I am currently responsible for serving guests by helping educate them on cannabis. I help answer questions on terpenes, differences between cannabinoids, how to use accessories and help answer any other questions consumers have. I am also responsible for keeping the store clean during the slow periods with wiping, dusting and sweeping. I am responsible for helping with set up during opening shifts which entails taking all cannabis product from our vault and placing it on the floor and creating daily displays. I am responsible for helping with tear down during closing shifts which entails taking all cannabis products off the floor and locking them in the vault, closing cleaning duties and leaving log notes for staff for the next day.
I am also responsible for counting tills and doing deposits, helping out the other staff with any questions, making strain cards for new products, receiving the orders and doing inventory counts.

I am currently responsible for serving guests by checking them in or out of the hostel with our system Room Master. I answer emails and handle online booking requests and I am responsible for keeping count of a float. I keep our common spaces clean, make sure any guests laundry is taken care of and I help with any guest questions or needs throughout the shift. I am responsible to check in or out any of the hostels rental items with guests and be sure they are brought back in a timely manner. I close the common areas at the appropriate times and make sure quiet times are being adhered to.

I was responsible for helping the kitchen organize where the food runners will be taking food to tables. I was responsible for calling out chits, being sure food was ready to go and helping run food to tables. I was responsible for setting up table side tartar and being able to mix and explain the dish as it was being presented. I was responsible for knowing all dishes on the menu and allergies that go with the dishes. I was responsible for getting the pass set up for service and getting it cleared at the end of the night.

I was responsible for serving guests by helping educate them on cannabis. I heled answer questions on terpenes, differences between cannabinoids, how to use accessories and help answer any other questions consumers have. I was also responsible for keeping the store clean during the slow periods with wiping, dusting and sweeping. I was responsible for helping with set up during opening shifts which entails taking all cannabis product from our vault and placing it on the floor and creating daily displays. I was responsible for helping with tear down during closing shifts which entails taking all cannabis products off the floor and locking them in the vault, closing cleaning duties and leaving log notes for staff for the next day.

I was responsible for serving guests by taking their orders at the POS terminal and keeping count of a float. I made coffees, smoothies, and cold drinks as well as heled with prep for any beverages that require any preparations. I cooked any food from our cabinet and packed up pastries for guests. I was responsible for cleaning up the lobby and patio area of the café and keeping our coffee area stocked. I was also responsible for helping take care of the opening or closing duties when put on either shift and helping with the dishes.In the leader role I was responsible for the staff members and keeping the flow running during the shift. I had input in the coffeehouse with meetings with the owners and other leaders and I helped the owners with events at the coffeehouse and put together staff events. I was responsible for running the coffeehouse’s Instagram page and helping with social media.

I was responsible for supporting the serving staff in the rundle bar. I was responsible for running food from the kitchen to the guests and reading the chits to ensure it gets to the proper tables. I was also responsible to help with hosting duties which includes seating guests with menus, answering any questions they may have regarding the menu or hotel property and helping take any photos. I also helped with polishing any glassware and cutlery, folding napkins, doing roll ups, and doing any other general side duties that can be done. If the bar needed any assistance I would jump in and give them a hand usually washing/polishing glassware, making coffees or filling up anything that is needed – general back bar help.

I was responsible for all the Bar and Off-sale ordering; I dealt with all our reps and suppliers and handled any monthly promotions. I oversaw the weekly inventory counts of all off-sale, bar liquor and beer. I was responsible for seeing that our POS system was kept up to date with pricing and products. I was responsible for creating a weekly schedule for the bar staff. I worked with managing labor between the bar and off-sale department. I oversaw proper product being brought to the store from our warehouse to be shelved. I helped the bar staff when business levels were high and was there to answer any questions. I talked with customers and got their feedback on drinks, food, and service. I was responsible for our social media accounts on Facebook and Instagram, as well as running ads through both services and the local newspaper. I was responsible for helping with any events from planning to execution. I helped work the bar when shifts need covered and helped with point of sale transactions in off-sale.

I was responsible for helping customers with any requests, clearing tables, and running food. I also make cold drinks (ie: smoothies, thickshakes, iced coffees, iced chocolates, ect) when required. I was responsible for making loose leaf teas and plunger coffees and keeping the pots and plungers clean. We also put away the coffee cups and FOH plates from the dishwasher and polish all cutlery and glasses before putting them away. I was responsible for replacing cabinet food as it runs out and taking care of it at the end of service. I help with the take down service when we close the café which includes cleaning all the tables inside and out, stacking all the outside chairs, sweeping and mopping the floors, cleaning the bathrooms and filling all sugar cadies and salt and peppers. Another part of my job was to help in the kitchen when short staffed. I was responsible for helping with the prep list, working on the line during day and night services and helping wash dishes.

I was responsible for the reception desk which includes checking people in and out, answering the phone and being available for all guest’s questions and needs. I was responsible for doing the hostel tours and taking payments from guests. I worked with booking.com, hostelworld.com and a few other online booking companies to secure rooms and take payments from a third party. I also did the cleaning of bathrooms, hostel rooms and all common areas. I was responsible for creating a nightly dessert and making sure breakfast is out and stocked in the morning. I also ran the Instagram and Facebook pages for the hostel.

