I started as a floor server and then became a banquet server handling large groups of guests (30-45), working within a rigorous timeframe to ensure guests were happy and compliant with the contract for private parties. Then became a trainer, handling the responsibility of teaching new hires how to use the computer system, menu/liquor/wine knowledge, flow and style of the restaurant, and overseeing their first few shifts on the floor. In January of 2022 I became an assistant manager, taking on managerial duties (comps, voids, retrieving wine/liquor for servers & bartenders, making sure the food/beverage count was correct in the system) while still working as a server, as well as managing the entire restaurant (25-30 people) by myself. These duties included: opening and closing the restaurant, handling server/busser cash outs and large cash deposits, ensuring excellent service and guest experience, managing the flow of guests, handling complaints, maintaining proper food/beverage counts in our computer system, and listening to/solving any issues my servers had.