Genesis Mamber

Management and supervision of the personnel in charge, assignment of tasks, and schedules.

• Scheduled team members for shifts based on business needs and customer demand.
• Coordinated with other shift leaders and management to ensure smooth transitions between shifts.
• Utilized POS systems efficiently for order processing and inventory management.
• Monitored employee performance and provided feedback for improvement.
• Greeted customers, assessed their needs and provided appropriate services.
• Used service skills and technical knowledge to ascertain issues and provide swift, successful resolutions.

• Assisted with plating and serving desserts.
• Operated commercial-grade ovens to bake items such as breads, cookies, cakes and pies.
• Supervised preparation and presentation of desserts for catered events.
• Reviewed expiration dates on items and removed expired products from stock to maintain quality.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

• Managed the recruitment, training, and development of new employees.
• Assigned work and monitored performance of project personnel.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Assisted with inventory control procedures related to fuel management.

• Answered phone calls and emails to provide information, resulting in effective business correspondence.
• Managed daily office operations and maintained office supplies inventory, ensuring efficient workplace functionality.
• Provided product shipment logistical support and quality control by coordinating with vendors, resulting in increased revenue.
• Answered questions from customers regarding products and services offered by the company.
• Managed database systems containing customer contact information.

• Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
• Checked regularly with guests to ensure satisfaction with each food course and beverages.
• Managed multiple tables simultaneously while maintaining high standards of customer service.