Operated as a server to a dining room consisting of 20 tables, delivering food and drinks, taking orders, cleaning, and setting tables.Worked as the dining room host, organizing, seating, coordinating and operating reservations.Worked in a commercial kitchen cooking hot soup, meat, seafood, vegetables, noodles, sauces, broths, stocks, etc.Learned to communicate with ELL employees, coordinating cooking, hosting, and supervisorial duties with employees of multiple ethnicities and languages.Learned to engage with customers in problem-solving manner, often times in a fast-paced, high-intensity context.Learned to manage inventory, oversee large scale orders, and interface with numerous department heads regarding store management.

Served over 300 residents, ranging from the ages of 60-105, in a professional dining room setting.Adapted to fluctuations in working conditions dictated by the job market, such as operating while short staffed or covering other positions on short notice.Appropriately managed customers with a wide range of physical, behavior and mental conditions, such as Dementia, Alzheimer’s, Tourette’s, Parkinson’s, Blindness, Paralysis, etc.Learned to operate in a fast-paced kitchen environment, with an emphasis on express service with engaging behavior.Acted as a dining room host, organizing tables, seating residents, managing resident inquiries.Typically served 3-6 tables continuously for lunch and dinner shifts, with each table seating 2-6 individuals.