Sophia Laurino

Lead Waitstaff; March 2023-Current

• Organized luncheons, dinners, conferences and special events.
• Assessed event success and identified improvement areas through client feedback.
• Selected décor and event materials fitting clients' requests and vision.
• Maintains and monitors equipment inventory (scrollware, china, flatware, glassware, utensils, etc.) and recommends replacement or repair as needed.
• Performs cleaning, safety, and sanitation functions.
• Demonstrates knowledge of customer service and etiquette. Able to continually learn and pass on service knowledge to other team members.
• Coordinates planning, packing, delivery, and set up of events.
• Trains students, temps, and on-call staff to Boston College levels of service.
• Maintained presence on dining room floor and assisted team to support efficiency of service.
• Adhered to and enforced health and safety standards regarding food preparation, serving and storage.
• Monitored temperatures of prepared food and cold-storage areas.
• Supported serving staff in delivering accurate and well-presented food orders.
• Stocked displays with new and transferred merchandise.
• Use of UngerBoeck systems for event sheets, diagrams, and event estimates

General Service Worker; October 2022-March 2023

Tully Family Café

• Barista training using Starbucks products and crafting beverages following company guidelines and standards.
• Preparation of all hot and cold food items for use on front of house salad lines.
• Create pre-made menu items along with custom made "experiment" bowls.
• Cleaning and sanitation of kitchen, front of house, and espresso machine.
• Acquired new skills to support team and accommodate customer needs.
• Prepared ingredients like cut and cook food items to prepare salads.
• Use of temperature logs for refrigeration units.

Café 129

• Rotated stock items and ingredients to maintain freshness.
• Create custom bowls and deli sandwiches based off customer's preference.
• Bake desserts and prepare food products for salad and deli stations
• Protect customers from food-bourne illnesses by cleaning and sanitizing surfaces and equipment frequently throughout the kitchen and café.
• Adhered to food service sanitation guidelines and standards.
• Managed inventory and rotated food products in storage to avoid spoilage and waste.
• Operate industrial appliances such as ovens and dishwashers.
• Use of temperature logs for refrigeration units

Dining Temp Pool; October 2017-October 2022

Heights Catering

• Set up and breakdown of event equipment at each location
• Perform multiple styles of service such as passed appetizers, buffets, and full service plated meals.
• Reviewed food preparation to be aware of allergens or dietary restriction.
• Maintain cleanliness of event such as bussing tables and sanitizing areas frequently.
• Build bar inventories for events
• Bartending services such as wine service, full bar, mixing specialty drinks, and inventory at the end of event.
• Events worked includes athletic meals, retirement parties, weddings, holiday parties, Board of Trustees meetings, Presidential events, grand openings, Commencement weekend and Alumni weekends.

Luxury Box Server

• Set up of luxury boxes in Alumni Stadium prior to football games such as stocking beverages, stadium snacks, and catered foods.
• Coordinating food menus with cooks for boxes.
• Maintaining customer satisfaction throughout games by keeping food and beverages stocked as requested by owners.
• Processing credit card payments at end of each game.
• Inventory on supplies following each game to prepare for upcoming game.

The Bean Counter

• Brewed coffee that was self service style, restocked hot soups and grab and go snacks throughout the shift.
• Processed cash, credit card and dining plan payments.
• Inventory at the end of every shift for food products and scrollware.
• Maintained cleanliness and sanitation of shop.
• Use of temperature logs for refrigerators and hot foods.

One week position working as a Tent Supervisor at the US Open located at The Country Club in Chestnut Hill, MA. Tent was owned by Bank of America and clientele included local branch workers, regional presidents, and CEOs of the company.

• Supervised team of four employees in US Open corporate tent for Bank of America, maintaining positive and productive atmosphere to enhance employee experience.
• Monitored staff members at catering events and functions, providing in-depth instructions ahead of time.
• Directed food delivery and presentation to maintain catering operations.
• Executed scheduling, logistics and follow-ups with event staff.
• Communicated with vendors regarding back order availability, future inventory and special orders.
• Collaborated with tent hosts to coordinate schedules and meal times based on events occurring within the tent throughout the week.
• Set up and breakdown of all catering supplies at the beginning and end of the week.

• Prepared serving and appetizer trays and setting tables in setup for events.
• Performed beverage services such as water, wine, and coffee service.
• Collected dishes following each course, cleared glassware, and maintained customer satisfaction.
• Performed different styles of service such as passed appetizers, buffets, full service plated, and family style meals.
• Work with kitchen staff to address any allergy concerns or dietary needs that may be a concern.
• Full set up and breakdown of event venues and catering equipment.

Hostess

• Greeted guests and gathered information to seat groups.
• Supported serving staff to keep dining room presentable and ready for guests.
• Monitored dining area to assess capacity and estimate wait times.
• Developed long-term relationships with customers to increase opportunities for repeat business.
• Answered phone calls to schedule and confirm reservations, and answer any service questions.

Server

• Greeted customers, answered questions, and recommended specials.
• Operated POS terminals to input orders, split bills, and calculate totals.
• Maintained satisfaction by topping off drinks and offering condiments, napkins, and other items.
• Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.
• Enforced age requirements for consumption of alcoholic beverages by checking identification.
• Completed cleaning duties by sweeping and mopping floors, vacuuming carpet, and cleaning server stations.
• Provided exceptional service to high volume of daily customers.
• Cleared table and bussed dishes to allow for quick setups.
• Maintained accuracy while handling payments, giving change and printing receipts to customers.
• Stocked server areas with supplies before, during and after shifts.
• Resolved customer concerns with friendly and knowledgeable service.
• Developed strong and lasting relationships with regulars.
• Communicated with kitchen staff to stay up-to-date on menu availability.
• Followed all sanitation protocols for cleaning and food handling.

To-Go

• Take orders over the phone and answer any menu or allergen questions the customers may have.
• Process credit card payments over the phone, and cash transactions.
• Calling patrons to inform make their order is ready for pick up.
• Expedite orders upon pickup time.

Keno Attendant

• Collected money for games and provided customers with tickets and correct change.
• Answered questions about gaming rules and policies.
• Described and explained games available to potential customers to attract new players.
• Scanned winning tickets to calculate payouts.
• Assisted patrons with payouts.

Cashier

• Wiped down counters and conveyor belt to maintain cleanliness.
• Helped customers find specific products, answered questions and offered product alternatives.
• Operated cash register, cash and credit card payments, issued receipts, and provided change.
• Wrapped items and bagged purchases properly to prevent merchandise breakage.
• Memorized PLU codes for dedicated products.

Produce Clerk

• Rotated stock to maintain freshness.
• Followed company guidelines for cleaning and sanitizing work surfaces and equipment.
• Removed expired and overripe items to provide freshest options and eliminate health risks.
• Assessed floor displays to restock merchandise.
• Transferred produce to sales floor from storage areas and arranged inventory.