Jessica Eshelman

• Managed daily cleaning operations to ensure high standards of cleanliness and organization.
• Developed customized cleaning schedules based on client needs and preferences.
• Implemented efficient inventory management for cleaning supplies and equipment.
• Established strong relationships with clients, fostering trust and repeat business.
• Disinfected and mopped bathrooms to keep facilities sanitary and clean.
• Prioritized guest comfort through attentive service, responding swiftly to special requests or concerns.
• Demonstrated flexibility in adjusting work schedule according to fluctuating occupancy rates.

• Prepared and served cocktails in a high-volume environment, ensuring quality and consistency.
• Managed bar inventory, restocking supplies to maintain smooth operations during peak hours.

• Maintained cleanliness and organization of bar area throughout functions.
• Provided excellent customer service, addressing guest inquiries and preferences promptly.
• Prepared for events by setting up bar, stocking supplies, and arranging tables.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.
• Upheld legal compliance regarding alcohol consumption by checking identification of patrons before serving alcoholic beverages.

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• Managed cash handling responsibilities for the bar, ensuring accurate accounting and minimizing losses due to errors or theft.
• Closed out cash register and prepared cashier report at close of business.

• Oversaw logistics for event setup, ensuring timely delivery and presentation of services.
• Maintained compliance with health regulations to ensure food safety at all events.
• Provided friendly, courteous service to create memorable moments for guests.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
• Cleaned and organized kitchen stations to promote team efficiency.
• Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.