Lamont Simpson
Belleville,IL-Illinois
Summary
Proven to enhance operational efficiency and cleanliness standards, I leveraged my expertise in deep cleaning protocols and team collaboration at Barnes Jewish Hospital. Skilled in both eco-friendly cleaning and fostering positive team dynamics, I significantly improved facility sanitation, contributing to a safer patient environment. My approach combines meticulous attention to detail with a strong commitment to health and safety compliance. Housekeeper focused on providing exceptional service to commercial tenants. Reliable, responsible and driven to be integral team member. Consistently punctual in arrival and stays until all tasks are complete. Manages supply inventory and task list efficiently. Reliable dedicated to maintaining cleanliness and upkeep for facilities and rooms. Skillful in quickly preparing rooms for guests, overseeing laundry and monitoring grounds for general repairs. Positive and energetic professional comfortable working with minimal supervision. Organized Housekeeper possessing in-depth knowledge of various cleaning methods. Hands-on experience in operating housekeeping equipment. Bringing background in thoroughly cleaning large properties, office buildings and municipal buildings nightly. Hardworking employee with experience in residential and commercial settings. Adept at following instructions, maintaining clean and tidy workspace, and working cooperatively with team members. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
26
26
years of professional experience
Work History
Housekeeper
Barnes Jewish Hospital
06.2021 - Current
- 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.
- Disposed of trash and recyclables each day to avoid waste buildup.
- 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.
- Slid beds, sofas, and other furniture aside to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
- Restocked room supplies such as facial tissues for personal touch with every job.
- Contributed to property upkeep by proactively identifying and reporting maintenance needs to management.
- Verified cleanliness and organization of storage areas and carts.
- Improved overall cleanliness ratings by implementing new cleaning techniques and products as needed.
- Changed bed linens and collected soiled linens for cleaning.
- Scrubbed floors with special cleaners and equipment to achieve deep clean.
- Cleaned and disinfected patient exam rooms, surgery suites, and common areas to promote sanitary treatment and services environment.
- Supported overall patient satisfaction by addressing their housekeeping concerns promptly and professionally.
- Reduced cross-contamination risks by properly disposing of hazardous waste materials according to facility guidelines.
- Practiced established infection control methods to reduce risks to patients, families, and medical staff.
- Maintained open lines of communication with supervisors and colleagues, fostering teamwork and ensuring efficient department operations.
- Utilized chemicals and cleaning equipment to meet facility's predetermined sanitation and cleanliness quality standards.
- Maximized efficiency through proper use and mixing of chemicals according to manufacturer instructions and safety guidelines.
- Streamlined cleaning processes by effectively utilizing housekeeping equipment, such as floor machines and vacuum cleaners.
- Promoted a positive workplace culture by actively participating in team meetings, trainings, and performance evaluations.
- Moved chairs, desks, and beds around rooms to clean behind and underneath furniture.
- Complied with applicable standards during cleaning of specialty areas such as labs, surgery suites, and labor and delivery rooms to maintain exceptional level of cleanliness.
- Removed hazardous and medical waste from exam rooms, treatment rooms, and surgery suites to minimize risks to patients and medical personnel.
- Interacted with hospital staff, patients, and families to demonstrate good customer service techniques.
- Used chemicals by following safety protocols and procedures to avoid burns and injuries.
Lead Dishwasher
Horseshoe Casino & Hotel
03.2013 - 09.2020
- Supported fellow team members in additional kitchen tasks such as food preparation or general cleaning when required.
- Improved kitchen efficiency by streamlining dishwashing processes and maintaining organization.
- Streamlined the workflow for the dishwashing station, increasing overall kitchen productivity.
- Enhanced cleanliness standards with thorough sanitization of all dishware, utensils, and cooking equipment.
- Provided training and guidance to new hires on proper dishwashing techniques, sanitation practices, and related equipment usage.
- Contributed to team success by cross-training as a line cook, providing support during busy periods.
- Maintained optimal inventory levels of cleaning supplies and chemicals through regular monitoring and ordering when needed.
- Ensured consistent high-quality service by inspecting dishes for cleanliness before returning them to the kitchen staff or storage area.
