Joshua Wooten

Served meals to residents in accordance with established schedules and dietary procedures.

• Kept all kitchen areas clean, tidy and free of hazards.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Followed all food safety regulations while preparing meals for patients.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Worked with marketing and sales department to create and implement upsell opportunities for events.
• Oversaw day-to-day communications with ticketing company and department leads and management of box office staff.
• Assisted ticketing department staff with handling of internal ticket allotments and allocations for events.
• Developed annual ticket operations and service budget for review with leadership.
• Implemented procedures for day-to-day ticket processing, marketing initiatives, financial reporting and event promoter settlements.
• Acted as senior management available for customer service inquiries and escalated customer issues.
• Enforced box office daily financial reporting across revenue lines through ticketing system and reconciliation of ticket sales within accounting system.
• Arranged staffing hours for daytime and event shifts to accommodate event needs.
• Fostered excellent working relations with concert promoters, other internal departments and high-profile clients, regularly planning and coordinating large events.
• Reviewed tickets, identification and passports to verify traveler identity.
• Responded to customer inquiries related to services or accommodations and promptly addressed issues or complaints.
• Collaborated with passengers and travel agents to resolve booking issues, correct fares and clarify rules.
• Processed order transactions and provided customers with detailed itineraries, tickets, and receipts.
• Sold, printed and issued tickets to guests.
• Directed passengers to correct airport terminal locations.
• Checked baggage at gate and loaded onto ramp.
• Input customer reservations, payment sources, and contact details into Sabre system.
• Followed-up on will-call orders to verify attendance and contacted previous or cancellation list customers to fill available or newly opened spaces.
• Hired, managed, developed and trained staff, established and monitored goals, conducted performance reviews and administered salaries for staff

• Helped large volume of customers every day with positive attitude and focus on customer satisfaction.
• Responded to customer calls and emails to answer questions about products and services.
• Demonstrated high attention to detail, organization and management of multiple tasks and projects simultaneously.
• Evaluated customer information to explore issues, develop potential solutions, and maintain high-quality service.
• Addressed customer account discrepancies and concerns.
• Communicated with clients regarding account services, statements, and balances.
• Entered customer interaction details in sales system to track requests, document problems, and record solutions offered.
• Adapted to new applications and maintained knowledge of current technologies.
• Educated clients on account services and resolved client inquiries regarding statement information and account balances.
• Contacted customers to return routine and general calls promptly.
• Offered advice and assistance to customers, paying attention to special needs or wants.
• Updated account information to maintain customer records.
• Responded to customer requests for products, services, and company information.
• Provided primary customer support to internal and external customers.

• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Developed and maintained positive relationships with customers to enhance service.
• Set up and broke down food service lines quickly to maintain service flow.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Greeted customers at counter to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Followed food safety practices and sanitation guidelines.
• Maintained composure and work quality while under stress.
• Stocked and rotated food items according to expiration dates.
• Assisted in setting up and breaking down kitchen stations.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Trained new staff on food preparation and safety procedures.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Pushed, pulled and transported large loads and objects.
• Prepared sandwiches, salads and other specialty items according to customer specifications.

• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Developed and maintained positive relationships with customers to enhance service.
• Learned other teammates' work tasks to train as backup.
• Set up and broke down food service lines quickly to maintain service flow.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Greeted customers at counter to fulfill requests and answer questions.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Operated dishwashing and sanitizing equipment according to manufacturer instructions.
• Maintained composure and work quality while under stress.
• Assisted in setting up and breaking down kitchen stations.
• Stocked and rotated food items according to expiration dates.
• Trained new staff on food preparation and safety procedures.
• Cleaned and maintained work areas, equipment and utensils.

• Check and put up tube feeder
• Work on the tray line Put in new patient in the System i clean the kitchen took the trash out n used the dishwasher
• Customer service Microsoft office
• Kept all kitchen areas clean, tidy and free of hazards.
• Served meals to residents in accordance with established schedules and dietary procedures.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Followed all food safety regulations while preparing meals for patients.
• Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
• Arranged tray and or table settings with proper tableware, condiments, and tray card.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Discarded outdated food products and maintained waste disposal procedures.
• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Developed and implemented protocols related to nutrition care.
• Developed and maintained accurate nutrition records and databases.
• Preserved inventory of nutrition-related supplies and equipment.
• Detected disposition of spoiled food and other unusual conditions.
• Monitored food safety and sanitation standards in food service areas.
• Distributed food during busy peak periods to drive customer satisfaction.
• Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
• Monitored and evaluated patient progress, documenting results.

• Customer service n putting up the stock that come in

• I clean the bathroom n floor of the kitchen