Carlos Zamora

Organized menus in a neat manner on each table prior to opening hours.

Set up tables with cutlery, plates, glasses, and condiments before opening hours.

Stocked glassware and other supplies at the bar area as needed.

Bussed tables after customers had finished their meals.

Cleared dishes from the tables after guests had finished their meal.

Ensured that all areas of the restaurant were kept clean throughout shifts.

Cleaned and sanitized dining areas including tables, chairs, floors, windowsills, carpets.

Always maintain clean and orderly work areas, maximizing the efficiency of movement within the place.

Inspect the material that will be delivered to the client, ensuring that it meets the quality requirements that the company offers.

Highly efficient communication with my bosses, notifying how the establishment is doing during each day.

Revision of the material arrived at the shop.

Weekly inventory of the material at the warehouse.