-Replenishment: Unboxing truck orders and organizing the shipments into the designated areas.-Inventory: Taking down the inventory lists and informing owners on what's low and needed from storage.-Kitchen: Making and Completing food orders that are rang in and bringing them out to customers. Making sure kitchen items are stocked and that the kitchen is kept clean.-Barista: Taking peoples orders and connecting with customers. Knowing our coffee and tea selections and helping customers figure out what they would like. Making coffees to order and making sure the front of the store is clean and stocked.-Managing: Insuring that shifts are fully staffed and making sure the cash register has the right amount of change. Checking room reservations and preparing staff for the next shift. Flexibility with schedule to be able to help the shop stay staffed, always being able to pick up shifts.

-Replenishment: unboxing truck shipments and organizing them in our storage units. Also, keeping the store stocked up on products and getting the products that were empty out of the storage units-Cashiering: quickly ringing up and bagging customers items while trying to up-sale additional items. Ex: if we have a deal for 5 wallflowers for $24 and they have 4, trying to add on an additional wallflower and/or holder.

-Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously-Collected credit card, cash and gift certificate payments from customers and made proper change for cashtransactions-Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers-Created orders, documented special requirements and discussed needs with kitchen personnel to providecustomers with desired food and minimize complaints-Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags-Checked identification to enforce age requirement for alcoholic beverages

-Created orders, documented special requirements and discussed needs with kitchen personnel providingcustomers with desired food and minimize complaints-Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbersEnhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags-Prepared beverages and filled food orders for customers-Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfiedcustomers-Bussed and reset the tables per shift, working efficiently to keep dining room and work areas clean