Nakita Buhs

• High-Volume Service: Providing high-volume customer service, in a fast-paced environment. With up to 500 occupants and $100,000 daily revenue.
• Event Coordination: Worked closely with event staff to deliver seamless service during live music events, sponsorship activations, and large community events.
• Assisted with training of new staff members.

(Seasonal Work from the months of April to October)

• Operated a variety of equipment including mowers, tractors, edgers, blowers, trimmers and hedge clippers.
• Applied mulch and other organic materials to support garden and landscape growth.
• Effectively managed large-scale landscaping projects, ensuring quality results and customer satisfaction.

• Prepared and portioned ingredients and meals for large scale events.
• Assisted Head Chefs in food preparation and presentation
• Maintained cleanliness, organisation, and safety standards in multiple kitchens and establishments.
• Collaborated with culinary teams to ensure efficient service

• Provided exceptional customer service to diverse clientele, ensuring high satisfaction ratings and repeat business
• Demonstrated in-depth knowledge of wines, wine lists, and craft cocktails, making personalised recommendations to enhance dining experiences
• Efficiently managed tables of up to 15 guests, ensuring seamless service and timely order delivery
• Established a strong rapport with repeat customers, increasing customer retention and encouraging repeat visits.
• Collaborated with kitchen staff and management to resolve issues, improve menu offerings, and enhance overall dining experience

• Assisted in managing the daily operations of the restaurant, including both front-of-house and back-of-house activities
• Lead, mentored, and supported a team of supervisors, front of house and kitchen staff to uphold our high standards of service
• Managed staff scheduling, training, and performance evaluations to foster a positive work environment
• Addressed guest inquiries, concerns, and complaints promptly and professionally, ensuring a high level of guest satisfaction
• Managed inventory levels, including ordering and receiving supplies, while keeping costs in check
• Collaborated with the General Manager on financial aspects, such as budgeting, cost control, and revenue tracking

• Sourced and built relationships with business partners
• Developed a hiring process with each individual Manager that meets the needs of their business.
• Collaborated with a range of networks and contacts, ensuring maximum coverage in creating a strong pipeline of candidates.
• Coordinated and scheduled interviews with the hiring managers
• Responsible for negotiating salary, bonus, commissions, stock, PTO with senior levels employees.

• Managing graduate programs ranging from 5000+ applicants
• Stakeholder management and relationship building.
• Implement candidate attraction strategies and management tools.
• Provide support and mentorship to new team members in an extremely fast-paced and ambiguous environment
• Perform face to face, over the phone, video and group interviews.

• Managed a team and kitchen ensuring shifts run effectively whilst overseeing the overnight operations
• Networked with food and alcohol representatives, purchasing and negotiating stock prices and quantities.
• Managed functions, promotions, and developed initiatives to improve the atmosphere of the venue, business costs and operation process.
• Prepared daily reports, balanced tills, spend and cost reports and procurement of stock.
• Handled customer complaints with poise and grace, finding solutions.
• Responsible for ensuring all staff comply with the Sale and Supply of Alcohol Act, Specific Restaurant Licensing and Health and Safety standards.