ASWATHY ANUJAN

• Built attractive displays and effectively merchandised products to enhance store appearance and drive sales.
• Managed cash registers, accurately processing both cash and card payments.
• Processed returns, exchanges, and refunds in accordance with company policies, ensuring customer satisfaction.
• Supported the team with receiving, pricing, and merchandising new inventory.
• Created excellent customer experiences with personalized sales support and assistance.
• Rotated stock using clearance markdowns and special sales promotions to optimize inventory turnover.
• Assisted customers with various sales and service needs, providing knowledgeable and friendly support.

Key Responsibilities:

• Welcoming guests warmly and making them feel comfortable.
• Accurately noting down food and beverage orders from customers.
• Being knowledgeable about the menu, including daily specials and any changes, to answer questions and make recommendations. Memorized menu additions, changes, and limited offerings.
• Delivering orders to the table in a timely manner.
• Periodically checking in with customers to ensure their needs are met and they are satisfied with their meals.
• Handling cash, credit, or debit card transactions accurately.
• Communicating orders and any special requests to the kitchen staff clearly.
• Suggesting additional items such as appetizers, desserts, or drinks to increase sales.
• Adhered to safety, sanitization, and food handling guidelines.

Head Hostess, Swiss Chalet

• Greeted and welcomed guests, providing a warm and friendly first impression.
• Escorting guests to their tables and providing them with menus.
• Handling reservations and managing the waitlist during busy times.
• Taking phone calls for reservations, inquiries, and takeout orders.
• Communicating accurate wait times to guests and ensuring they are comfortable while waiting.
• Coordinating with servers to balance the seating and ensure efficient service.
• Expressing gratitude to guests as they leave the restaurant.
• Adhering to health and safety protocols, including seating arrangements and guest flow.
• Informing guests of daily specials and any changes to the menu.
• Ensuring the restaurant does not exceed its capacity and managing the flow of guests.