Beth Johnson

Experience

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  Spoleto

  Jan 1999 - Jan 2004

  Food Server

  Provided guests with excellent service while maintaining flow of the restaurant.Balanced the tasks of preparing salads, desserts, soups, and cappuccinos, as well as answering phone to take reservations and to-go orders, while providing a great experience for guests.Trained new employees on computer system, menu and restaurant policies and procedures, as well as supervised them as they started off on their own.

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  Caffe Bella

  Jan 2004 - now

  Food Server

  Create rapport with the guests, resulting in a welcoming and enjoyable experience.Address concerns of our guests regarding specific diet or allergy concerns and problem solving by suggesting specific items that may be more suitable to their needs.Operate an independent area of the restaurant and maintain a balanced flow of that area while continuing to work as a team player, helping coworkers to maintain that same flow.Provide guests with great service, ensuring a future return visit while maintaining the restaurants Zagat rating. Show less

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  Massasoit Community College

  Sept 2005 - Sept 2007

  Designed and created two weekly job posting boards on campus for students to have quick access to current available positions within their degree major.Actively involved in the planning and facilitation of the yearly Job Fair on Campus.Informed students about some important tools regarding available jobs, valuable resume and cover letter writing information, job and career websites, and provided assistance with the resume writing computer program.Answered phone and communicated with businesses about available jobs, recorded pertinent information about each job and then entered the information into the data base. Show less

  • Career Services Clerk

    Sept 2005 - Sept 2007

  • Associate Coordinator of Media Axis

    Sept 2005 - May 2007
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  St. Patricks Manor

  Feb 2012 - May 2012

  Food Service Intern

  As a food service intern, I learned about how a large scale nursing home kitchen operates. Serving 3 meals a day and supplements to 300+ residents and catering to their dietary needs requires a very detailed and regimented system. I have utilized different pieces of food equipment and prepared food items for 300+ people for various meals. I have learned about the inventory process of a large kitchen as well as how to use a knife properly. Working the number one position on the tray line is an important position, as this person is responsible for calling out the correct meal that suits a particular residents diet, and in a timely manor in order to get 300+ meals to the residents within an hour. I have also worked with Geri-menu, the computer program where the residents profiles are kept and each meal ticket is printed from. In this program I have made diet changes for the residents per the request of the RD. I have also been exposed to other aspects of the system, such as recording the residents weekly weights, and updating the rotating menu's for the residents. Show less

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  Massachusetts General Hospital

  Sept 2013 - Jan 2014

  Research Technician

  During my internship at MGH I also worked per-diem as a research technician for a peanut allergy study.

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  Massachusetts General Hospital

  Dec 2014 - now

  Operations Manager

  As the Operations Manager, my responsibilities include: Managing a 24/7 retail establishment and a second Mon-Fri satellite location including a staff of 26 employees, an assistant manager and 5 supervisors. Operations management is responsible for balancing and maintaining an annual revenue budget of over 3 million/year with the use of Vision software. Other responsibilities include, process improvement in all areas of food service, working cohesively with other units within MGH Food & Nutrition Department, menu and product development, involving employees in partaking in the current MGH Choose Well Eat Well research initiative by accurately entering customers food choices into micros systems as well as promoting healthier food options associated with the choose well eat well program, Working as a preceptor for MGH dietetic interns throughout their 4 week retail rotations, equipment maintenance, health department, joint commissions, and fire safety compliance, employee scheduling, payroll, weekly forecasting, utilization of electronic Bright Sign menu display screens, micros computer systems and Cbord/FMS systems, maintaining weekly menu brochures, web menu's and daily twitter account, allocating funds to revenue centers, taking daily inventory/food order, management of staff and HR related issues, yearly employee evaluations, working with accounting house to manage cashier bags and transactions.Responsible for interviewing, hiring and possible firing of employees.Employee In-Service and both mandatory and process improvement trainings. Show less