Lauren Christine Ho

Naples is an extremely high volume fast service restaurant located in Downtown Disneyland. Our average table turn times are about 30 minutes and sections have anywhere from 4-8 tables in them. Daily sales range from $2k-$4k on all shifts.

• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Served food and beverages promptly with focused attention to customer needs.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers and represent Disney during all interactions. Standards are high here on property.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Handled cash transactions accurately, contributing to balanced daily financial reports.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
• Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.

I had the privilege to be included in the opening of a new location for this restaurant group. It was an exciting experience and I was able to learn a lot of new things. My department was FOH and I was responsible for Servers, Food Runners, and the Host team.

• Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
• Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.

Orange Hill is a well known event center in the city of Orange. They have three large event spaces where they host special occasions like weddings, company parties, birthday parties etc. Guest counts generally range from 50-300 people. On the restaurant floor we are expected to provide elevated dining experiences while demonstrating extensive knowledge on food and wine offerings.

• Ensured timely preparation of event spaces according to client specifications, providing them a hassle-free experience on their special day.
• Enhanced guest satisfaction by overseeing banquet operations and ensuring smooth execution of events.
• Collaborated with culinary teams to design customized menus, meeting the specific needs of clients and guests.
• Resolved customer complaints effectively, turning potentially negative experiences into opportunities for improvement.
• Maintained clear communication channels between all departments involved in banquets, contributing to successful event outcomes.
• Evaluated employee performance routinely through constructive feedback which contributed towards professional growth and development.
• Handled client inquiries promptly and professionally, fostering excellent rapport and driving repeat business.

My main responsibility at BJS was working as a supervisor on the expo line. It was my responsible for reducing waste by ensuring that the proper food orders are grouped together before being taken out to the appropriate tables.

• Monitor and track incoming food orders and communicate needs with appropriate stations in the kitchen
• Keep ticket times as low as possible by creating continuous communication between myself and the kitchen team members completing my orders.
• Communicate with servers and tables when issues arise that create delays in ticket times
• Reduce food waste by performing efficiently as EXPO
• Managed inventory control, reducing waste and optimizing resources allocation.
• Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
• Improved customer satisfaction by ensuring consistent quality of food and service.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
• Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.