ASWATHY ANUJAN

• Developed visually appealing displays to optimize store aesthetics and boost sales.
• Managed cash registers, processing cash and card transactions accurately.
• Handled returns, exchanges, and refunds per company policies to ensure customer satisfaction.
• Assisted team with receiving, pricing, and merchandising new inventory efficiently.
• Delivered personalized sales support to create exceptional customer experiences.
• Executed stock rotation with markdowns and promotions to improve inventory turnover.
• Provided knowledgeable assistance to customers for various sales and service requests.

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.