Front Desk Customer Service

Customer and Personal Service Clerical

Food Production

Jan 2009-May 2017

Jan 2004-Jan 2009

Jan 1998-Jan 2004

PAMELA HILL

SUMMARY

Service-oriented Front Desk Clerk with eleven years background in hospitality industry. Core competencies include customer service skills, knowledge of all 3 shifts of the hotel, and procedures, as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency. SKILLS

EXPERIENCE

Front Desk Clerk

Rodeway Inn

Greet, register, and assign rooms to guests of the hotel. Running the night audit, handling large sums of money, setting up breakfast, and various clerical duties.

Verify customers' credit, and establish how the customer will pay for the accommodation.

Contact housekeeping or maintenance staff when guests report problems. Make and confirm reservations.

Issue room keys and escort instructions to bellhops. Front Desk Clerk

Days Inn

Greet, register, and assign rooms to guests of hotels. Verify customers credit, and establish how the customer will pay for the accommodation.

Issue room keys and inform housekeeping when guests report problems. Complete the night audit, matches credit card receipts that have been faxed from the bank, handles the Direct Bill Accounts.

Filing paid bills, D/B accounts and various clerical duties. Train new employees.

Set breakfast up in the mornings on third shift.

Have knowledge of HSS and Softhotel systems.

Cook/ cashier

The Salvation Army Rev. Michael David

Clean, cut, and cook meat, fish, or poultry.

2407-13th Ave. apt 5-B

Phenix City, ALABAMA 36867

Ph: 334-***-****

**********@*****.***

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. Apportion and serve food to facility residents, employees, or patrons. Monitor use of government food commodities to ensure that proper procedures are followed and turn in paperwork.

Direct activities of one or more workers who assist in preparing and serving meals.

Wash pots, pans, dishes, utensils, and other cooking equipment. Compile and maintain records of food use and expenditures. Take inventory of supplies and equipment.

Monitor menus and spending to ensure that meals are prepared economically Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. EDUCATION

Bachelor's Degree: Business Administration

The University of Phoenix

REFERENCES

upon request.

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