Elizabeth Fondenberger

I assemble orders and catering orders during service. I communicate with the team to ensure the guest gets the correct items, as well as coming up with a game plan to run the shift more effectively. I have taken a role in being a leader while the management team is not present. I work with the team to make sure that the next shift is set up for success. I also kept track of waste items during the night and communicated it with the team.

Here are a couple things I do during the shift:

• Memorized menu items and food preparation methods to better explain selections to guests and increase sales.
• Stocked service stations with food items such as condiments, salads, desserts, and beverages.
• Cleaned utensils, dishes and glasses for customer use.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Prepared workstations with ingredients and tools to increase efficiency.
• Re-stocked, organized and arranged service and food stations.

• Processed transactions using a point-of-sale system.
• Collected payments and provided accurate change.
• Used technology resources to assist customers in locating and selecting items.
• Stocked shelves and supplies and organized displays to focus customer attention on specific items.
• Received and displayed product shipments on store retail shelves upon delivery.
• Cleaned shelves, counters and tables to maintain organized store.
• Tracked company inventories, moved excess stock and arranged products to improve sales.
• Built and maintained relationships with peers and upper management to drive team success.
• Greeted customers to determine wants or needs.
• Helped customers find specific products, answered questions, and offered product advice.
• Ticketed, arranged and displayed merchandise to promote sales.
• Maintained knowledge of sales and promotions, return policies and security practices.