Customer-oriented fast food manager with deep experience with POS systems, food preparation and safety regulations. Looking for a change of profession. Able to asses and maintain machinery in the store. Well versed in the principles of understanding and maintaining food cost
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In 1999 started in MDP1 to learn more about management positions and develop my skills to become a good manager.
In 2000 took BSM in Grand Rapids, utilized two of the concepts from the course in my restaurant upon return. Using the game module to analyze issues in the store and come up with proper actions to improve or resolve those issues. Observing to learn pupils strengths and weakness
In 2006 took ASM in Grand Rapids. I learned more in depth about QSC. My role as a leader in the store. Being a coach and mentor to help in the development of my pupils. I learned how to read a P&L report and how the line items impact the store.
In 2009 I started in MDP2 to assist in the further development as a manager to attend EMP in 2010 and continue the learning process
in 2012 I started in RDM (Restaurant Department Management) which exists in any restaurant and breaks the work into teams
In the process of getting my Associates in Business and Hospitality.
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