Alfredo Sosa

• Arranged linens and table settings according to seating plan and event theme.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization and provide easy access during busy peak service times.
• Returned reusable goods and serving equipment for inventory and restock.
• Removed garbage, compost and recycling and placed in designated container areas.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.

• Assisted housekeeping department with cleaning activities such as sweeping, mopping, dusting and polishing.

Cleaned floors with sweeping, dusting, damp or wet mopping and disinfecting.

Removed soiled sheets, washcloths and towels., followed the floor plan to set up the event spaces for special functions by setting and clearing the tables in accordance with procedures and standard.

• Bussed and reset tables to keep dining room and work areas clean.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Cleared dishes and glassware quickly following each course.