Camille Broudy

• • Delivered high-quality service in a fast-paced environment during peak hours and events• Managed accurate cash handling and nightly reports• Maintained cleanliness and efficiency through opening/closing duties• Built customer loyalty through friendly, personalized service

• Managed company press and media relations

• Developed crisis response strategies

• Monitored brand reputation across media platforms

• Built strong community relations and coordinated events

• Provided excellent table service in a high-traffic environment

• Upsold beverages and created personalized guest experiences

• Handled payments and tips with accuracy and integrity

• Responsible for preparing the restaurant for opening: Setting up bar and drink stations, turning on and setting all TV’s, and striking out any unavailable items in POS system.

• Responsible for greeting and serving guest in the dining room

• Responsible for prioritizing tickets for the dining room whilst greeting and serving guest with a clean bar top.

• Responsible for training new hires on how to greet and serve guest in the restaurant.

• Responsible for closing duties: Cleaning bar and bar adjacent rooms, check off server closing duties, running server checkouts, turn off all tv's and lights.

• Tracked inventory and managed restocking needs

• Assisted customers with knowledgeable product recommendations

• Researched and fulfilled customer special orders

I was originally hired to Walk-ons as a hostess. In this position I was responsible for greeting guest as soon as they arrive, take reservations, prioritize party sizes to decrease wait times as well as roll silverware. I was then moved to work in To-Go where my responsibilities included receiving call-in orders on the phone, enter them into our POS system, collect the orders from expo to safely package them and deliver it to our guest outside. After two months in To-Go, I was moved to work as a server. As a server, I was responsible for greeting guest, providing information on current running specials, and providing their food and drinks in a timely manner. After another two months, I began splitting shifts; some as a server and other shifts as a bartender. I loved my position as a bartender the most because it awarded to opportunity to engage in a different connection with both the customers, and the waitstaff being responsible for most of the alcohol service at any given time. I was awarded employee of the month at the end of November for my outstanding attitude and good problem-solving skills.