Stephanie Murguia

high customer service focus with customers in mind.

• Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly with customers and colleagues.

• Responsible for guiding the stewards in their jobs.

• Assist the Chief Steward to control and analyze on an on-going basis the cleanliness of kitchen areas, banquet rooms (back of the house), equipment and utensils, operating and cleaning supplies, as well as team members’ payroll, related costs, breakage and loss.

• Provide sufficient cleaning supplies and equipment which are in accordance with sanitation standards and in good condition to the outlets and kitchen sections, for stewarding operation during a shift.

• Responsible for the results in implementing the cleaning schedule.

• Take daily inventory and make requisition of cleaning supplies.

• Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.

• Maintain and update the steward operating manual, chemical charts and cleaning charts for the team’s reference.

• Prepare and monitor the requisitions of all chemicals and equipment.

• Conduct and prepare the monthly operating equipment inventory.

• Report and monitor the breakage and loss report for operating equipment.

• Keep the storeroom in order.

• Maintain the polishing machine and the deoxidizing bath in perfect order.

• Operate and maintain the automatic dish-washing machine and other cleaning equipment.

• Provide the restaurants with sufficient dishes.

• Clean the floor and the tiles in the kitchen, corridors and stewarding areas.

• Assist the Chief Steward to check that all areas of the kitchen, canteen, and storerooms are up to sanitation standards.

• Complete the FSMS checklist in preparation for service.

• Check reservations for the day, ensure that the team is aware of busy areas in the operation.

• Perform all duties and responsibilities safely for yourself and others in the workplace.

• Assist Waiters, Bar Attendants and Kitchen team members where required.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

• Carry out any other reasonable duties and responsibilities as assigned.

Cross-functional teams to market the company’s products and services at trade shows and industry events, increasing AAA insurance calls and obtained more services calls. Coordinated with the marketing management team to define brand messaging and content marketing strategy. Edit and produce video content for social media campaigns, increasing Facebook and instagram engagement by 45%. Performed market research to uncover lucrative new business avenues and campaign ideas. Created and updated printed marketing materials, such as brochures and posters, to ensure consistent and appealing branding for towing truck companies and tools. Supported the marketing manager in coordinating promotional events and social media campaigns.

Responded to user comments on social media channels to increase the company’s online voice and present a positive, professional brand image with excellent customer service and feedback.

Building and improving processes and procedures.
Remaining calm in escalated customer interactions. Ensure loss prevention precautions
Managed a team and having strong interpersonal skills.
Demonstrated strong problem-solving and analytical skills.
Communicating with customers effectively meeting their needs

scheduling restaurant staff and delegating tasks

hiring, training, and managing restaurant staff,

ordering food, alcohol, and cleaning supplies

supervising the preparation, display, and delivery of food and drinks

ensuring prompt and friendly customer service

maintaining quality and service standards

ensuring all staff are knowledgeable about menu offerings and individual ingredients

educating staff about potential food allergies and how to make customers aware of these ingredients

maintaining good relationships with suppliers

meeting quarterly budgets and quotas

reducing operational costs

increasing productivity

Reassuring all staff follow strict personal safety, food safety and food storage guidelines

supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards

managing inventory