Janee Rice

Food Service Team Member

Busch Gardens Tampa Bay

Tampa, FL

03.2021 - 08.2021

Received orders from customers and input into order management system.
Sanitized tables, high chairs and drink fountain areas after customer use and periodically throughout day.
Prepared food orders to support waitstaff and other team members.
Distributed food during busy peak periods to drive customer satisfaction.
Kept register accurate through correct billing, payment processing and cash management practices.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Orchestrated positive customer experiences by overseeing every area of [Type] operations.
Greeted customers at counter to fulfill requests and answer questions.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Learned other teammates' work tasks to train as backup.
Made food according to standard recipes with requested changes for customer satisfaction.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
Sanitized dining ware and kitchen equipment according to health code standards.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Prepared recipe ingredients by washing, peeling, cutting and measuring.
Cooked batches of food according to standard recipes.
Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.