Claire Martin

• Navigated difficult situations using effective communication and explanation of game rules.
• Explained regulations and rules to ski racers.
• Promoted good sportsmanship among ski racers.
• Communicated with fans, coaches, racers, and other race officials.
• Enforced rules and regulations during races to facilitate safe and fair play.
• Maintained race arena by managing start or finish depending on race.Start referees are required to remain at start for duration of the race, sometimes up to7 hours, in all weather
• Kept track of time and scores during races. also spent time in race building working with timing officials learning software specific to ski racing, learning how to submit official scores to governing bodies.

• Managed and planned social activities to encourage program engagement.
• Collaborated with 6 other members to seek involvement in policy decisions, fundraising and visibility of organization.
• Defined organizational problems to create and implement correction plans.
• Engaged in yearly and biannual fundraising activities, raising over $80000.
• Collaborated with other board members to develop and execute programs and initiatives to advance organizational mission.
• Developed and implemented strategies to drive organizational growth and development.
• Established and maintained relationships with key stakeholders to facilitate short- and long-term success.

• Responded to customer requests for products, services, and company information.
• Processed customer service orders promptly to increase customer satisfaction.
• Investigated and resolved customer inquiries and complaints quickly.
• Maintained up-to-date knowledge of product and service changes.
• Was responsible for repairing any and all clothing warranty items.
• was responsible for identifying items that were beyond repair and deciding whether item was a defect or damaged from user error.

• Used early estimating software to price production costs of large amounts of cardboard packages for businesses such as detergent companies,bakeries, and otherfood companies.
• Proved successful working within tight deadlines and a fast-paced environment.
• designed layouts for production to maximize efficiencies of labor and materials and to minimize waste.

• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Cultivated warm relationships with regular customers.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Had ability to upsell higher ticket items such as more expensive wines and specialty desserts.
• Cultivated close relationships with fellow employees, working through adverse weather events in a mountain environment.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Bussed and reset tables to keep dining room and work areas clean.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Seated customers in timely manner by managing reservations and waitlists skillfully.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations while serving spirits.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Answered customers' questions, recommended items, and recorded order information.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

Full time server at a year round resort in the Adirondacks of New York. The job was rigorous, sometimes the shifts were over twelve hours long. THe customers were regular guests who stayed the the Inn for the summer who lived in New York City during the rest of the year. It was an experience in hard work, keeping a pleasant demeanor, and learning about a different part of the country and the people who visit that area.

• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Increased sales significantly by upselling higher-end products to customers.
• Inspected dishes and utensils for cleanliness.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.