Caelyn Amick

• Oversaw daily restaurant operations and ensured high service standards.
• Trained and mentored staff on customer service protocols.
• Managed inventory levels and coordinated supply orders with vendors.
• Enforced health and safety regulations throughout the establishment.
• Implemented operational improvements to enhance workflow efficiency.
• Resolved customer complaints to maintain a positive dining experience.
• Collaborated with kitchen staff to ensure timely food preparation and delivery.
• Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Resolved customer complaints in a professional manner to maintain positive relationships with guests.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Supervised and trained staff in customer service, food handling, and safety protocols.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Maintained detailed records of sales transactions and daily shift reports.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Assisted with kitchen preparation during peak times as needed.
• Ensured compliance with all food safety regulations and sanitation standards.
• Optimized profits by controlling food, beverage and labor costs.
• Adhered to all health department regulations regarding food storage and preparation.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Performed regular maintenance checks on equipment to ensure proper functioning.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Updated computer systems with new pricing and daily food specials.
• Analyzed financial statements to identify areas of improvement or cost savings opportunities.
• Resolved conflicts among employees in an effective manner.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Oversaw food preparation, production and presentation according to quality standards.
• Inspected dining and serving areas for cleanliness and proper setup.
• Coached staff on strategies to enhance performance and improve customer relations.
• Explained goals and expectations required of trainees.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Also oversaw cook times and ensured the right temperature for meats and sides in high-speed service environments.

• Greeted customers and took orders with a friendly demeanor.
• Prepared food items according to recipes and safety guidelines.
• Maintained cleanliness of dining area and kitchen equipment.
• Assisted in restocking supplies and managing inventory levels.
• Collaborated with team members to ensure efficient service flow.
• Handled cash transactions and operated the point-of-sale system.
• Responded to customer inquiries and resolved minor complaints promptly.
• Followed health regulations to ensure food safety compliance.
• Provided quality customer service with a friendly attitude.
• Assisted in taking customer orders and providing recommendations.
• Followed restaurant guidelines in regards to food safety and hygiene to prevent illness.
• Provided exceptional service to high volume of daily customers.
• Maintained cleanliness of dining area by wiping down surfaces, sweeping floors.
• Processed payments accurately and efficiently using POS system.
• Answered phone calls promptly and handled inquiries from customers courteously.
• Greeted customers and provided menus.
• Communicated clearly with kitchen staff regarding order specifics.
• Followed health code regulations when handling food items safely.
• Trained new team members on restaurant policies and procedures.
• Cleaned cooking equipment after use according to safety protocols.
• Organized takeout orders for customers on the go or ordering ahead of time.
• Prepared food items such as salads, sandwiches, desserts, as needed.
• Stocked condiments, toppings and other food items during slow hours to avoid dashing to kitchen during peak times.
• Cleaned counters and common areas to minimize spread of germs.
• Stocked front-of-house supplies such as napkins, utensils, straws.
• Navigated job responsibilities and completed regular tasks by interacting effectively with other employees.
• Bussed, cleared, and reset tables as needed throughout shift.
• Ensured all dishes were prepared according to restaurant standards.
• Operated POS terminals to input orders, split bills, and calculate totals.
• Delivered food to tables in a timely manner.
• Checked expiration dates on food products regularly and replaced expired items.
• Conducted daily inventory checks to ensure adequate product was available.
• Maintained clean and organized work area at all times.
• Communicated effectively with kitchen staff regarding customer orders and special requests.
• Greeted customers, answered questions, and recommended specials to increase profits.
• Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
• Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
• Displayed enthusiasm and knowledge about restaurant's menu and products.
• Served food and beverages to patrons and immediately remedied issues with orders.
• Addressed complaints to kitchen staff and served replacement items.
• Satisfied customers by topping off drinks and offering condiments, napkins and other items.
• Promoted desserts, appetizers, and specialty drinks to optimize sales.
• Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
• Implemented feedback from customers to improve service quality and menu offerings.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Maintained safe food handling practices to prevent germ spread.
• Collaborated with team to deliver timely service of items.
• Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
• Welcomed and thanked guests to demonstrate appreciation for patronage.
• Packaged and bagged cooked food and prepared items.
• Refilled condiments, napkins and server workstations.
• Made meals in accordance with company standards and requirements.
• Monitored temperatures of prepared food and cold-storage areas.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Rotated inventory to reduce waste and optimize freshness.
• Prepared workstations with ingredients and tools to increase efficiency.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Directed patrons to restrooms and other amenities within facility.
• Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.

Overall handled customer relations with care, great attitude and efficiency.