Martina Jensen Payne
St Augustine
Summary
Dynamic food service professional with extensive experience at the Department of the Army, excelling in a la carte and banquet service. Proven ability to train staff and manage operations efficiently, ensuring exceptional customer satisfaction. Skilled in wine service and cash handling, with a strong focus on maintaining high standards of food safety and quality.
Overview
22
22
years of professional experience
Work History
Food Service Worker
Kleber Caserne Diner Facility 415th BSB S-4/DOL
Kaiserslautern
06.1999 - 11.2002
- As a Food Service Worker I was responsible for providing assistance in the daily preparation of meals for the 26th ASG, 29th ASG, 5th maintenance Company, 230th MP Company, and the US Reserves deployed from the United States, in I direct support and service of the DPC (Department Processing center) located at Kleber Caserne and R.O.B (Rhine Ordinance Barracks) dining facility. Prepared vegetables and fruits for general cooking cleaned utensils, grinders and electric peelers, slicers, ECT. I was responsible for serving up and procedures. Ensure food preparation guidelines were being follow. Supervised the receipt, inspection, and storage of the weekly supply deliveries. I worked with the dining Facility Manager, assisting in meal preparation procedures, conducting on the spot safety correction and training newly arriving employees in providing the absolutely best service for the United States Army and its military soldiers and civilians.
- Responsibilities include: Prepared a variety of food and snacks, refill salt and pepper shaker, and napkin holder, Set up tables, Chopped various food items, Cleaned equipment used for preparing food ingredients, Wrapped and packed take away food, Cleaned work area, Collected payments and ringed sales.
Lead Waitress/Bartender
United Seamen’s Service Unit#22419
Bremerhaven
04.1994 - 02.1999
- As a waitress at the United Seamen’s Service Organization, I was required to be proficient to handle all basic day-to-day floor service management. These Duties required a tremendous amount of knowledge and skill on my part. I was directly responsible for the supervision and/or training of new waitresses in the proper way to wait on tables, take orders, prepare beverages, and other job tasks. I was personally responsible for approximately $10.000, which was distributed evenly amount three on-coming cashiers. I issued and performed money exchanged operation, in six different currencies. Assisted in monitoring and operation of the United Seamen’s Organization’s gift shop. This required that I greet customers, receive and issue correct change.
- Responsibilities include: Greeted new customers and escorted them to their tables. Presented menus and answered questions about the cuisine, making recommendations upon request. Recommended wines and other drinks to customers. Wrote customers’ orders and conveyed to kitchen staff. Took orders from customers and served food, drinks and deserts. Served specialty dishes to customers at tables as required. Checked to ensure that customers are enjoying their meals – took action to correct any issues, as needed. Prepared bill/receipts and collected payment from customers. Cleaned tables and other areas as needed, after clients departed.
- Trained Certified Skills: Mise en place for a’ la carte service, a’ la carte service, banquet service, catering festivities, management a segment, advising guests on setting up an arrangement of dishes and drinks, wine and sparkling wine service, organizing coworker with trainees, involvement in organizing the daily work of the restaurant, delegation of work and supervision of the Mise en place and cleaning work, accepting and handling reservations, various accounting methods, particularly producing cash register receipts through employment of an electronic cash register, working at the buffet, including warm drinks, carving, flaming and filleting at the tables, preparation of mixed drinks, Knowledge of wine and drinks, International service methods.
Waitress/Bartender/Assistant Kitchen Supervisor
Department of the Army HQ 543D Support Group, Officers Club
Bremerhaven
10.1987 - 03.1994
- As a Waitress/Assistant kitchen supervisor, I was directly responsible for several aspects of food preparation, order taking, order delivery, as well as customer service. The many tasks demanded by these position, required that I be proficient in all areas of food service management. I was also responsible for ensuring that all kitchen personnel were well trained in all health and sanitation procedures. I reported directly to the kitchen supervisor regarding any unforeseen problem that may arise. In addition, I was responsible for ensuring that personnel were within all food service regulations; food was being prepared properly, utilizing correct procedures and proper food preparation utensils. Assisted with any problem with computerized cash register, by voiding out incorrect orders or errors, resetting current total, changing printer ribbon, and paper.
- Responsibilities include: Greeted new customers and escorted them to their tables. Presented menus and answered questions about the cuisine, making recommendations upon request. Recommended wines and other drinks to customers. Wrote customers’ orders and conveyed to kitchen staff. Took orders from customers and served food, drinks and deserts. Served specialty dishes to customers at tables as required. Checked to ensure that customers are enjoying their meals – took action to correct any issues, as needed. Prepared bill/receipts and collected payment from customers. Cleaned tables and other areas as needed, after clients departed.
- Trained Certified Skills: Mise en place for a’ la carte service, a’ la carte service, banquet service, catering festivities, management a segment, advising guests on setting up an arrangement of dishes and drinks, wine and sparkling wine service, organizing coworker with trainees, involvement in organizing the daily work of the restaurant, delegation of work and supervision of the Mise en place and cleaning work, accepting and handling reservations, various accounting methods, particularly producing cash register receipts through employment of an electronic cash register, working at the buffet, including warm drinks, carving, flaming and filleting at the tables, preparation of mixed drinks, Knowledge of wine and drinks, International service methods.
