Carol Barnes

• Explained menu items and suggested appropriate options for food allergy concerns.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Bussed and reset tables to keep dining room and work areas clean.
• Used slow periods to restock supplies, ice, trays, and delivery bags.

• Maximized performance by monitoring daily activities and mentoring team members
• Developed and maintained relationships with customers and suppliers through account development
• Onboarded new employees with training and new hire documentation
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground

Driver during the pandemic when schools closed. Was supposed to go back to Denali for the summer months but everything closed.

• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Led and directed team members on effective methods, operations, and procedures.
• Carefully interviewed, selected, trained, and supervised staff.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels

Worked summer seasons, 2003, 2005, 2008-2011

• Worked with POS system to place orders, manage bills, and handle complimentary items
• Used slow periods to restock supplies, ice, trays, and delivery bags
• Bussed and reset tables to keep dining room and work areas clean

• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Evaluated suppliers to maintain cost controls and improve operations.
• Managed day-to-day business operations.

• Worked with POS system to place orders, manage bills, and handle complimentary items
• Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business
• Maintained clean and organized dining areas to uphold restaurant hygiene standards
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff