Madison Blackburn

• Enhanced gallery sales by creating captivating and innovative artwork that attracted a diverse audience.
• Established a strong online presence for increased exposure, resulting in higher demand for commissioned pieces.
• Developed diverse art styles to cater to different client preferences and market trends.
• Worked with clients t create intimate exact commissions of what they would love.
• Vended at multiple fairs and festival, having to market to new clients and attract interest in commissions.
• I primarily work with oil paint, charcoal, clay, and mixed media

• Handled high-pressure situations with composure, effectively managing large parties or unexpected events during busy shifts.
• Answered customer questions about hours, seating, and menu information.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Enhanced customer satisfaction by promptly greeting and seating guests upon arrival
• Assisted in catering at in house venue, provided plate service, washed dishes, created charcuterie boards, and made sure guests were comfortable and all of their needs were met.

(This was a short-term job I worked while in town to handle a family emergency)

Enhanced guest satisfaction by promptly addressing concerns and providing personalized solutions.

• Streamlined check-in procedures for improved efficiency and reduced wait times.
• Managed reservations, confirming accurate details and requests, including various packages.
• Created bouquets of flowers and set tables aesthetically for package customers.
• Opened and closed bar, made drinks as ordered by tables and provided memorable experiences for those sitting bar side.
• Cross-trained on 3 separate stations in back of house. Prepped during and before shift, while putting out orders into expo quickly and accurately during very high volume nights.
• Streamlined and coordinated plans for prep lists as new menus are frequent.

• Enhanced customer satisfaction by promptly greeting and seating guests upon arrival.
• Managed reservations efficiently to accommodate walk-in guests and reduce wait times.
• Implemented table rotation system for optimal server workload distribution, resulting in improved service quality.
• Maintained clean and welcoming atmosphere by bussing tables and resetting after guest departure.
• Prepped for service and took inventory as to effectively prep for service
• Created fine dining dessert specials and coordinated holiday desserts