Cameron Jensen

As a front of house manager, I am in charge of running my varying day to day operations and managing my team in various ways. My day to day duties are as follows:

• handling cash and making sure our drawers and correct and in order according to our system
• Making sure my staff is operating at peak efficiency and communicating with the staff in our kitchen
• Providing above and beyond service to our customers, both in and out of the restaurant
• handling our weekly orders, and guaranteeing that we have every necessary to succeed
• Scheduling, I currently handle the week to week schedule for all front of house staff, and make sure that we have people in place for every shift available

As a kitchen Manager I worked at providing the highest quality of food and customer service.

• I worked in cooking food to the highest quality and taste to customers
• Serving customers to the best of my abilities
• Assisting my coworkers and superiors in anything that was needed at any time
• Guaranteed that all facilities within the building were up to code, and required no maintenance
• Assisted in Truck ordering and inventory
• Assisted in Scheduling other members of staff

During my time there, I was employed as a bartender and server, but additionally worked the position as a line cook, Prep cook. I would go in everyday day and work whatever position was needed by my superiors. My daily duties varied by each day but included:

• Going in each morning, and opening the restaurant both Front and Back if necessary.
• Guaranteeing that each of the restaurant guests as ready for service
• Making sure that our cash and sales were matched and right before and after the days service
• Taking inventory of the restaurant and ensuring that we were stocked
• Completing Truck orders for my superiors so that nothing was ever out or needed.