My Objective is to serve as Cafe' Supervisor at The Hub Cafe' or Cafe' 19.
I want to help improve standards and service.
I started at Cafe 19 to train in all aspects of the cafe, prior to the opening of The Hub Cafe. I trained as a Barista, Cashier, Pantry Chef, Serving, Expediting, maintaining Front of House, Ordering, Deposits, and Inventory.
At The Hub I am a working supervisor, maintaining all aspects of the cafe, from the kitchen to the coffee bar. I have an extreme eye for detail and high expectations for cleanliness and food safety. The Hub consistently receives HACCAP and Health Department scores of 96 or better and we have received two 100 with in the last 3 years.
I aim to please with our clients and do my best to satisfy their needs. A few of my biggest pushes was to get a good variety of vegetarian items menu'd everyday and gluten free options available. I try to help them find their best option with what we have to offer and do my best to get them any special requests.
I like to have a fun and efficient work environment with my co workers, free from stress, I try to be a good example. I recently had one of my baristas, Andrea Casey, tell me how she loved working with me at The Hub, that there was no drama to deal with, and another barista, Erin Formby, told me I was the best supervisor she's had. I strive to be approachable and fair.
I was the 2007 Supervisor of the Year for the Pacific Northwest Region.
I started as a counter and bus person in the Fred Meyer Restaurants. In three months I became a grill cook for the evening and was later promoted to morning grill cook.
When Fred Meyer decided to pull the restaurants and put in Service Delis, I was the morning prep person. I made salads from scratch, pizzas and sandwiches. During this time I was also trained as an Assistant Manager.
In 1998 I was promoted to Manager at the Peninsula store. I was sent to clean it up and raise profit margin. I raised the margin in this store from a 36% to a 49%.
I also managed the Walker Road Service Deli. While there I maintained a clean and profitable Deli during a remodel. I also trained and promoted three Assistants into management positions. I was also sent out in the field to train and coach other employees. While at the Walker Road store in was told by the County Health Inspector that I had the cleanest deli in the chain. I also had the lowest food waste for the zone.
Through out my career with Fred Meyer I was able to maintain high margins by reducing food waste.
While working with Wooden Spoon, I worked with the owner preparing food for her upscale catering business. I learned a lot from her about thinking outside the box when it came to displaying food. I also improved on my culinary skills while I was with her.
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