George Chlada Email & Phone Number

Chicago, Illinois, United States

I supervise a team of 15 ushers by conducting regular training sessions, holding supervision meetings, providing ongoing support, and maintaining exceptional customer service standards to enhance efficiency in pre-show and intermission operations. I also coordinated pre-show preparations and intermission activities by meticulously organizing tasks and ensuring team readiness, facilitating smooth operations for an average of 2000 patrons per performance, and maintaining a welcoming atmosphere.

Hinsdale, Illinois, United States

I engaged with dozens of customers per shift by taking orders, answering questions about the menu, and providing personalized recommendations, ensuring a positive dining experience and fostering customer loyalty. I've managed to achieve the highest sales count on numerous occasions by upselling menu items, maintaining high service efficiency, and building rapport with customers, contributing significantly to increased restaurant revenue and customer satisfaction.

Chicago, Illinois, United States

I cleared and wiped dozens of tables nightly after each course, swiftly and efficiently removing used dishes and resetting the tables, which created space for each new food item and ensured that customers had a comfortable and enjoyable dining experience. Additionally, I developed professionally under the guidance of 5-star chef Doug Psaltis by actively participating in training sessions, observing cooking techniques, and assisting in meal preparations, which expanded my knowledge of fine dining and enhanced my culinary skills over a ten-month period.

Chicago, Illinois, United States

I flourished as part of a skeleton staff by adapting to rapidly changing circumstances and implementing safety protocols to fulfill orders during the early days of Covid-19, providing meals to dozens of medical heroes, including nurses, doctors, and other medical professionals, thereby supporting frontline workers during a critical time. Subsequently, I was promoted to a server position after demonstrating strong teamwork, reliability, and customer service skills. I contributed to making the company $100,000 in revenue over six months by efficiently managing tables, upselling menu items, and ensuring a high-quality dining experience for customers.

Three Rivers, Michigan

I spearheaded 30 young boys, ages 7 to 11, in the two youngest male cabins at camp by providing constant guidance, organizing schedules, and ensuring a safe and supportive environment. I also facilitated daily activities for campers by meticulously planning and organizing scavenger hunts, s’mores roasting, and cabin bonding sessions, which enhanced their camp experience and fostered a sense of community and teamwork.

Finance, General

Associate Of Arts - Aa, Finance, General