• Responsible for the receiving of all orders and maintaining an accurate count of inventory. Also ensure that all outgoing orders are sent in a timely manner.• Communicate with both buyers and suppliers regarding all orders and status. • Assist with the production team with manufacturing parts that are made in house with knife cutter.• Responsible for the receiving of payments, depositing checks, and maintaining a list of open accounts that need follow up.

• Interact with guests and mediate issues while maintaining and enforcing Disney standards. • Managed relationships between Disney business managers and the restaurant regarding policy changes, Disney orientation, and client-related financial concerns.• Submitted and screened background checks, hosted orientation, and coordinated with scheduling managers for training schedules. • Regularly handled server and bartender department cashouts while maintaining a specified Petty Cash amount with no variances. • Developed and maintained an office organizational system that was adapted by the whole management team. • Wrote the schedule and managed my own department of 15 cast members while staying in my allotted budget for labor dollars.

In the three and a half years I've been at Splitsville, I am lucky to have been cross trained in multiple departments to see different aspects of a restaurant. When I was first hired, I was originally trained as a hostess. This was my first experience of providing customer service at such a high volume with our store being in Disney Springs. I became a trainer after six months. I was moved up to a Cash Office Associate after nine months of being hired and I learned a lot about back of house operations. I became responsible for cashing out bartenders, servers, and hostesses. Making sure money was maintained at a specified amount and preparing the drop to send to the bank were the main focus of this position. In this role, I also became more familiar with Disney's Matra Point of Sale System. After working in the cash office for a year, I became a server. As a server I definitely learned quickly how to give quality customer service while still working at a quick pace at such a high volume restaurant.