Thalia Brown

My responsibilities as a room attendant includes me changing linen in the bedrooms, making sure that the bedroom's have been Vacuumed, dusted and maintained common areas, hallways, and waiting areas at elevators.i also have to use chemicals to clean the bathrooms and i have to follow protocols to avoid me from having injuries and burns. while cleaning the bathroom i have to change the towels and bath mats and also insure that the bedroom always has a fresh soap, shower hat, tooth brush , shaving kit and toothpaste. when i have finished cleaning up i have to put everything as i found it if the room is still in service and if not i have to put everything out for the supervisor to see and make sure its ready for the next person to use. And if i find something valuable in the room i'm cleaning i have to call security and wait for themto take it out of the room.

While working in the Anthologist my responsibilities where making sure that the tables where ready for morning because the restaurant had a breakfast bar, and when people arrived for breakfast i would deliver there food and drinks and make sure they where happy and they had the best possible service they could ever receive. After the breakfast period our restaurant would close for an hour so our team could tidy up the floor and set up before the lunch time crowd and it was also the same for the ones coming for dinner in the evening but it would give us time to put the lunch time menu's out sweep and mop the floor and make sure all the tables where set and the cutlery was polished and ready to be used. when the Lunch time crowd came in i was a cocktail waitress which meant delivering alcoholic beverage's to tables and taking orders for food as well. I got taught how to use a cash register and card machine 's so i was able to take payments and put orders into the system and I also carried out closing shifts which meant sometimes i wasn't finishing until after 2am i would have to make sure that all the doors where locked and that i knew what time i had to be in for the following day to restart

Durning the time period i was at Flip out for, I helped my team out in many different roles such as being a Safety Marshall which meant Arriving to work early to make sure all the equipment was safe threw out the course of the day to use. it also required me to disinfect all equipment at the end of every shift and make sure everything is ready to be used for the following day. Being a safety Marshall meant being alert at all times and making sure i can see every child in my section at all times. It also meant going over rules to keep everyone safe at all times whilst being in my care.

Party host which required being able to manage my time perfectly between children's parties it also meant that i had to collect the children when they first came in, make the parents sign a waver form being responsible for their children, then put a wrist band on every child jumping and all the adults who were attending had to wear a different colour band for being a spectator. After putting the children on the trampolines i would have 50 minutes to fully decorate the children's birthday room with the decor of their choice while the children are jumping and then deliver them food ,drinks and cake with the last 30 mins that they have left and ensure that they are ready to leave on time so the next booking does not have any inconvenience's.

And Finally i was also trained in reception, which was answering the phone with a friendly approach and taking bookings for upcoming events.It also meant persuading customers to buy bigger deals for a more inclusive service and for a great price. Being a receptionist also meant making sure i looked friendly and approachable at all times and making sure i could direct everyone where ever they needed to go and having knowledge of the company incase i had any questions asked to me.

During my Time working at Megan's i was a Commis Waitress which meant processing orders and making sure the kitchen team received it for preparation. It also meant delivering food from the kitchen to the tables and answering any questions that the customers ask about the dish they ordered or dietry needs. while i was there i also had to make sure the cutlery was always polished so we never ran out and made sure the plates and cups where also polished and ready to use at any given moment. If there where no orders being made i would have to fold napkins in a certain way and make sure the tables have been wiped down and clean to be relayed for the next customer. At the endings of all my shifts i would have to make sure my area was spotless and make sure that everything was put away in its correct homes so its easily found by who ever is opening the restaurant the next day.

While working in Megan's I was also a Kitchen Porter which was a fast pace working environment but it meant emptying the plates and bowls into the food waste bin and washing off the dishes and and bowls then putting them in the dish washer to make sure they are properly clean, When the dish washer is finished i would then have to unload it and put all of the equipment from the kitchen back in the right sections and i would have to put the bars cups and blenders back in back in their correct places. Then making sure my work area was clean at all times.