June Milligan

- During this time of me working for Carnegie Hospitality, I initially started at Carnegie Diner on 47th and 6th as a Floor Manager. We then opened a Greek restaurant called Delos next to the diner. I then switched over as a Floor Manager for Delos which is owned by the same management.

- I created a plating guide with all of the ingredients of our recipes, measurements and images all by myself using PowerPoint and Excel.

- I worked for 12 hours consecutively for multiple days on end and was always present to assist and help out in any type of situation.

-I knew precisely what to say to customers when someone was unhappy with a situation and how to de-escalate difficult customers.

-I would consistently do PR and be included in influencer videos to market the restaurant to new customers.

- When the management team meetings for the diner were held downstairs weekly, they asked me to hold down BOTH establishments during the shift change for the servers & bussers. I successfully checked out & clocked out all employees, all while passing out pay checks, and counting cash in the bakery & registers, successfully for both restaurants.

- I was experienced in every single FOH role such as bussing tables, being able to serve a table from start to finish, bartending and making drinks, running the expo, and I even assisted the kitchen prep multiple occasions.

- When I worked at Beirut a Lebanese cuisine restaurant, I was working as a server and a bartender. I would be at the bar serving our customers, preparing and mixing drinks while also having tables in the dining room simultaneously.

- In Lebanese culture they enjoy hookah with their food. In the period that I worked at Beirut, I learned to assemble the hookah and heat the coals up to the guest standards & pleasure.

-I am experienced in serving & bartending top-tier large party events, such as weddings that were held in our dining room often.

- I started working at Tokyo Ramen in November 2023. Over the course of my time there I learned to manage many tables at once, taking calls and packaging to go orders, handling difficult situations with customers, and ensuring a quality and welcoming experience dining, and operated the cash register, and transactions. I continued to work here occasionally while I worked at Beirut as a bartender. I was experienced enough to run the entire restaurant when the owner was out.

- I worked as a receptionist at Durbin Nail Salon. I took calls and placed appointments for customers accurately putting them in a schedule, I welcomed guests, I operated card and cash transactions in the register, and provided warm and welcoming customer service for our guests at the door.