keyholder resume example

- Compile comprehensive lists describing products and company service offerings.

- Work closely with current clients to orchestrate flawless events.

- Exceed the expectations of guests by service, catering, and anticipating their needs.

- Administer daily communication updates when applicable.

- Conduct site inspections for clients prior to booking.

- Responsible for soliciting new client opportunities and booking dates.

- Lead on set-up, decorations, food safety, and post-event clean up.

-Assist with preparation of post event evaluation reports.

• Develop reputation for prompt, efficient service with a high level of accuracy.
• Follow all company standards in regards to paperwork and cash management.
• Create a warm and inviting atmosphere for guests and event attendees.
• Greet and direct guests upon arrival and provide them with information.
• Count money in cash drawer at the beginning and end of shifts to ensure accuracy.
• Oversee all kitchen duties while on shift.
• Monitor food storage to ensure optimal freshness to help reduce spoilage.
• Clean kitchen equipment to guarantee cleanliness.
• Utilize electric kitchen equipment.
• Coordinated with the bar tender when food orders came from them.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

• Maintained speed of service for food orders while minimizing errors and complaints.
• Delivered correct food items to tables according to order documentation.
• Garnished dishes and quickly delivered items to customers, minimizing wait times.
• Cleared tables immediately after guests left in preparation for next party.
• Excellent verbal communication with both customers and staff.
• Organized and replenished supplies at food stations to optimize team performance.
• Answered questions from restaurant patrons regarding menu items.
• Sanitized tables and followed proper cleaning methods to avoid food borne illnesses.
• Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.