Private VIP Suites Supervisor

I was first hired in as a catering server, I was then promoted to Catering Supervisor within 6 months. My account that I primarily worked from was Macomb Community College, The University Center, South and Center campuses. I would also travel to other accounts to help wherever I could. I have taken my managers Serve Safe class andpassed with the highest percentage among my coworkers. Once a catering reservation was established I was responsible for assuring we had all supplies needed as well as staff. I regularly went above and beyond formy clients, I created centerpieces, and decorations for tables and the buffet lines. From set up to tear down I oversaw the events making sure the client was always pleased. Another responsibility was delivering to otherbuildings on campus. Along with the other supervisor we handled the hiring, firing, and any disciplinary action that was required. I became involved with the office doing invoicing for not just my account but several different accounts. I teamed up with the College to coordinate and run different promotions. My entire day was spent with clients and assuring their happiness.

I passed the required week of classroom training. Once completed we began serving customers. I then became a closer with a detailed list of things needing to be done to ensure the servers working the next day were set up. I also became a trainer for servers completing their week of class. During summer months sections that were on our outdoor patios were extremely busy all day, that was where the most experienced servers would be. I regularly was assigned those sections. I would also be assigned large parties and banquets. I had several regular customers that requested my service and would wait for available seats within my section.

I hired in as a server with general duties of greeting customers, seating customers, and serving food. Wewould have specific days where we would expedite in the kitchen. I then became a closer that consisted of checking all other servers closing duties, then going through our own list of things to do for the next day. I was also given the responsibilities attached to training new hires.

I started out as a food server and the general duties for that. I was responsible for making my own cocktails during the weekday. I quickly became a closer where I was responsible for restocking and prepping for the next day. I also trained new servers that were hired. I was responsible for large parties that were booked.