Maryanne George

Motivated professional transitioning from various backgrounds. To a new role in data entry. Demonstrated skills in data management, POS systems, data inventory tracking, and Windows from previous experience. Certified in basic computer skills with efficient typing across all Microsoft & Windows applications. Proven track record of success in previous roles. Eager to apply these skills and experiences to new challenges in data entry, with a commitment to continuous learning and growth.

• Certified Drivers License
• Serve safe certification, 2022
• Shriver Job corps, culinary program Food service/pantry cook/baker Training and certifications 2000-2001

• WAITRESS, Writing patrons orders on slips, memorizing orders, or entering orders into computers for transmittal to kitchen staff in a 50+ seat restaurant. Serving patrons in an efficient and friendly manner. Cleaned tables, floors and work areas. The ability to multitask and manage the front of the house with ease. Collected money from patrons to pay for their orders. Memorized restaurant’s menu for drinks, meals and beverages as well as daily specialty dishes. Assisted host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating and thanking guests. Common sense and ability to follow thru with tasks
• PREP COOK / LINE COOK / SOUS CHEF, Kept work spaces clean, stocked, and organized. Prepped food according to recipes and portions. Followed all food and safety protocols. Prepared food and meals before events. Assisted in washing cookware, dishware and equipment. Stored, labeled and dated all food items according to policy, following HACCP guidelines. Complied with federal, state and local health and sanitation regulations and department sanitation procedures. Obtained daily production schedule and preparation requirements from the Chef. Prepared items on production lists following quantities and recipes. Completes orders from steam tables and grills as well as serving patrons at multiple stations. Resolved customer concerns and answered questions in a respectful manner. Used approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. Proven ability to work under pressure. Capable of standing on feet for a period of 8 hours at a time. Replenished raw food, garnishes, and other ingredients to serving lines. Works well as a team player with a positive attitude.
• BANQUET MANAGER/ GARDE / PANTRY CHEF, Prepped all food according to daily production sheets. Set up and take down dining hall as needed. Advises and critiques staff. Delegates responsibilities. Multitasks with multiple stations. Improved efficient, sequence service, order and expediting in the kitchen. Reduced food costs by 5% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management. Created additional specialty diets on menu. Created various types of cuisines such as Mediterranean, Vegan, and Asian. Ability to use local agricultural resources to make the menu more appealing. Ability to lift 50 – 75 pound
• NEWSPAPER COURIER, Organizational skill and communication with customers. Highly organized and able to maintain detailed records of deliveries, pickups, and customer requests. Delivering newspapers to both stores and individual customer. Time management skill to get newspaper delivered on time

WORK REFERNCES AND PERSONAL REFERENCES ARE AVAILABLE UPON REQUEST.