YUKIKO YAMAGUCHI

・Scheduled appointments and conducted follow-up calls to clients.

• Scheduled appointments and conducted follow-up calls to clients.
• Maintained daily report documents, memos and invoices.
• Maintained office supplies inventory by checking stock and ordering new supplies.
• Handled daily scheduling tasks and provided administrative support for entire department.
• Maintained electronic filing systems and categorized documents.
• Screened visitors and issued badges to maintain safety and security.
• Booked airfare, hotel, and ground transportation to coordinate office travel.

• Cultivated warm relationships with regular customers.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Oversaw daily operations of service team, delegated tasks, and trained new staff.
• Conducted meetings with management to discus operational issues and develop ways to improve services.
• Maintained clean and organized dining area to create pleasant and welcoming atmosphere for customers.
• Kept register accurate through correct billing, payment processing, and cash management practices.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Seated customers in timely manner by managing reservations and waitlists skillfully.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.

• rience as first point of contact for incoming guests.
• Greeted customers promptly and took orders to keep flow of traffic moving.
• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Kept kitchen, counter and dining areas cleaned and sanitized.
• Accurately operated cash register to process customer payments.
• Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.
• Readied customers' take-out orders in secure bags with appropriate amounts of condiments, silverware and napkins.
• Brewed coffee and tea and changed out drink station syrups.