Hunter Iannotti

I started off as a sales associate and was promoted to the Assistant Manager position after 4 months of working there. My job responsibilities included:

• Running the sales floor and actively engaging with clients to sell merchandise.
• Handling operations such as; scheduling, payroll, paperwork, and making sure my team was doing tasks to the company standards.
• Monitored employee performance, and provided constructive feedback to help promote professional development.
• Having strong communication skills and being able to lead a team.
• Supported inventory management processes, maintaining accurate stock levels and documenting changes.
• Being able to problem solve quickly and under pressure to ensure the best care possible to all customers on a daily basis.

At Olive Garden my responsibilities as a server were to:

• Deliver exceptional customer service, ensuring satisfaction through friendly interactions.
• Work closely with kitchen staff to make sure orders were fulfilled om time.
• Provide strong product knowledge and be able to upsell when the opportunity presented itself.
• Handle cash accurately and being accountable for orders being paid for.
• Work well with team members and have strong communication skills.
• Handle problems fast and efficiently, making sure to keep the pace of busy hours.

I started working with an independent contractor employed by Newport Restaurant Group originally, to help him out, resulting in me being employed by him. My job tasks were:

• Lifting, moving, and transporting heavy objects, packages, and loads, safely and securely.
• Working closely with team members to assure jobs were done time efficiently.
• Coordinating workdays and working out any challenges to assure tasks were done on time.
• Tearing down old walls, ripping up old floors, and assisting in installing new ones.
• Working closely with supervisors to learn as much as possible.
• Operating tools, and machinery safely to prevent accidents, and ensure jobs were getting done in a timely manner.

I started at caffe itri at a young age as a busser and was promoted to barback when I was older and more experienced. My duties included:

• Ensuring cleanliness and organization of dining areas for optimal guest experience
• Assisting the waitstaff with any problems they had, and doing so in an time efficient manner to help speed up there work.
• Managing inventory of utensils and supplies to support daily operations.
• Training new employees on restaurant standards, operations, and making sure they were up to speed on the flow of the restaurant.
• Assisting the bartenders in food running, cleanliness, customer satisfaction, and cash handling.
• Maintaining inventory behind the bar of glasses, utensils, and plates ensuring we had enough for the day.
• Handling cleaning duties ensuring that the bar was cleaned, glasses were polished, and silverware was rolled up.