Linda Stoddard

• Greeted customers warmly to provide exceptional customer service.
• Bussed tables between courses and load and unloaded trays to expedite tasks.
• Utilized strong multitasking abilities to manage multiple responsibilities effectively, ensuring a smooth flow of service during peak meal times.
• Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
• Delivered customer orders promptly and with attention to accuracy and satisfaction.
• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Maintained a clean and organized dining area by routinely sweeping floors, wiping surfaces, and removing trash.
• Adapted quickly to changing circumstances, such as accommodating last-minute reservations or handling unexpected guest requests, demonstrating flexibility and professionalism under pressure.
• Refilled drinks and condiments and restocked serving areas to minimize delays.
• Enhanced customer dining experience by promptly clearing tables and efficiently resetting them for new guests.
• Received consistent positive feedback from both customers and management for exceptional attention to detail and commitment to excellent service.

Taxes, accounts receivable, bank reconciliations, accounts payable, IT

• Enhanced client satisfaction by delivering high-quality work and addressing concerns promptly.
• Contributed to a positive work environment through proactive problem-solving and open communication with colleagues and supervisors.
• Provided valuable input during planning stages, contributing to the successful execution of complex projects.

• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
• Contributed to a positive work environment through effective teamwork and communication with colleagues.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Kept bar presentable and well-stocked to meet customer needs.
• Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
• Followed alcohol awareness procedures for preventing excessive guest intoxication.

• Payroll for over 200 employees, Benefits, Insurance Enrollment, Purchasing for multiple entities, AP, AR, Credit Card Recs, Bank Recs, Budget Projections, Rent Rolls

• Scheduling, Weekly Inventory, Community involvement (i.e
• St Jude's Cancer Research as well as giving back to local schools), Budget Projections, Increasing Sales, Training, Training other Management, P&L, Payroll, Hiring, G&L and Marketing

• Scheduling, Inventory, Ordering for restaurant, payroll, invoicing, customer relations and food and liquor cost
• Budget, Profit & Loss, General Ledger and Marketing
• Holding overall responsibility for the operation of restaurant

• Effectively paid invoices for 12 different companies
• Reconciled statements
• Cleared up any discrepancies with vendors

• Effectively took care of payroll for 600 employees, including entering payroll manually, cutting checks and direct deposits, along with the ACH to bank
• Handled the benefits for same 600 employees, including sign up, additions and deletions
• Assisted accounts payable for four sister companies.

• Run front house of restaurant with over 100 employees
• Oversee bar area
• Multi faceted in scheduling, budgeting etc
• Extremely focused on Guest satisfaction
• Responsible for the training and continuing education of in store trainers and new store openers.

• Scheduling, Inventory, Ordering for restaurant, payroll, invoicing, customer relations and food and liquor cost.

• Continued the responsibilities of Assistant Manger as well as Budget, Profit & Loss, General Ledger and Marketing.

• Scheduling, Keeping track of money, PRI, LRI and supervisor over 30 employees

• Wait tables
• Effectively trained over 20 employees to obtain the best possible crew for the store
• Schedule employees.

• Wait tables
• No longer need a floor supervisor, slow season.

• Waited Tables.

• Waitress/Floor Supervisor