Britta Reber

June 2020 - June 2021: Cook

• Prepared and cooked a variety of menu items in a fast-paced, high-volume environment

July 2021- June 2022: Food and Beverage Supervisor

• Oversaw operations of five distinct food and beverage outlets within a high-traffic waterpark, ensuring consistency in service, quality, and compliance with health and safety standards.
• Managed a team of 30 plus seasonal staff, including hiring, training, and scheduling
• Monitored inventory levels and assisted with ordering and receiving to ensure adequate stock while minimizing waste
  

June 2022 - Current: Cabana Server

• Provided personalized food and beverage service to cabana guests, delivering a VIP experience in a fast-paced, outdoor resort environment.
• Communicate effectively with kitchen, bar, and management staff to ensure smooth service flow
• Promote park amenities, upgrades, or specials to enhance the guest experience and drive revenue

June 2023 - current: Cabana supervisor

• Over saw the daily operation of 32 cabanas and 19 lounge chairs as well as a team of 22+ team members.Trained, supervised, and supported cabana servers to ensure consistent, high-quality service and guest satisfaction
  Monitor cleanliness, setup, and presentation of all cabanas to ensure brand standards are upheld
  Serve as the main point of contact for cabana guest concerns, resolving issues quickly and professionally

Prepared high-quality meals in a fast-paced, high-volume hotel kitchen, maintaining Hyatt brand standards and delivering exceptional culinary experiences for guests across banquets, in-room dining, and on-site restaurants.

• Supported banquet and catering operations by executing large-scale meal production with consistency and efficiency
• Collaborated with Chefs to create new menus for banquet events and on site restaurants
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• Manage multiple tickets simultaneously in a high-pressure, time-sensitive environment

• Maintain a clean and organized workstation, following food safety and sanitation standards

• Handle prep work including chopping, portioning, and batching items to support service
• Helped prepare food for 300 or more covers daily.