Chyanne Hotchkiss

• I started as a server and was moved into the bar around 3 months in. I have been bartending here full time since.
• Developed several cocktails featured in the cocktail secret menu, enhancing guest experience.
• I open and close efficiently making batches to recipe, upkeeping the bars cleanliness, and have focused on tasks making the bar more efficient.
• Demonstrated strong salesmanship by consistently exceeding performance standards, positively impacting scheduling.
• Monitored waste and spill records daily to ensure accurate inventory and conducted end-of-night batch counting.
• Collaborated with colleagues to seat guests, serve food, and reset tables during morning shifts.
• We also have a cash drawer that I handle throughout the shift that I am responsible for.

• I oversaw daily operations of my coworkers, delegated nightly tasks, and trained new coworkers during the night shift.
• Oversaw daily operations, delegated tasks, and trained new coworkers during night shift.
• Maintained professionalism and guest satisfaction during slow and peak hours of the shift, speaking with the volume over 100+ guests that day.
• Demonstrated endurance by completing 10-14 hour shifts to ensure operational coverage.
• Provided support to my team, from back of house chefs and front of house, servers and bartenders.
• Oversaw nightly closing procedures and tasks to help maintain cleanliness standards and helping to keep those standards.
• Supported managers by taking on additional tables and side tasks during understaffed shifts.
• I work efficiently and promptly to keep guest satisfaction high and have returning customers. Doing so I was able to stay above the company average and expectations.

I just transferred from Fort Myers and currently work as a Server.

• Started in Back Of House as an Assistant Kitchen Manager; managing inventory and ordering from Sysco.
• Controlled invoices and product management during deliveries.
• Took on the position of Assistant General Manager and managed new tasks.
• Input invoices into P&L book for financial tracking.
• Conducted inventory for front of house and back of house operations.
• Created weekly server schedule to ensure adequate staffing.
• Balanced petty cash and reset bar drawers at the end of each shift.
• Opening and closing the restaurant
• Partaking in weekly and monthly meetings
• Scheduling and Interviewing new potential hires
• Supported team morale during peak dining hours for front and back of house.
• Amongst other responsibilities, till the restaurant closed the Fort Myers location.

• Mastered 8 out 9 BOH positions, moving up eventually to be a Key and have opening and closing duties.
• Coordinated Sigma and produce orders based on weekly par levels and sales, factoring in catering orders and holidays to optimize inventory management.
• Managed coworkers' compliance with Food handler Certifications safety and safe practices in compliance with the Department of Health and Safety.
• Oversaw Sigma and produce inventory orders based on sales forecasts in correlation to the par and sales that week. Alongside taking in account any big catering orders or holidays that week.
• Developed a comprehensive training manual outlining step-by-step procedures for BOH stations, including chemical safety instructions and emergency contact protocols per Ecolab guidelines.

• Operated PBX system at Lehigh Regional Medical Center to manage incoming calls and facilitate registration.
• Utilized time management and patient care skills to complete registration.
• Updating patient's Demographics and verifying insurances
• Collecting Co-pays and Deductibles.
• Collected Information for Worker's Comp, Motor Vehicle Accidents, and VA information.
• Maintained accurate documentation and secured signatures alongside verbal consent for patient accounts.
• Ensured all patient accounts had precise documentation and obtained necessary verbal consent.
• Set up and correctly used ICD numbers for bloodwork and other procedures during 1st shift and checked them in.

• Managed patients' medications and daily care, including feeding and bathing, to ensure their well-being.
• Obtained multiple certifications, including CPR certification, and completed daily documentation.
• Worked 12-hour shifts to provide continuous patient care and support.
• Built rapport with my patients and family to ensure smooth transition of care and quality of care daily.
• Multiple certifications and CPR certification required, Mars, and daily documentation
• Created individualized schedules and goals for patients to promote activity and health, incorporating their interests into outings.

• Oversaw daily operations; bartending, cooking, and serving for 1st shift.
• Opening kitchen, restocking bar, and kitchen prep.
• Delivered friendly and prompt customer service while effectively managing time.
• Managed cash drawer, counting drawer before and after each shift to ensure the correct that correlated with the shift report that day.
• Maintained a clean bar and hygiene standards both behind the bar and in the kitchen.
• Ensured safe serving practices for all patrons and guests.
• Food Handlers Certification
• Serve Safe Certification