Monét Coleman-Onativia
Hamden,CT
Summary
To secure a challenging yet rewarding position that will build on my current experience and transferable skills within an organization whose core mission and values are committed to improving, teaching, and growing one's knowledge and expertise in the field of service, education, and community.
Overview
18
18
years of professional experience
Work History
Server
The Cheesecake Factory
Trumbull, CT
02.2016 - Current
- Chief responsibility is to take orders and serve them to customers while ensuring that all the primary requests of guests are accommodated
- New Employee Designated Trainer/Shift Lead
- Ensure cash and credit card receipts are reconciled and balanced after each shift, ensure balance sheet paperwork is legible and orderly for manager closeout review
- Ensure that all the operating standards of the restaurant when it comes to food handling and preparation are observed
- Provide overall friendly, efficient, and satisfactory service for guests to have an excellent dining experience
- Team Player in supporting co-workers with food runs and any additional assistance when needed to ensure timeliness of food served
- Spanish translator as needed for guests and employees.
Dietary Aide P/T
Yale New Haven Health
01.2020 - 02.2021
- Chief responsibility is to coordinate patient meal orders, adhere to dietary guidelines per patient, follow diet office script when speaking with patient over the phone, assure data implemented accurately and timely in computer system
- Provide overall excellent, courteous, and professional customer service
- Prep meal trays/supplements to assigned floors under my portfolio
- Assure the safety of patients, staff, and visitors through enforcement of department safety policies and procedures.
Customer Service Representative/ Operations Assistant P/T
Raymour and Flanigan
12.2016 - 09.2017
- Provide friendly and professional customer service and operations support
- Process customer sales, balance cash drawers, and prepared bank deposits
- Maintained customer invoice files
- Answered/directed calls from delivery staff, to proactively resolve any customer related issues.
Restaurant Server
John Davenport's at the Top of the Park
02.2014 - 12.2015
- Provide excellent dining experience for guests
- Oversee Breakfast Banquet Set Up and Operation
- Spanish translator as needed for guests and employees.
Pantry/Sushi Cook
PF Chang's China Bistro
Baltimore, MD
01.2012 - 10.2013
- Lead Pantry Cook
- Sushi chef for companies first trial sushi roll out
- Train staff, (Proper procedure in food preparation)
- Maintain/Stock pantry station.
Restaurant Server/Hostess/Cashier
Olive Garden
Atlanta, GA
01.2009 - 10.2010
- Provide excellent dining experience for guests
- Spanish translator as needed for guests and employees
- Employee of the Month (Two Consecutive Months, Apr-May 2010).
Cashier/Customer Service/Stock
Yale College Book Store/Barnes & Noble
New Haven, CT
05.2006 - 06.2008
- Information desk
- Customer service representative for Children's Department and Clinique desk
- Complete search / info request transactions
- Filing, Book Orders, Answering phones
- Emptying book drops and discharging book returns
- Served as barista for the cafe.
Education
Bachelor of Arts in Culinary Management - Culinary Arts
The Art Institute of Atlanta
12.2009
Skills
- Bilingual (English, Spanish)
- Administrative MS Suite/Excel
- Team Lead/New Employee Trainer
- Cash Drawer Reconciliation
- Cash Handling
- Team-oriented and dependable
References
Available upon request
Timeline
Dietary Aide P/T
Yale New Haven Health
01.2020 - 02.2021
Customer Service Representative/ Operations Assistant P/T
Raymour and Flanigan
12.2016 - 09.2017
Server
The Cheesecake Factory
02.2016 - Current
Restaurant Server
John Davenport's at the Top of the Park
02.2014 - 12.2015
Pantry/Sushi Cook
PF Chang's China Bistro
01.2012 - 10.2013
Restaurant Server/Hostess/Cashier
Olive Garden
01.2009 - 10.2010
Cashier/Customer Service/Stock
Yale College Book Store/Barnes & Noble
05.2006 - 06.2008
Bachelor of Arts in Culinary Management - Culinary Arts
The Art Institute of Atlanta
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