Developed strategies to enhance catering and retail foodservice revenue and productivity goals.Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.

Monitoring and tracking expenses to keep business on track with financial targets. Reviewing bank account statements to reconcile accounts by documenting correct financial information. Analyzing account information and trends for financial estimation reports.

Monitored facility to verify visitors and personnel adherance to rules and safety procedures to protect customers and reduce liability risks. Supported customer needs by providing information and answering questions concerning facility, promotions, events and organizational rules and policies. Cleaned facility to stop the spread of germs by wiping down machines and removing trash.

Assisted in preparing for special functions and banquets by se􏰀ing up and taking down tables and chairs and decorating. Prepared banquet room for next function, cleaning surfaces and replenishing supplies.Calculated charges, issued table checks and collected payments from customers. Explained menu options to guests, offered suggestions and took orders for food and beverages.