Emily Plaster Email & Phone Number

Veneta, Oregon, United States

Cashier and Wrist banding: Assisting craft and food vendors, and their staff, in the payment of fees and booth organization in the month leading up to fair as well as wrist banding and taking payments during fair. - Using the Sunshine data base to take payments, authorize vehicle passes, worker day passes, and wristbands, and verifying payments for booth representatives. - Verifying identify, the passes allocated, and the booth authorization of each crew member for all food and craft booths. - Wrist banding all booth crew members during fair and taking payments over the course of the weekend (roughly 6,000 crew members in 2024). - In 2022 and 2023, the use of QuickBooks to take payment and organize the booth members and their allocation of passes.

Ellensburg, Washington, United States

Shift Lead: As a shift lead it was my duty to ensure the quality of food and customer service and support the staff in any way necessary. - During times of high sales and low labor, I found ways to reorganize the staff and duties to ensure efficiency in staff and products.- During periods of low business I was able to delegate cleaning, general organization, and preparation tasks to staff while I organized inventory counts, sales numbers, and general operations of the store. - As manager, I was able to consistently help out the areas that needed focus by stocking, jumping on the line, or taking orders to keep customer wait times down. - By analyzing the sales from earlier in the day, I was able to predict nights that would be busier than normal and begin preparations ahead of time in order to have enough product stocked. - By working with the general manager, we were able to more accurately predict sales and change prep counts to reduce the product wasted some nights and increase the product needed on other nights.CSR, Cook, and Driver: As a crew member it was my duty to take customer orders with care, make and prepare excellent quality food, and deliver that food in a safe and timely manner.- As a CSR, I learned how to interact with customers that were having a negative experience with service or product by listening to them, apologizing, finding a solution that worked best for them, and thanking them for bringing the problem to our attention.- During periods of high business, I was able to change my position in the store to the area that needed the most focus to ensure wait and delivery times stayed low.- At times of low business I was able to find cleaning tasks, stock the fridges and freezers, and help the line cooks restock their dough fridge before the next rush.- With high attention to detail, I was able to uncover the causes for excess product, areas of product depletion, and causes of inefficiencies within the store.

Roslyn, Washington, United States

As a dishwasher it was my duty to continuously keep up on the dishes from the front of house as well as maintain cleanliness of the cafe.- During peak business days when the patio was open, I learned to change my rotations to accommodate for the influx of customers so the kitchen would not run out of dishes and slow down the ticket times.- At times with high customer turnover rates, I had to communicate with the kitchen to know what dish ware to prioritize as to not run out of dishes.- When the back of house was in a slow period, I would find cleaning tasks and clean the general areas in the Café such as the restrooms, outdoor seating and walkways, and assist in cleaning the tables.- By being able to clear the dish pit quickly, I was able to help the front of house clear and set tables and help the kitchen restock what is needed to keep the pace of the cafe flowing.