Natalie Skoloda

Prepared food items according to standardized recipes and directions.
Continuously monitored food item levels to ensure products were stocked to appropriate levels. Replenished food items, as necessary.
Explicitly followed Aramarks policies and procedures for proper food storage, to abide by food safety and sanitation regulations.
Frequently complimented by students, customers, and colleagues for my exemplary customer service and a positive attitude.

Fall 2019:
I will return to Aramark as a Student Manager of one of the Dining Halls on Campus at JMU. I will be in charge of scheduling students and placing them in the appropriate shop locations. I will also make sure food handling and sanitary guidelines are followed. Food will be time and temperature monitored to ensure safe and fresh food is out.

Created Banquet Event Orders (BEOs) to conceptualize and strategically plan special events for active and retired army and navy service members. Managed occupancy levels for events up to 250 guests.
Led a team of 5-20 servers in the proper plating and delivery of food services to achieve the highest customer satisfaction.
Assembled staff assignments and execution instructions for the Banquet Managers use in pre-event briefings.
Trained seasonal servers on back-of-house operations and customer service expectations.

Greeted guests according to the Four Seasons Core Standards of Guest Service manual.
Adeptly performed various administrative tasks, such as: advising guests on the check-in and check-out procedures, scheduling appointments for clients over the phone and providing pre-appointment confirmation/reminder calls, and overseeing the cleanliness of the gym and locker room to ensure guests had access to all amenities, a safe environment, and an enjoyable experience.