Jodie Lewis

• Delegated tasks to staff members to maximize production under tight deadlines. Scheduled according to service demand needed and labour minded.
• Hired, trained and scheduled staff to maintain adequate coverage for successful operations. Built a new team after COVID. Upgraded entire banquet training manual and room diagram models.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands. Upgraded from ticket/calculator system to POS and weigh scale systems.
• Organized banquet storage and surrounding areas to facilitate access to products and materials. Routinely maintained all stored: tech equipment, furniture and linens.
• Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
• Health & Safety Committee Minute Taker
• Maintained deep cleaning on ballrooms & conference centre including carpets and windows.

Handled numerous responsibilities in a fast paced environment, such as:

• Effective and time efficient problem solving skills during high pressure services.
• Maintaining team morale and productivity while mindful of time management and labour percentages.
• Upholding top service standards founded on the guest experience.
• Overseeing organization and preparation of product and stage floor to meet and exceed the guest experience.
• Ensuring front of house duties and procedures were expertly followed and executed.

• Routinely maintained a 6-11 table section efficiently during high volume and fast paced service.
• Maintained an upbeat & positive attitude in high stress situations and while working short staffed.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.