I have been a member of the AAFES food management team for the past 12 years. I have extensive knowledge in Customer Service, Ordering, Book Keeping, and Crew Management. I am Food Management Professional certified by the National Restaurant Association.
30 Jan 1997 - Courtesy Award
23 Dec 1997 - Proficiency Award
9 Jun 1998 - Proficiency Award
9 Sep 1999 - Excellence Award
1 Sep 2000 - Excellence Award
16 Nov 2000 - 5 Year Service Award
15 Dec 2002 - Excellence Award
17 Jan 2006 - 10 Year Service Award
23 May 2008 - Excellence Award
24 Oct 2008 - On the Spot Award SRA
27 Oct 2008 - On the Spot Award SRA
30 Nov 2009 - On the Spot Award SRA
16 Nov 2010 - 15 Year Service Award
19 May 2011 - On the Spot Award SRA
21 Dec 2011 - Thanks for Contributing Award
26 Nov 2012 - Thanks for Contributing Award
Up-sold additional menu items, beverages and desserts to increase restaurant profits. Recorded customer orders and repeated them back in a clear, understandable manner. Served fresh, hot food with a smile in a timely manner.
Up-sold additional menu items, beverages and desserts to increase restaurant profits.Took necessary steps to meet customer needs and effectively resolve food or service issues.Recorded customer orders and repeated them back in a clear, understandable manner.Correctly received orders, processed payments and responded appropriately to guest concerns.Served fresh, hot food with a smile in a timely manner.Communicated clearly and positively with co-workers and management.Resolved guest complaints promptly and professionally.Served orders to customers at windows, counters and tables.Packaged menu items into bags or trays and placed drink orders into carriers.Accurately measured ingredients required for specific food items.Prepared and served beverages such as coffee, tea and fountain drinks.Quickly and efficiently processed payments and made accurate change.Maintained a neat, well groomed appearance including impeccable personal hygiene, hair restraint and minimal jewelry that met company standards.Followed all established restaurant practices and procedures.Quickly unloaded product shipments and stocked freezers.Assisted management with monthly inventory control and weekly stock ordering.
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