Tanner Buckland

• Operated cash register efficiently, processing transactions for attendees.
• Collaborated with team members to ensure smooth service during busy events.
• Cleaned concession area including counters, floors, equipment, and utensils.
• Provided customer service by greeting patrons, answering questions, and resolving complaints.
• Stocked concession stands with supplies and food items.
• Operated cash registers to process payments from customers.
• Followed company procedures for opening and closing concession stands.
• Correctly received orders, processed payments and responded appropriately to guest concerns.
• Maintained exceptional standards of customer service during high-volume, fast-paced operations.
• Assisted in training new employees on proper concession stand operations.
• Monitored inventory levels of food supplies in order to prevent shortages during busy periods.
• Managed concession stand public gatherings, including concerts and sports events.
• Delegated tasks to other concession team members and prioritized duties to meet deadlines.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Warmly greeted visitors to promote great customer service and positive ordering experience.

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• Prepared a variety of crepes and dishes according to standard recipes.
• Maintained cleanliness of kitchen equipment and workstations during shifts.
• Collaborated with team members to ensure timely meal preparation and service.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Worked closely with management team in order to meet budget goals while maintaining high quality standards.
• Used company car and credit card to purchase ingredients
• Assisted chef in many private events
• Developed relationships and a loyal following with customers
• Assisted in running the restaurant in the two months of the chef/owner's

hospitalization and recovery.