Maggie Black

This was my second season at the Matterhorn. Last year I was a busser, and this year I was the head food runner. I was hoping to serve this year, however the owner prefers his servers to be 21. So instead I ran food full time, bussed on Sundays, and hosted when needed.

• Maintained speed of service for food orders while minimizing errors and complaints.
• Trained and mentored newly hired employees to explain process flow and safety procedures.
• Cleared tables immediately after guests left in preparation for next party.
• Collaborated well with other food runners to deliver orders accurately.
• Cleaned and sanitized food preparation and serving areas.
• Operated cash register and processed payments from customers.
• Monitored food and beverage supplies, assisting with restocking when needed.
• Provided attentive service and proactively assessed guest needs.

I started at the Sunday River Brewing Co. in 2018 where I started as a busser. I worked my way up to hosting very soon after starting, then brought the idea of a food runner/expo up to my manager and began doing that as well. A couple months before I left this establishment I had worked a serving position as well.

I worked and progressed for four years in this fast paced bar, but made the decision to leave due to growing up and needing better money and better management.

• Greeted customers at front counter to answer questions and input meal orders into POS system.
• Counted cash drawer before shift and balanced at end of shift to reconcile sales.
• Trained new employees in operational procedures and modeled duties for front and back house positions.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Interacted with guests to obtain feedback on product quality and service levels.
• Monitored food quality and presentation to maintain high standards.