SHANAZ THOMPSON

• Serve tables
• Take orders
• Clean sections, restock ketchup bottles, and stock glasses and plates.
• Interact with customers

Print paper , measured equipment, put information in computer, organized items

• Operated forklifts and pallet jacks to transport materials efficiently.
• Organized inventory using warehouse management systems for accurate tracking.
• Assisted in loading and unloading shipments, ensuring safety compliance.
• Maintained cleanliness and organization of work areas to enhance efficiency.
• Forklift

• Clean and sanitize tables, vacuumed floor, store food trays, as well as restocking condiments and making sure the soda machines are working properly.
• Introduced customers to new items as well as loaded customer's points on card when taking orders.
• Occasionally, worked the coffee shop, where I would make drinks, prepare breakfast foods and sold popcorn, snacks and sodas.
• Delivered food and checking with customers if their food was as expected.
• Restocked everything that needed to be stocked as well as clean and sanitize counters and tables before closing.

• Operated POS terminals to input orders, split bills and calculate totals.
• Educated guests on daily
• And menu offerings such as appetizers, entries and desserts.
• Satisfied customers by keeping drinks topped off and anticipating needs such as such as condiments and extra napkins.
• Managed closing duties, including

• Model expected customer service standards to promote customer satisfaction, loyalty and retention.
• Hire, trained developed and monitored performance of service department staff.
• Established and oversaw department budgets for expenditures, materials and labor.
• Train employees on the importance of our People Culture, Food Culture and Business Culture.
• Provide an exceptional customer experience by serving fresh and delicious food.

• Monitored dining room area to assess server capacity and accurately estimate wait times.
• Walked through dining room during service to ensure guest satisfaction and advise servers and bussing staff of specific service needs.
• Stayed on top of server availability and table turnover to make accurate decisions about seating locations.