rika wiltshire

Roles/responsibilities: ensuring all kids age 3 -16 are wearing the correct grip socks that are provided.

Monitoring children on trampolines, slides, inflatables, etc.

My key responsibilities were ensuring kids had the correct wristband colours, and had an appropriate adult with them in case of an incident or emergency

If there was a child who was injured l'd make sure all the area Surrounded by the child is clear and no further risk of being injured I would also radio to my managers and supervisors to tell them what's going on they would come and assist me we would also inform the parents or guardians to tell them what's happened.

I was also a party host in the role, I had to provide a variety of activities such as singing, dancing, drawing, painting, if any kids had allergies, we would inform the kitchen staff

During the time of working at Jump In, I gained experience such as checking that all equipment were up to high standards and testing all of the equipment before customers entered the building. I had to learn all the procedures and policies to make sure I'm doing everything correctly

• Customer-facing role requiring patience and order retention.
• Back-of-house maintenance; cleaning, prepping meals for service.
• Regular handling of transactions, both digital and cash.
• Under supervision, behind bar role serving alcoholic and non-alcoholic drinks.
• Cleaning front-of-house areas up to required standards and ensuring presentation is up to the standards required.
• Knowledgeable in food allergies and how they affect certain orders and customers.
• Provided recommendations on specials or seasonal offerings for increased sales revenue.
• Improved customer satisfaction by providing efficient and friendly service.

• Kept guest tables neat and tidy by regularly clearing away dirty dishes and used glasses and wiping down surfaces.
• Regularly communicated with kitchen and bar staff to maintain smooth front-of-house operations, minimising potential service delays.
• Enforced social distancing policies to maximise safety of staff and customers.
• Arranged tables and set up linens and silverware in preparation for guests.
• Verified customer age and information to determine eligibility for alcohol consumption.
• Greeted and escorted guests to tables.
• Refused drinks service to guests without appropriate proof of age.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
• Discussed menu items and dietary concerns, noted special requests and suggested additional items to meet upsell goals.
• Participated in staff meetings to discuss specials, menu changes and group reservations.
• Used upselling methods featuring specials to complement dishes.