- Demonstrated initiative in regularly updating coworkers on progress or delays within the dishwashing station, facilitating efficient handoffs between shifts.
- Facilitated smooth kitchen operations through prompt removal and disposal of waste materials.
- Assisted in expediting food orders during peak hours, ensuring timely service to customers.
- Collaborated with kitchen staff to implement a system for organizing dirty dishes, streamlining the cleaning process and improving overall efficiency.
- Promoted a positive work environment with strong communication skills among all staff members.
- Reduced wait times for clean dishes by prioritizing tasks and managing time effectively.
- Assisted management in developing strategies for reducing water and energy consumption in the dishwashing area.
- Prevented equipment malfunctions by routinely checking dishwasher performance and addressing issues promptly if necessary.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Followed supervisor instructions to complete tasks on time.
- Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Inspected dishwashing equipment and reported issues to supervisor.
- Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
- Stored dishes, utensils and kitchen equipment in proper locations.
- Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
- Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
- Washed dishes and assisted in bussing tables.
- Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
- Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
- Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
- Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.
- Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
- Gently moved glassware, crystal, and other delicate items to prevent breakage.
- Increased machine efficiency by scraping and pre-washing dishes.
- Monitored dishwashing machines for proper functioning.
Restaurant Manager
Bellacinos Restaurant
02.2002 - 03.2013
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
Kitchen Worker
Burger King
02.1998 - 01.2002
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Demonstrated versatility in culinary skills, assisting in various stations such as grill, fryer, or sauté as needed.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Complied with all federal, state, and local regulations governing safe food handling practices within the kitchen environment.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Assisted in training new kitchen staff members, ensuring they were familiar with equipment usage and safety procedures.
- Supported overall restaurant operations through effective communication with front-of-house staff during peak service hours.
- Contributed to positive workplace culture by maintaining a professional demeanor under pressure while fostering teamwork among colleagues.
- Participated in regular team meetings to discuss menu updates, operational improvements, and workplace safety concerns.
- Offered guidance and support to junior kitchen staff members, fostering a culture of continuous learning and professional growth within the team.
- Increased knowledge of food allergies and dietary requirements, enabling better accommodation for guest needs.
- Ensured timely delivery of dishes by coordinating efforts between cooking stations during busy service times.
- Decreased food expenses by using local ingredients, defining standards for portion size and reducing waste.
- Managed ordering supplies and tracking inventory levels to maintain optimal stock levels without compromising freshness or variety of ingredients.
- Continuously sought opportunities for skill development through industry workshops, seminars, and mentorship from experienced chefs.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Managed time to juggle multiple tasks simultaneously with ease.
- Monitored inventory deliveries to minimize product losses and prep for service.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained high personal grooming standards and uniform presentation.
- Lifted and carried heavy materials.
- Assisted in setting up and breaking down kitchen stations.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Education
High School Diploma -
South Technical High School
St Louis, MO05.1997
Skills
- Teamwork
- Housekeeping
- Cleaning and organizing abilities
- Customer Service
- Mopping and sweeping
- Vacuuming and sweeping
- Health and safety compliance
- Hospitality background
- Deep cleaning expertise
- Excellent oral and written communication
- Folding clean laundry
- Physically strong
- Restroom detailing
- Chemical Handling
- Hazardous chemical training
- Eco-friendly Cleaning
- Building Maintenance
- Time Management
- Team Support and Collaboration
- Deep Cleaning Protocols
- COVID-19 Safety Procedures
- Heavy Lifting
- Staff Training
- Room Maintenance Scheduling
- Storage Area Management
- Data Entry
- Stain Removal
- Repair Service Coordination
- Computerized Maintenance Management
- Commercial Equipment Operation
- Quality control guidelines
Timeline
Housekeeper
Barnes Jewish Hospital
06.2021 - Current
Lead Dishwasher
Horseshoe Casino & Hotel
03.2013 - 09.2020
Restaurant Manager
Bellacinos Restaurant
02.2002 - 03.2013
Kitchen Worker
Burger King
02.1998 - 01.2002
High School Diploma -
South Technical High School