Destinee Washington

Work History

Mexican Saloon

08.2022 - 11.2023

Advised customers about special offerings and menu items to help drive sales.
Helped facilitate cooperation between service and kitchen staff to professionally meet guest needs and resolve problems.
Backed up servers by checking on tables and retrieving items for guests.
Took initial drink orders and relayed information to wait or bar staff.
Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.
Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
Rearranged tables and chairs for large parties and retrieved high chairs for children.
Used cash registers and credit card machines to cash out customers.
Answered customer questions about hours, seating, and menu information.
Opened and closed seating sections according to volume of guests.
Cross-trained to handle different restaurant roles, including bar, kitchen and to-go stations.

Kroger

01.2023 - 02.2023

Followed orders precisely for correct items, sizes and quantities.
Pulled merchandise from inventory storage and documented quantities to maintain accuracy.
Verified product quantity and quality to determine accuracy of orders and reduce errors.
Safely and securely loaded items to prevent damage during transport.
Planned and scheduled projects and directly performed installations.
Prepared and checked outbound shipments for accuracy.
Maintained tidy and clean work areas to promote optimal productivity and safety standards.
Kept warehouse areas free of debris and safe for employees with proper storage and maintenance of machinery, tools and supplies.

Millonzi's

08.2021 - 02.2023

Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Plated and presented all dishes to match established restaurant standards.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.