Alicia Shuhayda

• Worked with students to promote learning and pro-social development.
• Responded to emergency situations to resolve immediate safety concerns or direct appropriate personnel for resolution.
• Observed individuals or groups of students in variety of settings to maintain safe and positive learning environment.
• Instructed student activities to implement goals for remediation of deficiencies and drive student success.

Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.

• Noted special patron requests and followed up with kitchen to confirm delivery.
• Worked with POS system to place orders, manage bills and handle complimentary items.
• Used slow periods to restock supplies, ice, trays and delivery bags.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Increased sales significantly by upselling higher-end products to customers.
• Cultivated warm relationships with regular customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Checked identification for minimum age for sale of alcoholic beverages.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Answered customers' questions, recommended items and recorded order information.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Asked customers for feedback, solved problems and filled drinks throughout meal.
• Inspected dishes and utensils for cleanliness.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Collected orders and relayed them to bartenders quickly and accurately.
• Moved and set up seating, prepared extra silverware and notified kitchen prior to arrival of large groups.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.