Waitress/Bartender
Department of the Army HQ 543D Support Group, NCO Club
Bremerhaven
02.1981 - 08.1987
- This position required that I possess the skills and knowledge to greet and seat in-coming customers, issue menus and/or complementary beverages, whiles customers selected their orders. Accurately took each customer order request, utilizing organizations hand-held mini computers, by inputting corresponding order code for each items selected by customers. Delivery each menu tray in a timely manner, to each specific table number. Ensure that any problem and/or suggestion were immediately brought to my supervisor for prompt attention. Directed the flow of three personnel working below me, in the effective and efficient service of all customers.
- Responsibilities include: Greeted new customers and escorted them to their tables. Presented menus and answered questions about the cuisine, making recommendations upon request. Recommended wines and other drinks to customers. Wrote customers’ orders and conveyed to kitchen staff. Took orders from customers and served food, drinks and deserts. Served specialty dishes to customers at tables as required. Checked to ensure that customers are enjoying their meals – took action to correct any issues, as needed. Prepared bill/receipts and collected payment from customers. Cleaned tables and other areas as needed, after clients departed.
Education
Career Diploma - Professional Property Management
Ashworth College
Norcross, GA12.2013
High School Diploma - Education Direct
Penn Foster
USA01.2005
Certificate - Distribution Management
Akademie Volkschochschule
Bremerhaven, Germany09.1995
Diploma - Restaurant-Management
Volkshochschule
Bremerhaven, Germany08.1994
Diploma - Office Automation
BGJ-Berufsschule
Brake, Germany08.1980
High School Diploma -
Orientierungsstufe
Nordenham, Germany03.1978
Skills
- Mise en place for a’ la carte service
- A’ la carte service
- Banquet service
- Catering festivities
- Management a segment
- Advising guests on setting up an arrangement of dishes and drinks
- Wine and sparkling wine service
- Organizing coworker with trainees
- Involvement in organizing the daily work of the restaurant
- Delegation of work and supervision of the Mise en place and cleaning work
- Accepting and handling reservations
- Various accounting methods
- Producing cash register receipts
- Working at the buffet
- Carving
- Flaming
- Filleting at the tables
- Preparation of mixed drinks
- Knowledge of wine and drinks
- International service methods
Licenses Certificates
- 2009, Government Procurement Course
- 2009, FCPA Anti Bribery Course
- 2009, Business Ethics and Conduct
- 2009, US Drivers License
- 2009, DRMS Basic Operation Course Part 2
- 2007, SARRS 1 Basic Course Certificate
- 2005, Drivers Safety Badge
- 2005, Class III 7.5ton Motor Vehicle Operator
- 2004, Heavy Forklift Operator License
- 2003, USAEUR Driver License Class
- 2002, Certified First Aid Responder
- 2001, Forklift Operator Certification
Ger Cellphone
015257418011
Awards
- 2005, Military Drivers Safety Badge
- 2003, Highly Successful Performance Rating
- 2001, Employee of The Month Certificate
- Three Letters of Appreciation
Specialized Training
- 2013, Professional Property Management
- 2009, DRMS Basic Operation Course Part 2
- 2008, Forklift Operator Re-certification Training
- 2007, Defense Logistics Agency Information Assurance Training
- 2007, SARRS 1 Basic Course
- 2006, Managing and Leading
- 2006, Leadership, Education, and Development (LEAD)
- 2006, Supervisor Development
- 2005, Manager Development Course
- 2005, Defense Distribution Management Course
- 2004, Coaching And Counseling
- 2004, Action Officer Development
- 2004, Define Sexual Harassment
- 2003, Inventory Training Course
- 2003, Basic Warehousing
- 2002, Stock Readiness Training
- 2001, Military Standard Requisitioning and Issue Procedures
- 2001, Forklift Operator Certification Training
Other Information
Clerical & Administrative Skills, Office Automation Training, Software Proficiency, Microsoft Access, Microsoft Excel, Microsoft PowerPoint, Microsoft Word, Microsoft Outlook, Computer Operator, Inventory Supply Programs, SARRS (Standard Army Retail Supply System), BOSS (Base Operating Supply System), Daisy (Defense Reutilization and Marketing Automated Information System), 20 WPM, English, German
Timeline
Food Service Worker
Kleber Caserne Diner Facility 415th BSB S-4/DOL
06.1999 - 11.2002
Lead Waitress/Bartender
United Seamen’s Service Unit#22419
04.1994 - 02.1999
Waitress/Bartender/Assistant Kitchen Supervisor
Department of the Army HQ 543D Support Group, Officers Club
10.1987 - 03.1994
Waitress/Bartender
Department of the Army HQ 543D Support Group, NCO Club
02.1981 - 08.1987
Career Diploma - Professional Property Management
Ashworth College
High School Diploma - Education Direct
Penn Foster
Certificate - Distribution Management
Akademie Volkschochschule
Diploma - Restaurant-Management
Volkshochschule
Diploma - Office Automation
BGJ-Berufsschule
High School Diploma -
Orientierungsstufe