My name is Juston Andrus and I enjoy many things. One of my favorite things to do is spend time with my family. Family is an important part of my life and it's what keeps me going. Im also into music and the arts. I spent thirteen years of my life enhancing my skills in music. Another one of my passions is cooking. I have worked for different restaurants getting the knowledge to one day own my own business. At the last job I worked, I was fortunate to be at such a great place that offered great customer service. Working for the Hilton Hotels Co., has made me a better person. It has provided me with the skills to work in any professional field. I love creating an atmosphere that makes a customer want to come back. I love communicating with customers and giving them the best service possible.
Mar 2008 - Feb 2011
Hilton-Tulsa Southern Hills
Responsibilities included but where not limited too, managing a staff of 20+ individuals such as housemen, servers, and banquet bartenders . Overseeing the set up and break down of banquet events. Acting as the Banquet Manager in their absence. Maintaining an open line of communication with the banquet events primary contact to ensure professional and quality service. Preparing banquet bills (banquet check) to be reviewed by banquet event cordinator and sales team, and making sure all banquet checks are properly closed. Handling any banquet money transactions, making sure all money is accounted for and properly deposited into its designated location as stated in the proper cash handling procedures. Assisting guest with any concerns, and reporting to Food & Beverage Director and Executive Chef any complaints, or positive feedback. Doing quarterly inventory of banquet essentials such as linen, dishware, and alcohol. Conducting individual reviews of my subordinates, and handling disciplinary actions such as verbal or written warnings.
May 2006 - Jan 2008
Managing a staff of up to 4 personel per shift. Overseeing the preporation and quality of cooking with staff. Monitoring labor, and sending individuals home when neccessary. Assigning and checking staffs opening and closing duties upon arrival and before departure. Closing the store at the end of the night which included running check outs, balancing cash drawers, and putting all money in appointed lock box.