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• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Adhered to company quality constraints and industry best practices for guest satisfaction.
• Distributed food during busy peak periods to drive customer satisfaction.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Maintained swift pace of work to meet business demands for cleaning and supplies storage.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.

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• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
• Cleaned and organized kitchen stations to promote team efficiency.

• Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
• Managed day-to-day business operations.
• Set, enforced and optimized internal policies to maintain responsiveness to demands.
• Generated revenues yearly and effectively capitalized on industry growth.
• Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
• Reconciled daily sales, returns and financial reports in QuickBooks.
• Consulted with customers to assess needs and propose optimal solutions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
• Discovered areas of improvement by generating quarterly operational and sales reports.
• Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.

• Coordinated holiday parties, cocktail parties and small gatherings for household.
• Supervised residents preparing meals and handling chores and provided constructive feedback.
• Communicated with delegating nurse to coordinate and complete medical services.
• Managed all intake and discharge paperwork and procedures for residents.
• Managed day-to-day operation of home to comply with regulations and agency standards.
• Solved grievances and complaints by collaborating with residents.
• Facilitated floor meetings to discuss concerns, review complaints and convey information about policy changes.
• Supported personal needs of residents dealing with diverse conditions.
• Provided emotional support and counseling to residents coping with loss and created and developed bereavement groups.
• Strategized to improve resident care and satisfaction and held weekly meetings with directors to advocate for resident needs.
• Promoted positive relations between residents and staff.