Evelyn Disharoon

Resolved customer complaints in a professional manner to maintain positive relationships with guests.

• Developed strategies for improved operational efficiency and customer satisfaction.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Ensured compliance with all food safety regulations and sanitation standards.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
• Provided exceptional customer service by anticipating guest needs before they arise.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Adhered to all health department regulations regarding food storage and preparation.
• Resolved conflicts among employees in an effective manner.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Updated computer systems with new pricing and daily food specials.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
• Distributed food to service staff for prompt delivery to customers.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Assisted staff by serving food and beverages or bussing tables.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

• Ensured compliance with local health codes regarding food storage temperatures or alcohol serving guidelines.
• Implemented strategies designed to increase revenue through upselling techniques.
• Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.
• Assisted in developing menus featuring seasonal ingredients from local suppliers.
• Maintained accurate records of liquor inventory and purchases for budgeting purposes.
• Ordered and maintained an adequate supply of alcoholic beverages, glassware, garnishes, ice, napkins, straws and other items needed for drinks.
• Developed drink recipes and menus to meet customer preferences while optimizing profitability.
• Enforced safety regulations and ensured proper sanitation practices were followed by all employees.
• Maintained cleanliness standards throughout the bar area including countertops, shelves and equipment.
• Monitored patron alcohol consumption to encourage safety.
• Recommended food and drinks to patrons based on preference, pairings and special promotions.
• Restocked beer and liquor regularly and after special events.
• Reorganized bar stations to streamline service flow.
• Stayed up-to-date on latest mixology trends, bar equipment, and sanitation standards.
• Poured wine, beer and cocktails for patrons.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

• Performed regular inventory checks of food items, beverages, and other supplies.
• Managed cash register transactions accurately and efficiently.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Prepared workstations with ingredients and tools to increase efficiency.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

• Organized storeroom inventory of supplies such as cups, napkins, straws.
• Processed payments accurately and efficiently with POS system.
• Assisted in setting up the bar for service shift.
• Adhered to state regulations regarding serving alcohol responsibly.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Checked identification cards for proof of age prior to serving alcohol beverages.
• Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
• Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
• Displayed and retained extensive knowledge of liquors, wines and entrees.