Krista Swartz

• Crafted and delivered drinks following established recipes and customer tastes.
• Maintained cleanliness and organization of bar area, ensuring compliance with health regulations.
• Assisted guests with menu selections and provided recommendations for food pairings.
• Collaborated with kitchen staff to coordinate timely service during peak hours.
• Processed transactions accurately using point-of-sale systems, handling cash and credit payments. .Handled closing tasks efficiently.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked flexible hours across night, weekend, and holiday shifts.
• Managed time efficiently in order to complete all tasks within deadlines.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Proved successful working within tight deadlines and a fast-paced environment.
• Demonstrated strong organizational and time management skills while managing multiple projects.

• Ensured cleanliness and sanitation of assigned areas following established protocols
• Managed inventory of cleaning supplies and reported shortages to supervisors
• Operated various cleaning equipment, including vacuums and floor scrubbers, efficiently
• Trained new staff on standard cleaning procedures and safety practices
• Implemented systematic cleaning schedules to optimize time management and efficiency
• Collaborated with maintenance staff to address facility issues promptly and effectively
• Disinfected and mopped bathrooms to keep facilities sanitary and clean.
• Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
• Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
• Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
• Maintained a spotless environment for guests through diligent daily housekeeping tasks.
• Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting.
• Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.
• Upheld high standards of sanitation in common areas, contributing to an inviting atmosphere for guests.
• Maximized efficiency of housekeeping operations through effective communication with team members and supervisors.
• Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
• Enhanced guest satisfaction by ensuring thorough cleaning and timely room turnovers.
• Ensured all rooms met hotel cleanliness standards by conducting regular inspections and addressing any issues promptly.
• Adhered to professional house cleaning checklist.
• Increased room availability by managing time wisely and completing tasks within designated deadlines.
• Engaged with guests on room requirements and amenities to promote overall satisfaction.
• Prioritized guest comfort through attentive service, responding swiftly to special requests or concerns.
• Demonstrated flexibility in adjusting work schedule according to fluctuating occupancy rates.
• Coordinated with the front desk to prioritize room assignments based on guest arrivals and departures.
• Streamlined laundry processes, resulting in faster turnaround times for guest linens and towels.
• Enhanced guest satisfaction by maintaining high standards of cleanliness and hygiene in rooms and common areas.
• Streamlined laundry operations, sorting and treating items according to fabric care specifications.
• Supported culture of continuous improvement by participating in training sessions on new cleaning technologies and methods.
• Washed and put away kitchen dishes, utensils and glassware.
• Scrubbed floors with special cleaners and equipment to achieve deep clean.
• Sorted, laundered and put away various laundry items.
• Handled requests for extra linens, toiletries and other supplies.
• Completed special housekeeping actions such as turning mattresses on set schedule.
• Prepared and cooked menu items following established recipes and presentation standards.
• Maintained cleanliness and organization of kitchen workspace to ensure food safety compliance.
• Assisted in inventory management, tracking supplies and notifying management of shortages.
• Collaborated with team members to optimize food preparation processes during peak service hours.
• Trained new staff on kitchen procedures, equipment usage, and safety protocols.
• Implemented portion control measures to reduce waste and improve cost efficiency.
• Developed new recipes based on seasonal ingredients, enhancing overall menu offerings.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Managed opening and closing shift kitchen tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Adjusted recipes based on ingredient availability or customer request.
• Planned menus for different events, seasons and customer requests.
• Greeted and seated guests, ensuring a welcoming atmosphere and efficient table turnover.
• Answered customer questions about hours, seating, and menu information.
• Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
• Maintained a clean and welcoming environment, ensuring the comfort of guests throughout their visit.
• Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.

Drafted leases for new tenants and scheduled maintenance and cleaning for apartment move outs and turnovers. Deposited rent check in a timely manner, Drew up lease renewals, Showed available apartments, created marketing adds for available rentals including my own photography of available units and marketed them on-line weekly.

Open store, all food prep for the day, cook, serve, cashier's. Close.