Nancy Michaud

• Trained new servers on menu knowledge, table service standards, and point-of-sale order entry.
• Coordinated timely food and beverage delivery with kitchen staff to maintain smooth service flow.
• Managed guest tables with attention to special requests, dietary needs, and accurate order details.

Waitstaff, bartender, and prepared rake out orders.

Business closed or would have stayed.

• Processed cash, credit, and voucher transactions accurately at gaming cage and register
• Balanced cash drawer and reconciled discrepancies following established casino procedures
• Verified customer identification and age requirements for regulated transactions
• Issued chips, payouts, and receipts while maintaining strict compliance with policies
• Maintained secure handling of currency, tokens, and confidential financial records
• Resolved guest payment questions courteously and redirected complex issues to supervisors

• Directed daily diner operations, balancing service quality, staffing, and customer satisfaction.
• Managed ordering, inventory control, and vendor relationships to maintain consistent food supply.
• Supervised front-of-house and kitchen workflows to support efficient meal preparation and service.
• Developed employee schedules, assigned duties, and resolved coverage gaps during busy shifts.

Manager of multiple locations, New Hampshire to Mass Border.

Incharge of cooking when needed, waitstaff, cashier, training, deposits and opening closing Resturants

• Supervised daily restaurant operations to maintain service consistency and guest satisfaction.
• Coordinated staff schedules, shift coverage, and labor needs to support smooth front- and back-of-house workflow.
• Trained team members on service standards, food safety, and point-of-sale procedures.
• Monitored inventory levels and placed supply orders to prevent stock shortages.
• Resolved customer concerns promptly to preserve positive dining experiences and repeat business.
• Reviewed cash handling, sales records, and closing procedures for accuracy and accountability.
• Enforced sanitation, safety, and compliance procedures across dining and kitchen areas.
• Improved team performance by coaching employees and reinforcing operational expectations.
• Maintained professional, organized, and safe environment for employees and patrons.