Ensured smooth daily operations of the restaurant during both opening and closing shifts. Provided outstanding guest experiences with exceptional hospitality, resolved any guest issues to ensure the guest left the restaurant wanting to return. Responsible for the Host and Busser departments, posted weekly schedules to meet required staffing, set weekly focuses for both departments, oversaw approximately 30 staff members.Communications and Guest Relations manager: spoke with guests and determined solutions for issues that were not resolved at the restaurant, maintained guest relations records for loss prevention, created displays in staff areas to promote staff member performance and morale. Committed to consistent staff development through performance reviews and cross training.

Assisted guests in placing specialty orders and accomplished daily interactions with guests in both English and Spanish. Created cost analyses for raw ingredient, cake box, beverage, and coffee bean suppliers. Made weekly bank deposits and change transactions.

Managerial experience in quick service and fine dining through a rotational internship. Accountable for team performance and management of employees to complete open to close activities. Delivered 5-star experience to Biltmore guests through daily interactions.Designed and executed an allergen management program in quick service dining. Key criteria included identifying the presence of the top 8 allergens in each menu item for the bake shop, ice cream parlor, and courtyard market.

Worked in a rotational internship through the specialty, breads, and preparation departments of the bakery. After completion of the rotation, I chose to focus on the specialty department for the remainder of the internship. Concluded the program by creating a new menu item for the bakery.

Responsibilities included taking and preparing customer's orders, ensuring that food safety regulations are adhered to throughout the shift, and opening and closing the restaurant.

Completed a 15 week internship program rotating through learning various student employee positions, training as a student crew leader, and learning the daily tasks of the management team. Also managed opening and closing shifts, in an environment providing approximately 1,400 meals each day.Promoted to crew leader after internship. Responsibilities included working an assigned station, maintaining constant adherence to food safety regulations, and ensuring that students are working effectively and efficiently.

Responsibilities included taking guest's orders, describing various menu items to guests, and closing the restaurant in the evenings.