Sydney Brogan

Opened cafe and set up display with baked goods to attract customers. Prepared beverages for guests while managing point-of-sale transactions. Maintained temperature logs in cafeteria to ensure compliance with safety standards. Stocked products regularly to maintain inventory levels and availability.

This job was the first for me working in a restaurant and bar atmosphere. This company allowed new workers like me to be promoted based upon growth. I started out as a host greeting customers and learning table numbers. Then I was interested in food-running to learn the menu and how to properly plate food. I was awarded the first Employee of the month for front of house crew and was then promoted to a serving position.

Developed strong customer relationships through consistent weekly service. Mastered routines for optimal customer assistance and satisfaction. Prepared snacks and lunches to complement beverage offerings. Managed cashier duties to ensure efficient transactions. Stocked supplies to maintain availability of products. Conducted inventory checks to track stock levels accurately. Designed promotional displays to enhance store aesthetics and engagement. Performed cleaning tasks to uphold cleanliness and hygiene standards.