Darla Migan

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Cleaned and organized kitchen stations to promote team efficiency.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Cleaned and organized kitchen stations to promote team efficiency.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Prepared food orders to support waitstaff and other team members (Sandwiches/Salads made to order cold case/Deli items: Pasta Salads, Deviled Eggs and Catering/Party Trays)
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.

• Utilized Open Table to input all key data into restaurants database system.
• Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.
• Answered incoming phone calls and developed friendly rapport with callers while answering questions, making recommendations and leading conversations to bookings.

• Coordinated all areas of Group Sales, Event Planning and Operations for this upscale French restaurant and cocktail lounge.
• On-going training in sale of luxury celebrations to individuals and organizations for wedding rehearsal dinners, professional networking meetings, charity fundraising events and VIP receptions.
• Created food and beverage menus to fit client budgets.
• Responsible for venue preparation, vendor acquisition and on-line marketing activities. Sales and Marketing experience include detailed maintenance of Guestbridge (CRM) database as well as client management in-person, by phone, and e-mail.
• Operations experience includes light accounting, coordination of marketing materials with webmaster and graphic designers. Assisted in building relationships for marketing and branding activities in Union Square/Nob Hill and San Francisco Convention & Visitors Bureau.

Direct-to-consumer marketing and sales of premium wines to clients nationwide. Represented major winemakers in northern California and Oregon including Domaine Carneros, Artesa, and Sokol Blosser. Generated sales revenue of up fifteen thousand dollars weekly.

• Bakery Counter and Dessert Tables
• Operated cash register for cash, check and credit card transactions with excellent accuracy levels.
• Restocked and organized merchandise in front windows and bakery cases.
• Explained menu items and suggested appropriate options for food allergy concerns.
• 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.