer at end of shift.Madefrequent visits to bank to retrieve change for restaurant.

Facilitated,monitored and performed the seating of the restaurant,controlled the flow ofthe restaurant so as not to overwhelm the kitchen or the wait staff for optimum guestsatisfaction and return of guest.Provided action plans to address guests concerns.

Janitors and Cleaners, Except Maids and Housekeeping Cleaners; Facllitated,Performed and Monitored cleaning performance on a continual basis.Evaluatedcleaning through the use of quality assurance programs,and day to day training forcleaning techniques and equipment use.Familiar with JCAHO and MSDS standards and systemsand addressing customer and client requests as they pertain to each department .Managed 20-30 employees. Supervisor, First-Line Supervisors of Housekeeping and Janitorial Workers

Facilitated,Monitored and performed cleaning through the use of qualityassurance,familiar with JCAHO and MSDS standards.Adapted to increasing workload ofassignments and responsibilities on a daily basis .Managed 10-20 employees.

Received all freight arriving into Hotels loading dock on a daily basis, created orderingand receiving system,enforced loss prevention standards and familiar with HAACPstandards.Facilitated ,and monitored the organization of of all storerooms and walk-inboxes.Attended food/craft shows and made major buying decisions for the hotel.RotatedManager on Duty shifts with other Managers on a monthly cycle,where hotel services weremonitored and guests concerns were addressed as the need arose.