DonnaJean Fernandez

Supervising daily operations of food and beverage outlets ensuring compliance with food safety standards.Coordinating with FOH staff and kitchen staff to optimize workflow during peak service hours. Resolved guests complaints promptly enhancing overall dining experience. Observing food presentation and plating to enhance visual appeal of beverage quality of taste .Assisting with staff on floor where needed also encouraging staff to better skills improvement and growth. Addressing any equipment malfunctions or maintenance needed .Answering phone calls , emails and guests complaints. Operating the POS system.Cash management.-

Communication with Resorts Management team to enhance guest experiences for their duration of stay.

Opening duties

Operating the Register POS (cashiering)processed sales transactions accurately and efficiently ensuring customer satisfaction..

Maintaining organized merchandise displays promoting effective product visibility.

Greeting customers and helping with product questions, selections and purchasing.

- Barista duties

• Maintained cleanliness and organization of workstations, ensuring compliance with health and safety regulations.
• Prepared and served high-quality coffee beverages following established recipes and standards.
• Operated espresso machines, grinders, and blenders efficiently to deliver consistent product quality.
• Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
• Contributed to a positive team environment through effective communication and collaboration with colleagues.
• Cleaned counters, machines, utensils, and seating areas daily.
• Enhanced customer satisfaction by efficiently preparing and serving high-quality beverages.
• Assisted in inventory management to maintain adequate stock levels and reduce wastage.
• Restocked display cases with attractive arrangements to promote specialty food items like bagels and muffins.
• Minimized spoilage with proper use of first-in-first-out stock procedures.

• Provided compassionate patient care, assisting with daily living activities and ensuring comfort.
• Monitored vital signs, documenting changes in patient conditions to inform nursing staff.
• Assisted in the implementation of care plans, adapting strategies to meet individual patient needs.
• Collaborated with healthcare team members to enhance quality of care and streamline communication.
• Implemented infection control protocols, contributing to safe and hygienic environments for patients.
• Helped patients effectively manage routine bathing, grooming, and other hygiene needs.
• Improved patient satisfaction by providing compassionate assistance with daily activities, such as bathing, dressing, and feeding.
• Checked patient vitals such as temperature, blood pressure, and blood sugar levels.
• Increased patient engagement by providing emotional support, companionship, and encouragement during challenging times.
• Promoted a safe and clean environment by maintaining strict adherence to infection control protocols and sanitation standards.
• Documented care actions by completing records and logs in medical software system.

Open and Closing duties MOD

Responsibilities- Safe and Banks ,cash change, cash deposits,Loomis deposit pick up. Daily paperwork.stocking,liquor inventory, inputting orders,emails.

Supervising staff job duties and performance.Monitoring operations during service and peak times.

• Supervised daily food and beverage operations, ensuring adherence to quality standards and service excellence.
• Trained and mentored staff on menu knowledge, customer service protocols, and health regulations.
• Implemented inventory management systems to optimize stock levels and reduce waste.
• Conducted regular inspections of dining areas to maintain cleanliness and compliance with safety regulations.
• Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
• Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
• Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
• Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
• Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in the dining area or kitchen facilities.
• Monitored food inventory and supplies to prevent waste.
• Supervised food presentation and taste.