I'm very enthusiastic about helping team members meet and exceed objectives with compassionate leadership. I have a great skill in operational problem-solving with front-line experience and collaborative nature. I'm very resourceful in balancing customer, company and employee needs.
I'm a service-driven employee with a 7 year background in the food industry. I'm a personable and reliable individual desiring opportunity to use my skills in a busy environment.
- Team Supervision
- Staff development
- Issue resolution
- Client support
- Capital improvement planning
- Lead generation
- Issue and conflict resolution
- Work ethic
| - Maintenance & Repair
- Friendly, positive attitude
- Relationship building
- Time management
- Planning
- Flexible
- Leadership
- Troubleshooting
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Company Name | City, StateShift Leader06/2018 - Current- Resolved customer complaints and adjusted policies to meet changing needs.
- Established and enforced clear goals to keep employees working collaboratively.
- Provided ongoing training to address staff needs.
- Complied with company policies, objectives and communication goals.
- Identified and corrected performance and personnel issues to reduce impact to business operations.
- Maintained operating schedules to provide effective coverage for key areas and achieve objectives.
- Coached and mentored [Number] staff members through constructive feedback to develop long-term career goals.
- Delegated tasks to employees and monitored activities and task completion.
- Supervised, motivated and led employees to maintain productivity and customer service levels.
- Upheld company standards and compliance requirements for operations and cleanliness.
- Complied with company safety procedures, policies and regulations to promote safe working environment.
- Positioned skilled staff in key areas throughout shift to optimize department productivity.
- Coordinated daily shift changes to facilitate tasks and handle special needs or requests.
- Assisted general manager with operations game plan and company initiatives implementation.
- Coordinated shift-based inventory receiving, auditing and restocking.
- Conducted one-on-one coaching sessions with team members resulting in reduced lost time and workplace accidents.
- Generated reports to assess performance and adjusted workflows to realign with targets.
- Resolved customer complaints and reported issues to senior management.
- Coached and trained employees and created daily work schedules and assignments to boost efficiency and enhance operations.
- Managed and mentored [Number] staff members.
- Counted inventory, resolved discrepancies and completed paperwork to keep system accurate and current.
- Evaluated, reconfigured and performed equipment maintenance to support operational goals.
Company Name | City, StateCook11/2016 - 06/2018- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Coordinated average of [Number] to [Number] daily food orders, organizing timely deliveries to each table.
- Made recommendations to [Job title] regarding future food and equipment purchases to maintain product effectiveness.
Company Name | City, StateCook04/2014 - 11/2016- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
Success Tech Academy | City, StateHigh School Diploma05/2015
