Carson Lofton

• Prepared a variety of pastries using high-quality ingredients.
• Collaborated with chefs to develop seasonal dessert menus.
• Trained new staff on pastry techniques and kitchen safety protocols.
• Monitored inventory levels for baking supplies and placed orders when needed.

I got started with Succulent Hospitality doing my internship for culinary school. I started as a line cook at Prime120, went to Roberto's as a line cook and pastry chef, and eventually moved into a bartending and serving position.

• Assisted with menu recommendations and answered guest inquiries promptly.
• Supported team members during busy shifts to improve workflow efficiency.
• Performed opening and closing duties such as setting up the dining area, restocking supplies.
• Mixed cocktails and beverages following standard recipes and customer preferences.
• Assisted customers with drink selections and provided excellent service.

• Trained new servers on restaurant procedures and customer interaction skills.
• Resolved guest complaints promptly to ensure satisfaction and loyalty.
• Provided exceptional service to high volume of daily customers.
• Handled money transactions accurately while following company procedures for handling cash payments.
• Greeted customers, answered questions, and recommended specials to increase profits.