Ashley Dye

Provided a high level of member table side service. Anticipated member needs and responded promptly. Resolved
any complaints, ensuring member satisfaction. Developed strong commitment to member service.
Monitored status of food and beverage orders; ensured delivery within designated timelines; communicated regularly
with the chef and/or kitchen personnel throughout meal period.
Shadowed and learned operational standards for front of house areas. Learned and executed Ausable Club service
standards. Learned specific menu information and provided to members as needed. Supported F&B Department and
kitchen team on logistics and private event functions.
Developing knowledge of Jonas/Point of Sale system to ensure proper and accurate billing to member accounts.
Inspect, plan and ensure that all materials, service wares, equipment and facilities are in complete readiness for
service at all times. Ensured assigned tables are cleared, reset and arranged according to department procedures
and to best service our members; Ensured all assigned opening/closing duties were completed.

Give tours of campus to prospective students and families. Provide hospitality and customer service to all prospective students. Engage in recruitment activities to help prospective student learn about and enroll at SUNY Delhi.

Provided outstanding service to all gusts by acknowledging and greeting each group on the course, providing
information on convenience cart services and product availability; solicited orders and up sold where appropriate;
delivered goods; calculated bills and collected payment. Accountable for all checks and cash transactions.
Ensured guests and dignitaries were attended to in a prompt, professional, efficient and personalized manner.
Service to National Baseball Hall of Fame members, inductees and baseball dignitaries.
Maintained order on the course by following proper golf etiquette, observing and respecting the flow of the game and
operating the cart in a safe manner. Responded to customer questions regarding the general information of facility.
Managed cart inventory by verifying and restocking supplies as needed, notifying manager of shortages and
requesting adequate stock for the following day, obtaining approval for opening and closing inventory on cart,
removing perishable items at the end of the day and keeping the cart clean.
Utilized proper procedures in serving alcoholic beverages (verify legal drinking age and/or discontinue service to
intoxicated customers); Maintained up-to-date knowledge of applicable state liquor laws and standard operating
procedures provided by the management.
Reviewed schedules for changes, calendar of events and club activities on a daily basis.