Stephanie Farris

My role as Head Server/ Assistant F&B Manager at Bishop Country Club included, but not limited to, the following list of duties and responsibilities:

• Training and overseeing of new hires in front of house operations.
• Promoting and advertising the "19th Hole Bar & Grill" to increase business and drive sales.
• Professional daily interactions with Members and guests, promoting and establishing strong business relationships.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Directed and managed banquet functions for 50 - 250 person event
• Facilitated successful events by coordinating staff schedules, delegating tasks efficiently, and providing clear direction during high-pressure situations.
• Boosted revenue generation through proactive promotion of venue capabilities during site tours and consultations with prospective clients.
• Oversaw daily financial transactions, including cash handling procedures, revenue tracking, and budget analysis for continuous improvement efforts.
• Conducted regular performance evaluations for staff members, identifying areas of improvement and creating action plans accordingly.
• Coordinated special events, working closely with clients to ensure their needs were met while maintaining budgetary constraints.

• Developed and implemented engaging lesson plans to enhance student learning experiences.
• Coordinated indoor and outdoor spaces to facilitate creative play, learning and motor-skill activities and safety.
• Attended professional meetings, educational conferences, and teacher training workshops to maintain and improve professional competence.
• Collaborated with faculty members to evaluate and improve curriculum.
• Collaborated with parents and guardians to foster a supportive educational environment for students.
• Provided diverse materials and resources for children to explore new concepts and learn problem-solving.
• Established and enforced rules for behavior and to maintain order among students.
• Observed and evaluated performance, behavior, social development and physical health, and prepared and administered graded tests and assignments.

• Responsible for all scheduling, banking, weekly ordering, as well as vendor relations for operations concerning Good Earth Yogurt and associates.
• Subject to extensive training and research of the production and sourcing of various wines and spirits served on location.
• Interviewing, hiring, overseeing, and training of all applicants and new hires.
• Established control systems for cost and labor meeting budget guidelines.
• Developed personal growth opportunities, empowering employees to produce results and meet goals.
• Reduced workplace safety or health hazards by enforcing work practices and procedures.
• Coached and motivated team, driving sales and delivering exceptional customer service.
• Managed incoming emails, phone calls, and ordering of supplies daily.
• Created a strong relationship with vendors