Meghann Thoma

• Supervised daily operations to ensure efficient workflow and high-quality service delivery.
• Trained and mentored team members on best practices in customer service and food preparation.
• Implemented new inventory management procedures to reduce waste and improve stock accuracy.
• Assigned tasks effectively to optimize staff performance during peak hours.
• Resolved customer complaints promptly, enhancing overall satisfaction and loyalty.
• Completed store opening and closing procedures and balanced cash.
• Oversaw cash handling procedures, ensuring accuracy and proper documentation at all times.
• Provided exceptional customer service by addressing inquiries, resolving issues, and maintaining a welcoming atmosphere for patrons.
• Collaborated with management to develop strategies for improving overall store operations.

Learned all of the front of house positions and actively worked them throughout my time at the company.

Handled day to day paperwork and handled all of the cash on a daily and weekly basis.

Helped with the restaurant's bar program and created seasonal cocktail menus.

Responsible for weekly inventory and management of what products were selling well and replacing what wasn't selling as quickly.

Managed the front of house staff on a daily basis. Responsible for cutting when appropriate and making sure daily tasks were being accomplished.

Responsible for daily audits of tips from every staff member.

Executed cocktails on the menu in a timely and efficient manner.

Made fresh juices, multiple simple syrups and purées by hand daily.

Helped create seasonal cocktail menus by contributing my own drink recipes.

Handled very high volume shifts with efficiency and a very positive attitude.

Helped train servers on wine, beer and spirit knowledge.

Worked in a very high volume environment. Learned the basic cocktails and then expanded my knowledge from then on.

Developed a great knowledge and love for beer.

Trained servers and bartenders on speed, accuracy and efficiency in a high volume environment.

Made juices and purées by hand daily.

Handled cash and accurately did paperwork daily.

Helped develop cocktail programs in other departments of the hotel including In Room Dining and Red Bar.

Attended an extended company training program to be able to train new employees at any Hyatt in the country.