KATHLEEN M MCCLURE

**** * *** **

LEBANON OR ****5-1002

307-***-****

adrldp@r.postjobfree.com

S&K Lodging

Aerotek/Assurant

Xanterra

Oregon Senior Services

Seventh Mountain Resort

Coyote Ranch Steak House

Lake Creek Lodge

Albany, OR (Sep 2020 to May 2022)

Salem, OR (Oct 2019 to Dec 2019)

Yellowstone, WY (Apr 2018 to Oct 2019)

Redmond, OR (May 2014 to Feb 2017)

Bend, OR (May 2013 to Dec 2014)

Redmond, OR (Sep 2012 to May 2013)

Camp Sherman, OR (May 2011 to Jul 2012)

Experience:

Relief Night Auditor

Customer Service Agent

senior guest agent/SR. Reservations

Home Care Assistant

Line Cook/Banquet

Line Cook/Prep Cook

Restuarant Manager/Chef

Worked at two of the hotel properties . Best Western Prairie Inn Plus and the Choice Quality Inn And Suites. I learned Choices operating systems and Best Western Virtual Matrix. Working in a franchisee environment which is different from working for a total corporate umbrella company. Grave Yard was to watch cameras, check guest in, fill the pool and jacuzzi, during the pandemic it was a little more exposed.

CSA- answering phones and building warranty claims for TMobile and Metro by Tmobile . summer season as a Sr. Guest Service Agent at front desk at Mammoth Hot Springs Hotel. Supervised either morning or afternoon desk. LMS system, supervised and made decisions I assist my mother in daily activities, in bathing, cleaning, cooking, and house hold needs as well as doctors appointments. I assist in medicines and tracking her prescriptions. A.M. Line Cook as well as Banquet Prep Cook. Set up line for breakfast. Prep is all fresh and local. Cut meat and seafood as need for the line. Assist the Chef in banquet and wedding preparations for catering.

Medical leave September 31st -blew my Right Rotatory Cuff -workers comp December 31, 2014 restaurant was closed under the Wyndham Company. Make fresh soups, set prep list, check in vendor orders, set the line for lunch and to dinner. Prepare and do desserts for the dessert menu. Grill steaks, salads, and to follow the menu to it's cooking order. Cut meats, prepared seafood and sauces. Excellent knife skills, Organized and clean work station. Proper sanitation skills.

Designed Breakfast menus, designed family style menus for dinners, cooked breakfast, cooked dinners, ASSURED QUALITY HOME CARE

Sisters Log Furniture & Home Decor

Hoodoo Ski Resort

Home Depot

Sharis of Lebanon

Village Coffee Shoppe

Chinook Winds Casino

REDMOND, OR (Jun 2010 to May 2011)

Sisters, OR (May 2008 to Jun 2010)

OR (Nov 2007 to Apr 2008)

Albany, OR (May 2005 to Oct 2007)

Lebanon, OR (Jul 2003 to May 2007)

Pacific City, OR (Jan 2004 to Jul 2004)

Lincoln City, OR (Jul 1999 to Jan 2004)

HOME HEALTH AIDE

Sales Clerk

Cashier/Cook

Garden Associate

Server - Baker

Server/Cook

Fine Dinning Server/Line Cook/Cage Cashier

learned to set up a non POS inventory system, ordered beer and wines, scheduled, Worked six to seven days a week - 12 to 15 hour shifts. Cooked and handled special event's and private parties. Cooked, washed dishes, waited tables, smoked meats. Maintain a 100 health inspection with the inspector. Baked home made breads. Very aware of temperatures and sanitation procedures. I love cooking and waiting on guest.

Customer service, cash handling, inventory, consignment book and with monthly payment. Work with customers with custom orders of furniture. Answering phone. Opening and running store when the boss is away. Cleaning and moving product. Talking with craftsmen about potential orders. Cashier for the F& B department at Hoodoo Ski resort. Restock, customer service, computer POS. Cooked on grill when needed, made pizza and prepped when needed. Garden Associate - Assisted customers in Garden questions, inventory stock, built barbaques, loaded merchandise for customers, answered questions for gardening. Full time server - customer server skills, OLCC Permit, knowledge of menu and what went into the menu items, up selling. Cash handling when needed, hosting when needed. Side duties that were assigned, Sanitation procedures. Won several in house contest and customer service appreciation. Was back up baker because of my skills in the kitchen as well. Opened coffee shop. Small 8 table breakfast and lunch place. Donuts, fresh breads, omelettes, and lunch. Waited on tables and cooked for the restaurant as well. Fine Dinning Server - In the Rogue River Room full service dinning. 1 year - Line Cook - Worked in the Deli wanted a change to keep my cooking skills up to par but hated the grave yard. Broiler, slicing, inventory control, prepping, did this for almost two year and interviewed for cage. Cage Cashier - handling large amounts of cash, customer service skills, cashing out. Education:

University of Montana; Missoula, MT; Jun 1996

Carroll College; Helena, MT; Sep 1995

Linn-Benton Community College; Albany, OR; Jun 1982 Oregon State University; Corvallis, OR; Jun 1981

Central Oregon Community College; Bend, OR; Jun 2017 Post Secondary Coursework in Criminology/Native American Studies Post Secondary Coursework in Sociology-Criminology / Native American Studies Post Secondary Coursework in Criminology - Sociology Post Secondary Coursework in Forestry. Minor in Native American Studies None in Hospitality Management

Licenses &

Certifications:

Food Handler's Card

OLCC Service Permit

Miscellaneous: I have worked in the hospitality industry since 1980. I have gained training and knowledge in fine dining service with excellent customer service skills,with emphasis on taking care of the guest. I can think fast on my feet and am not afraid of hard work and or the long hours. Teamwork is a must for me. My ultimate end is that the guest has had a great experience and leave with a thought of telling their friends to go there. I have had the opportunity to learn both sides of the business from front of the house to back of the house. I can do a fast paced breakfast line of omelettes, eggs, hot cakes and so forth. I know how to broil steaks, saute, grill, smoke meats as well as brine. I have learned banquet style cooking as well as service. Many of the guests that I have cooked for have sent me letters of appreciation and thanks for the quality of family style serving and food I presented in the last year. I have worked a full restuarant line from my years in Yellowstone National Park to the assistant kitchen manager at the Best Bet in Montana. In every establishment that I have worked, I have gained more knowledge that helps me in my career. I enjoy reading and keeping up with the hospitality industry and the trends. I have a strong passion for great service and consistent and quality food that I prepare. in recent years I have changed to a new phase in the hospitality industry, the front of the house hotel and reservations. it gives you a perspective of the business. One recognition I have seen in key resorts I have worked for is that PRIORITY : take care of the guest, make them feel like family. give them choices in what their stay should be about. Working with the front desk and eventually reservations for Xanterra, I have learned much, but I also have great joy in helping my guest design their trip and hotel. Places to stay in Yellowstone, and to visit as well as outside the park. The system we use in LMS, our band width is less in this remote area.