Kylee McDougal

I picked this job up mainly for the flexibly hours. This job has taught me a lot of different skills that the restaurant industry did not. This skills included:

• Managed equipment inventory, maintaining organization and accessibility for teams.
• Supported game day operations, facilitating smooth transitions between activities and events.
• Trained new student workers on operational protocols and best practices for event support.

I started working at the age of 15 and my first role at Back Country Cafe was a dishwasher. I ended up washing dishes for a whole summer before I became a hostess.

I then went to waiting tables, and even expoing for a while. Other skills I learned included:

• Trained new team members on menu offerings and service protocols, fostering a cohesive team environment.
• Handled high-pressure situations with composure, maintaining excellent service standards even during busy shifts.
• Used cash registers and credit card machines to cash out customers.

I started working at the Slogar to get some fine dinning experience. The jump from breakfast to dinner was hard but was important to make me a better worker. Skills I learned include:

• Managed reservation system, optimizing table turnover and guest flow.
• Coordinated with kitchen and serving staff to ensure timely service delivery.
• Trained new host team members on best practices and customer service standards.
• Demonstrated strong multitasking skills, balancing responsibilities such as answering phone calls, greeting guests, and updating reservation logs simultaneously.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.