SARAH Rinkel

• Hiring staff, handling travel, lodging and food accomodations
• Achieved high levels of accuracy in data entry tasks while adhering to strict deadlines.
• Expedited document processing with accurate data entry and timely filing.
• Assisted in financial tasks such as invoicing, expense tracking, and budget preparation to ensure accuracy.
• Strengthened office organization by implementing new filing systems and digital record-keeping practices.
• Improved data accuracy, entering and updating records in database with keen eye for detail.
• Enhanced document management efficiency, digitizing paper records and establishing easy-to-navigate filing system.
• Input data into spreadsheets and databases.
• Reviewed files, records and other documents to obtain information to respond to requests.

Front of House:

• Establish and build rapport with customers to enhance their experience at our location and ensure repeat use of the establishment.
• Maintain order accuracy, food safety and a clean welcoming establishment
• Utilized point-of-sale systems effectively to process transactions accurately and maintain financial records.
• Performed opening and closing duties diligently, ensuring the restaurant was ready for optimal operations each day.
• Handled high-pressure situations with grace, maintaining excellent service standards even during peak hours or understaffed shifts.
• Increased guest return rate through personable interactions and genuine interest in their dining preferences.
• Balanced daily cash drawers accurately while adhering to proper cash handling procedures set forth by management.
• Monitored inventory levels for front of house supplies and communicated reordering needs to management proactively.
• Trained new staff in front-of-house procedures, customer relations, and cleaning.

Back of House:

• Food preparations, cutting vegetables, making sauces and preparing meat products while adhering to proper food safety standards.
• Cooking required dishes when asked, in a timely manner while maintaining recipe accuracy and high quality expected by establishment and customers.
• Maintaining a clean and safe work environment, including equipment maintenance and repair when needed.
• Training new staff in back of house procedures, food safety and cleaning.
• Dish washer, ensuring cooks and servers always had clean dishes, pans and utensils to keep up with the high volume necessary to conduct the service.
• Ensuring other staff are consistently upholding policies, expectations, and requirements of their positions and informing them of changes in such areas in a timely manner.