Anna McCurdy

• Streamlined front of house operations for increased efficiency and optimal guest experience.
• Monitored inventory levels for front of house supplies and communicated reordering needs to management proactively.
• Reduced order errors through effective communication between front-of-house staff and kitchen personnel.
• Maintained open communication lines with front-of-house staff regarding special dietary requests or allergen concerns from guests.
• Upheld cleanliness standards throughout the front-of-house area, contributing to the overall ambience of the establishment.
• Developed strong communication skills by coordinating effectively with front-of-house staff during busy shifts.

I worked at Chic-Fil-A starting around the summer of my sophomore year of high school. This ended a little while after as in the beginning of my junior year and end of my sophomore year I came down pretty ill. I have Hashimoto's Thyroiditis and was unable to meet the requirements expected from my job because of the crash on my health after the discovery of disease. I ended my job at Chic-Fil-A pretty poorly and quicker than I ever wanted to. I enjoyed my time there and before my diagnosis was soon to go higher up in ranking, I was swift and a great learner and would probably still be there had my health not taken such a drastic decline and because of that I spent a lot of time in the hospital and I wasn't 100% able to properly communicate that with my leaders resorting in my dismissal. I am currently recovering and doing better then ever and excited to get a great job and not have anything stop me from giving my 110%!!