Autumn Clendenen

I was a lounge server/bartender at georgies,

I started out as a busser and shortly after me starting the job I became a server,

I alternated from serving to bartending to running food as there was 2 or 3 servers on shift and we would alternate or do all 3.

I work as a banquet server currently at the Hallmark resorts hotel, my responsibilities are to set up the entire event space for the event including preparing all food, snacks, drinks and av stations (projectors, mics ect.) as well as deconstructing everything when the event is over and organizing.

I was a Server/ Bartender at the newport brewing company/ the anchor.

My responsibilities were to serve food and drinks to customers, make cocktails and serve beer and wine, I bussed all tables and handled every aspect of the serving experience, during slow season it became only me working the morning/lunch shift as I handled all aspects of the job and dealt with everything my customers needed, A few months in i was promoted to become the front of house Supervisor, still serving and doing all listed above I also began taking inventory of our supplies as well as ordering the stock of what we needed.

Reason for leaving is they shut down and went out of business temporary/ long term.

I worked as a server at chowder bowl, my responsibilities were to serve food and drinks to customers, prep food and drink stations and make backup desert, sauces ect.

I was a service advisor at power of newport,

I was responsible for communication between the mechanics/techs and the customer relaying all the information about their vehicle as well as ordering parts, setting appointments, checking in and out vehicles and handling payments from customers.