Sherry Sweeney

• Disinfected and mopped bathrooms to keep facilities sanitary and clean.
• Created spotless surfaces by dusting, sweeping, vacuuming and mopping.
• Mopped hardwood, laminate, ceramic, vinyl, glass and wood surfaces.
• Maintained a safe working environment through proper use of cleaning products and equipment.
• Developed strong relationships with clients through consistent high-quality service and friendly interactions.
• Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
• Enhanced client satisfaction by delivering thorough and efficient cleaning services tailored to individual needs.
• Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.

Checked in of RVs in systematically arranged clubs.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Monitored employee performance closely, providing constructive feedback for continuous improvement opportunities.
• Improved overall guest experience by working alongside front-of-house staff during peak hours, addressing any issues proactively before they escalated further.
• Managed inventory levels for optimal stock availability, minimizing waste and maximizing profits.
• Oversaw daily cash reconciliation processes, maintaining accurate financial records for the establishment.
• Developed strong relationships with vendors and suppliers, negotiating competitive pricing terms that positively impacted the bottom line.
• Limited portion sizes and used garnishes to control food costs.
• Streamlined order processing for faster service times, contributing to positive customer feedback.
• Reviewed daily sales reports for insights into areas of improvement or potential growth opportunities within the business operations.
• Ensured alignment with food safety regulations through regular inspections and staff education on proper handling procedures.
• Increased customer satisfaction by maintaining a clean environment
• Oversaw food preparation and monitored safety protocols.
• Motivated staff to perform at peak efficiency and quality.