Customer-focused service professional with hands-on experience in high-volume dining and bar operations. Skilled in front-of-house service, order management, point-of-sale (POS) systems, and team coordination during peak hours. Proven ability to handle guest relations, food and beverage service, and shift workflows while maintaining hygiene, safety, and quality standards.
Managed guest check-in counters and distributed site operational supplies
Handled mobile donation terminals and public inquiries along the parade route
Coordinated an on-site volunteer team of 4–8 people and operated two-way radio channels across safety and production units