 Assist customers with purchases of culinary items Provide knowledgeable assistance to customers Restock and replenish items on the sale floor from warehouse Sample and demonstrate wares and products for purchase

 Closely coordinated the day to day operations of the front of the house Managed daily accounts of a fast paced, high volume business  Instructed staff and assisted in implementing menu/policy changes Maintained and updated Digital Dining point of sale computers as well as staff databases Oversaw all aspects of hiring, training, and scheduling of all front of the house staff Created continued menu and service training opportunities for staff Reviewed and revised… Show more  Closely coordinated the day to day operations of the front of the house Managed daily accounts of a fast paced, high volume business  Instructed staff and assisted in implementing menu/policy changes Maintained and updated Digital Dining point of sale computers as well as staff databases Oversaw all aspects of hiring, training, and scheduling of all front of the house staff Created continued menu and service training opportunities for staff Reviewed and revised all standards and policies for guest service practices, safety, and health guidelines Reorganized and standardized the training process for all front of the house positions Assisted in updating and maintaining websites and social networking sites Retained all responsibilities of the Bar Manager Contact person for all community relations between the restaurant and other organizations Show less

 Maintained bartender’s responsibilities Hired, trained and scheduled all bartenders Managed a monthly inventory that varied between $13,000 and $35,000 Ordered liquor, while keeping costs at or below 25% Continually reviewed and updated beer, wine, and drink menus Assisted the General Manager in oversight of the front of the house staff and operations

 Provided courteous and professional service to each guest Assisted wait staff in providing beverages to their guests Maintained cleanliness and health standards for the bar area

 Maintained bartender’s responsibilities Completed weekly liquor inventory and ordering Continually reviewed and updated liquor/wine selections Hired and trained new bartending staff Created and revised staff policies for onsite and offsite bartenders Assisted event coordinators with menu options and pricing

 Set-up and tended bar with professionalism and expertise Assisted cooks in organizing food, supplies, and servers for offsite catering events Assisted all employees with set-up and breakdown of events Trained new bartenders in offsite set-up and service

 First point of contact to all prospect graduate student applicants Provided knowledgeable answers and resources to all inquiries about the graduate programs offered Arranged campus visits and information visits for prospective applicants Maintained support and contact to applicants applying to the program Attended recruitment fairs within and outside of the University Maintained relationships with alumni, students, faculty and staff for use as recruitment tools for… Show more  First point of contact to all prospect graduate student applicants Provided knowledgeable answers and resources to all inquiries about the graduate programs offered Arranged campus visits and information visits for prospective applicants Maintained support and contact to applicants applying to the program Attended recruitment fairs within and outside of the University Maintained relationships with alumni, students, faculty and staff for use as recruitment tools for prospective students Show less

 Initial point of inquiry for all prospective volunteers to the agency Guided prospective volunteers through the application process Coordinated information sessions and recruitment fairs to find possible applicants Coordinated recruitment efforts with United Way through their Fall Campaign Actively pursued efforts to recruit volunteers of color

 Served guests with courteous, accurate, and exceptional service  Revised and implemented training program for all front of the house staff Expedited food during busier dinner hours Interpreted policies and general questions for kitchen staff Assisted management in implementing new policy and menu changes