Proactively manage shifts to ensure smooth operations, addressing staffing and inventory needs promptly and efficiently.Scheduling, supervising, and training between 150+ student workers per shift and 40+ classified employees.Conduct thorough venue assessments, enforcing compliance with health and safety regulations while optimizing service processes.Utilize the OEDF approach (Observe, Evaluate, Direct, and Follow-Up) during peak sales periods to maintain optimal service levels and customer satisfaction.Initiate collaborative planning with venue leads to ensure proper staff coverage and create comprehensive shift plans for success.Monitor floor activities during peak sales, making real-time adjustments to maintain service levels and resolve issues promptly.Facilitate end-of-shift processes, including accurate till counts, timely deposits, and completion of closing tasks to meet standards consistently.Provided excellent customer service with parents and guardians, handling inquiries, feedback, and resolving issues promptly.

Performing a wide range of food service activities including front and back of the house dutiesDuties included balancing cash tills bar operations and counter service, food prep and production, dish and dining room upkeep, and simple cooking – all while providing outstanding customer service.Worked under the immediate supervision of the Food Service Manager. Performing routine manual tasks in the preparation and serving of food and in cleaning and maintaining food service areas.Expanded interpersonal and professional communication skills through serving customers, working with peers, and following the directions of supervisors and managers.Answered questions about preparation methods and nutrition while serving food

Trained new bartenders in customer service, bar equipment safety and drink preparation techniquesVerified legal drinking age of patrons through stringent ID checksUsed POS systems to process cash and credit card transactions.Utilized strong menu knowledge to recommend beverage paring with food ordersConducted weekly and monthly inventories to maintain appropriate levels and replenish schedulesMonitored open bar tabs, closed out bills for departing patrons and processed cash and credit transactionsHandled customer payments, reported tip amounts and balanced cash drawers