Marilyn Cheeseman

• Oversaw daily operations of a high-volume restaurant, ensuring smooth service and guest satisfaction.

• Managed and trained a team of 40 employees front- and back-of-house staff, fostering a positive and efficient work environment.

• Developed and implemented scheduling systems that reduced labor costs without compromising service quality.

• Monitored food safety and sanitation standards in compliance with health regulations.

• Implemented team incentives and recognition programs to drive motivation and improve service quality.

• Built a cohesive team culture from day one, contributing to strong retention and positive customer feedback.

• Met or exceeded revenue targets within the first quarter of operation.

• Organized, cleaned and sanitized kitchens, bedrooms, living rooms and bathrooms to tidy and eliminate daily germs.
• Cleaned homes following specific and detailed protocols and requests.
• Operated in-house and portable vacuums to remove dust and debris from hardwood floors, carpets and upholstery.
• Coordinated home cleaning schedule based on client availability and realistic time constraints.
• Used proper chemicals and cleaning materials to optimal dilution and cleaned specific surfaces followed client requests.
• Cleaned building floors by sweeping, mopping and scrubbing.
• Interacted pleasantly with clients and guests when performing daily duties.

• Provided exceptional service to high volume of daily customers.
• Communicated with hosts, bussers and kitchen staff to prepare for and
  serve customers.
• Operated POS terminals to input orders, split bills and calculate totals.
• Updated computer systems with new pricing and daily food specials.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
• Trained new employees to perform duties.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Presented food and beverages to guests at tables.