Gissel Renteria

When i swerve customers i have to handle high-pressure situations with composure and maintain service standards. It's important to exhibited strong multitasking abilities, balancing multiple tables and orders while delivering prompt service. Just as importantly I maintain a clean and welcoming dining environment, ensuring a positive guest experience. We are responsible for handling cash transactions and credit card machines to cash out customers. Teamwork atmosphere among staff members through clear communication and collaboration during shifts is often practiced during all shifts. I enhance customer satisfaction by providing attentive service and promptly addressing any concerns.

When i worked at Fry's as a cashier I greeted customers upon entering. I helped determine and aid any of their needs. I Operated cash register for cash, check, and credit card transactions with accuracy. I helped customers complete purchases, locate items and join the Fry's reward program. I assisted customers with inquiries about the Fry's app and digital coupons. I maintained and organized merchandise in front lanes. I worked a flexible schedule and extra shifts to meet business needs

While working the temporary position for the city of Mesa though an agency. I worked in Development services. Job duties include: interacting with customers, becoming more familiar with navigating different websites, aid customers though multiple portals, direct customers to the correct department, help orchestrate building permits and code compliance cases and collaborate with staff members to develop the city of Mesa. The office operated in person and over the phone.

While working the role of a waitress I take on many responsibilities. When a customer first walks into the restaurant my first task is to greet them and either show them the way to a table suitable for them or collaborate with staff members to advise customer of wait times. Once seated I offer or recommend beverages and appetizers. During each tables' visit it is important to remain calm and in control. Working in the restaurant industry I have become proficient in balancing multiple tasks. After customers have eaten their meals I politely collect payment and maintain accuracy. Throughout their visit I prioritize engaging with customers in order to create a pleasant and comfortable experience.

During my previous role as prepcook/line cook I acquired a knowledge of functioning under stress while simultaneously keeping my work space under control. Working as a prep cook was a little more relaxed than a line cook. I took authority in preparing food portions and maintaining the cooks' line stocked. I worked sufficiently in pursuance of getting as most done as I could. Being a line cook was more aggressive. My duties were to cook meals according to recipes and customers' requests and strategize an organize manner of doing so.

A host's job can be considered the most crucial due to the fact that it is a guests first impression of the company. Holding this job title my duties were to greet the customers and create connections with them. I took togo orders by phone, answered any customer questions and informed them if there were any wait times. This location of red robin was vastly technically advanced. I would take walk through of the restaurant during occupied times with an iPad an updated the seating positions, marking what tables are taken, which ones are dirty, which ones are available as well as assigning reserved parties to tables.