Isaac Grabowski

• Reconciled end-of-day reports to determine accurate billing and payment processing.
• Supervised and guided new employees and responded quickly to questions to improve understanding of job responsibilities.
• Coached employees through day-to-day work and complex problems.
• Managed files and records for clients and adhered to safety procedures to prevent breaches and data misuse.
• Set priorities and problem-solved workflow issues to maintain rapport with customers and managers.
• Delivered performance reviews, recommending additional training or advancements.
• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Identified and communicated customer needs to supply chain capacity and quality teams.

• Coordinated with room service, housekeeping, maintenance and security to meet all guest needs.
• Learned to maintain steady and productive work flow while under management turn over.
• Resolved guest complaints by addressing issues with rooms promptly.
• Planned coverage needs and organized services to support incoming special events.
• Investigated auditing discrepancies by reconciling cash drop and credit card transactions.
• Provided responses to guest reviews on TripAdvisor, Booking.com and other websites within 48 hours.
• Responded to telephone, email, and in-person inquiries regarding reservations, hotel information and guest concerns.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Worked 5 different stations each month to provide optimal coverage and meet production goals.

• Updated customer accounts with add-on room charges, including minibar use and room service bills.
• Politely welcomed arriving guests, providing room keys and information on amenities and policies.
• Answered guest questions and referred to local points of interest.
• Collaborated with Maintenance and House Keeping team members to handle guest requirements from check-in through check-out.
• Took reservations over phone, in person and via computer for guests and provided confirmation information.
• Liaised with housekeeping and maintenance staff to address requests and complaints made by guests.
• Kept accounts in balance and ran daily reports to verify totals.
• Answered multi-line phone system to respond to inquiries and transfer calls to correct departments and personnel.
• Promoted local entertainment and sporting events and offered details to assist patrons.
• Provided guests with above-and-beyond service, including making outside venue reservations and setting up tours.

• Restocked, arranged and organized merchandise in front lanes to drive product sales.
• Counted cash in register drawer to balance register at beginning and end of shift.
• Processed POS transactions for cash and credit purchases.
• Helped customers complete purchases, locate items and join reward programs to promote loyalty, satisfaction and sales numbers.
• Trained as Line Cook and Dish Washer and provided back-up coverage to provide customers with optimal support.

• Led shifts while personally preparing food items and executing requests based on required specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Verified proper portion sizes and consistently attained high food quality standards.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

As a Kitchen Helper I,

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Verified freshness of products upon delivery.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

As a Cook I,

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

As a Hibachi Cook

• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Managed conversation with up to 10 individual while safely and efficiently preparing food for them.

As a Cook I,

• Practiced safe food handling procedures at all times.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.

As a Crew Chief I,

• Trained all team members on key roles to maintain flexibility.
• Maintained safety by implementing effective procedures regarding hazardous actions, materials and items.
• Managed 3-12 individuals to ensure steady and productive work flow.