Saxon Inn
Ronald Collins
Natrona Heights, PA
02.2019 - 11.2020
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Handled cash on daily basis, which built trustworthiness and loyalty with owners.
- Operated efficiently in high-volume setting to prepare and serve food and drink to all customers in a timely fashion.
- Managed accurate register and produced daily sales reports backing up inventory usage numbers.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Closed out cash register with 100% accuracy and prepared cashier report.
- Kept accurate inventories and notified management of ordering needs for liquor, beer, wine and all other supplies.
- Polished glassware, bussed tables and removed debris to keep customer areas fresh and clean.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Requested official identification for alcohol purchases and verified details, consistently meeting strict legal standards.
- Recruited and trained 3 bartenders and barbacks and scouted and auditioned performers for various special events.
- Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
- Applied excellent organizational and multitasking abilities to handle simultaneous customer, team and business needs while avoiding unnecessary delays or errors.
- Set up glassware, liquor and other necessary supplies for special events.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Developed new signature cocktails to support bar marketing brand.
- Upsold daily specials and beverage promotions to exceed daily sales goals.
- Monitored guests for intoxication and immediately reported concerns to management, contributing to safe and welcoming environments for all patrons.
- Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
- Supervised restocking of salad bar.
- Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
- Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
- Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
- Greeted and maintained relationships with regular customers.
- Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
- Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
- Checked pantry multiple times per shift and restocked it whenever food items were running low.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Strategically plated hot meals and salads in aesthetically pleasing arrangements.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Accommodated patrons with allergies and dietary restrictions by adjusting preparation methods or ingredients and confirming accuracy of plates.
- Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
- Prepared and expedited food orders to support waitstaff and other team members.
