Kim Gustafson

• Process customer purchases, performs general cleaning duties.
• Return misplaced items to shelves.
• Provide exceptional customer service, assisting customers with their experience
• Adheres to cash policies and procedures to minimize losses.

• Moved from Banquet Server to Banquet Manager

• Trained and supervised service staff to maintain high standards of customer service.
• Monitored Linen/Napkin Inventory levels and placed orders to ensure adequate supplies for events.
• Attend weekly BEO meetings to go over any Changes to events and or Set-ups.
• Keeping Storage areas/rooms clean and organized.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Oversaw scheduling of banquet staff while maintaining optimal staffing levels, Monthly/Weekly.

• Setting up for events by putting out table clothes, place settings, arranging table placement and setting up a buffet.
• Maintain high standards of safety and cleanliness.
• Adhere to grooming and appearance standards.
• Perform cleaning tasks and breakdown of service as directed.
• Flipping room for next event, help out team mates on other banquet services.

• Return emails, phone calls from current clients and prospective clients
• Give quotes and collect deposits from new clients.
• Ordering of Linens and Napkins for the weeks events.
• Cleaning, setting up and tearing down banquet spaces before and after events.
• Knowledge of Triple seat software.
• Talking with kitchen manager on client menu and timing for the week.
• Monitor wait and bar staff in their duties while on floor.
• Interacting with client and guests throughout entire event from start to end, including resolving guest complaints or concerns.
• Keeping banquet store room neat and clean.
• Getting weekly schedules out to banquet staff.
• Also expected to give support in the restaurant during peak times with AGM & GM

Lost this position Due to Covid 19 outbreak

• Scheduling banquet staff for the weeks events through Time Forge scheduling site.
• Ordering of linens and napkins for the weeks events through Linen service. Keeping close inventory.
• Hiring and scheduled training of new staff.
• Checks banquet rooms, for cleanliness and proper set up and make sure sufficient supplies and equipment are available for event, Including bars.
• Ensure that the Lancer catering service standards are being met by all banquet servers & bartenders.
• Attend weekly BEO meetings with Lancer catering & Como zoo.
• Interacting with client throughout entire event from beginning to end of event, including resolving guest complaints and or concerns.
• Keeping storage rooms organized and clean and regular maintenance and inventory on all banquet equipment

• Read event stencils and direct set-up and service according to specifications. Checks in with client at the beginning of event and throughout the event, Handle and issues and or concerns in timely manner.
• Ensure D Amico Catering service standards are being met by entire banquet team. Meet regularly with management team to debrief and to provide feedback on events to improve guest and employee experience.

• Started at The Mermaid as a Banquet bartender, then moved to Banquet Captain.
• Scheduling of Banquet staff for the weeks events, set up crew, servers and bartenders through the 7shifts website.
• Ordering of linens and napkins for the weeks events.
• Hiring and training of new staff.
• Checks banquet rooms, service and kitchen areas for cleanliness and proper set up and make sure sufficient supplies and equipment are available for event, Including portable bars.
• Monitor banquet staff in the performance of their duties, make adjustments
• Ensure that The Mermaids catering service standards are being met by all banquet servers, bartenders and set up crew.
• Attend weekly BEO meetings to go over any changes and management team to talk over what is going on in building.
• Talking with kitchen manger on daily events on timing of food.
• Making signs for event and making sure they are posted in proper areas.
• Keeping in touch with client throughout entire event from beginning to end of event.
• Ensures all guest checks outstanding are completed and posted through Micros POS system.
• Keeping storage rooms organized and clean and regular maintenance and inventory on all banquet equipment

• Bartended and lane served also.
• Scheduled staff for weeks events
• Ordered linens and napkins for weeks events.
• Make sure event space and bowling lanes are clean and ready for client.
• Ensure that outstanding checks are completed and posted. Using POS system
• Setting up and tearing down of event.
• Making sure staff is in proper uniform.
• Trained new staff on Brunswick Zone policies and standards
• Handling and issues and or concerns in a timely manner.
• Keeping the client a high priority throughout event.
• Keeping up on cleanliness and maintenance of all banquet equipment.
• Talking with Kitchen manager on weekly events and timing of food.