Annie Coulson

- Working as a Food and Beverage Assistant in Owen Mac's Bar and The Brasserie at Ballygarry

- Worked as a housekeeping assistant in the accommodation department - Upkeep and deep cleaning of all public areas of the hotel on an ongoing schedule - Cleaning of bedrooms on a daily basis - Completing stay overs by resupplying guest rooms with amenities such as toiletries - Deep cleaning of all areas of the hotel at the discretion of the Housekeeping Manager - Stocking of all linen stores within the hotel - Observation of chemical safety when using cleaning products - Observation of manual handling and safe lifting procedures when moving furniture - Stocked housekeeping trollies everyday - Temporarily acted as a supervisor and checked rooms after they were cleaned by other housekeeping assistants, ordered linen and ordered cleaning supplies for the hotel

- Worked as a Food and Beverage Assistant in Restaurant 58 - Worked across breakfast, lunch and dinner services - Greeted and seated guests - Maintained relationships with regular guests - Aided in guest choices through menu knowledge, suggesting accompanying drinks, answering guest questions, making course suggestions - Properly opened and served wine to the guest table side - Respond to additional guest needs while observing their dining experience - Use of POS system to take orders, and input orders into the kitchen, and track meal timings - Practiced good cash handling procedures - Kept updated on menu changes, food and wine, and current food trends affecting the guests - Worked as part of a team, used skills and knowledge to achieve common team goals

- Collected credit card, cash and gift card payments and dispensed change for cash transactions. - Worked with POS system to place orders, manage bills, and handle complimentary items for dissatisfied customers. - Kept register accurate through correct billing, payment processing and cash management practices. - Kept updated knowledge of menu and promotions recommending specific items according to preferences and food allergies. - Greeted and maintained relationships with regular customers. - Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business. - Bussed and reset up to 20 tables per service (Breakfast, Lunch, Dinner), working efficiently to keep dining room and work areas clean.