I was responsible for cleaning dishes and pots as well as putting them away in an organized manner. I cleaned the dish area, kitchen line and prep areas after shift end (ie, sweeping and mopping floors, cleaning walls, ect). I was responsible for taking out all the garbage, compost, and recycling for the kitchen areas. I was also responsible for keeping our staff cafeteria well maintained, stocked and clean. I was responsible for with any prep in the kitchen IE. peeling potatoes, chopping vegetables, preparing cheese boards, preparing charcuterie boards, ect

I was responsible for cleaning dishes and putting them away in an organized manner. I cleaned the dish area, kitchen line and prep areas after shift end (ie, sweeping and mopping floors, cleaning walls, ect). I was responsible for taking out all the garbage, compost, and recycling for the kitchen areas. I was also responsible for keeping our staff cafeteria well maintained, stocked and clean.

During the evenings I was responsible for running food to tables, explaining the dishes, and answering any questions guests may have. Junior servers also there to help back up the servers with any tasks they may need help with; including pouring wine, clearing tables, assisting with drink orders, ect to help the floor run smoothly during service. Junior servers are also responsible for using Open Table to set each course per table to give the hostess as much information as we can as well as checking on reservations.I was responsible for taking care of the buffet during breakfast/brunch shifts which means keeping it well stocked with polished glasses and plates, making sure there are polished utensils for every item, keeping it clean and tidy at all times and ensuring everything on our prep list gets completed. During brunch junior servers also responsible for helping set up the pastry display and keep it stocked.

As a hostess I was responsible for greeting guest and addressing any concerns they may have as I bring them to their table, as well as clearing any tables that are empty and resetting them, helping the servers pour waters, juices, coffee, ect to adhere to guests needs when needed. I was responsible for using Open Table to seat guests in the appropriate places and mark tables that have been cleared off the system. As a Buffet Tech I was responsible for taking care of the buffet and keeping it well stocked and clean. I was to be sure there are utensils for every item and ensure all food stays full during service. I was required to complete a set prep list and keep the buffet clean at all times. Polish plates and glasses for the buffet and guests to use and keep and acceptable amount throughout service and set up for the next day.

I was responsible for all dishwashing work, keeping the work area organized, and bussing any functions. We also hand polished large silver dishes or used a polishing machine for smaller silver dishes. I was also trained with my train the trainer course through Fairmont Hotels and responsible for training the new colleagues. I was responsible for stocking the lines for the BVG and 1888 restaurants morning and night, which entails taking their dirty dishes off the line and replacing them with new clean dishes mid service and bringing the cooks anything they need as they cannot leave the line during service time for anything.

There are many components to the business and as a manager I was responsible for helping oversee all departments. I started in housekeeping part time and worked my way through the kitchen, the bar and then to management.My responsibilities for the hotel side of the business included helping customers check into the hotel, showing them to their room, over the phone sales, handling any guest problems that arise and occasionally still housekeeping which includes cleaning the bar in the morning. Regarding the kitchen I oversaw day to day operations, did orders for Sysco/GFS and all other suppliers, prepared for catering events, picked up shifts in the kitchen if scheduling issues arose and was responsible for dividing up the kitchen tip out on a month. Regarding the bar side of the business, I helped with covering shifts in the bar where needed, checking with the customers to see how their experience was, served customers in the offsale, monthly inventory counts, and helping with receiving/creating orders. I was also responsible for advertising, social media and building a website. I assisted with launching a new menu in the restaurant and helped with the rolling out of a new inventory and reporting system that linked in with our Micros operating system.

From July to the start of September I was responsible for the patio bar at the hotel. I served from a limited menu and was responsible for mixing drinks from a limited cocktail bar. I was responsible for daily set up and take down of my own bar, keeping count of my own inventory and stock, creating my own beverage orders and daily cleaning of the patio. I was responsible for my own cash float and nightly deposit for the patio. Once patio season was over, I was offered a position at the Water's Edge Restaurant inside the hotel. For September and October, I worked in the dining room/lounge, again mixing drinks still to a limited drink menu as well as serving lunch and dinner service. I worked the occasional banquet with cash bar service mixing cocktails.

I was responsible for washing dishes, cleaning kitchen areas, running and cleaning a large scale dish machine as well as aiding with the training process for new colleagues.

I was an inbound call center rep for home phone service, internet and television. My responsibilities included setting up all three services, finding the best deals for customers and programming new add-on's to phones (voicemail, call display, ect) I also went over customer's bills with them, made payments, credited back accounts and created new accounts.

I was working as an inbound call center rep for Capital One and my responsibilities included going over customer's bills, talking to them about interest, helping them understand credit, helping them find ways to build credit, upgrade credit cards, make payments and call other business in regards to transactions.

I was responsible for taking orders, dealing with upset and unsatisfied customers as well as working the drive thru. I also was responsible for making the food and keeping the kitchen area clean. I also did the training for the new colleagues.