shift manager resume example with 20+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • :

I have been in the restaurant environment for 30 + years. I do well in multi tasking and making sure food is sent to customers in a reasonable time and it is prepared to there satisfaction. I also have knowledgment in picking and package at warehouse distubution through temporary services. I learn easy and put in hard work whatever I do and take pride in my work

  • Mentoring and Coaching
  • Opening and Closing Procedures
  • Delegating Work
  • Interpersonal Skills
  • Decision Making
  • Maintaining Required Compliance
  • Problem Resolution
  • Project Planning
  • Cost Control
  • Teamwork and Collaboration
  • Goal Setting
  • Staff Training
  • Team Leadership
  • Training and Mentoring
  • Equipment Troubleshooting
  • Cash Handling
  • Supply Ordering
  • Energetic and Enthusiastic
  • Performance Evaluations
  • Punctual and Reliable
Shift Manager, 01/2018 to 12/XXX0
Foot Locker Inc.Las Cruces, NM,
  • Managed daily cash intake by counting out registers and tabulating profits.
  • Helped employees accomplish tasks during peak periods.
  • Communicated with other shift managers to facilitate continuum of customer service.
  • Upheld company standards and compliance requirements for operations.
  • Coached employees on interactions with customers to drive exceptional service.
  • Positioned skilled staff in key areas throughout shift to optimize department productivity.
  • Directed and led employees and team members on effective operations, methods and procedures.
  • Reported employee behavioral issues, losses and customer complaints to upper-level management.
  • Coordinated shift workers for inventory receiving, auditing and restocking.
  • Remained calm and professional in stressful circumstances and effectively diffused tense situations.
  • Reviewed completed work to verify consistency, quality and conformance.
  • Assigned work and monitored performance of project personnel.
  • Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
Pantry Cook, 03/2008 to 11/2016
Country Springs HotelPewaukee, WI,
  • Garnished and presented menu offerings with pleasing appearance following company guidelines.
  • Kept thorough inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts and other cold items to log expiration dates and assist in maintaining full stock of fresh items.
  • Observed restaurant policies and food safety regulations in covering, labeling and storing unused and left-over food products.
  • Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
  • Informed manager of ingredient and premade item inventory levels, advising on order timing to avoid preventable menu offering outages.
  • Brought ingredients to sandwich assembly station and followed restaurant sandwich recipes, modifying to meet customized guest orders.
  • Prepared salad prep station with necessary ingredients, verifying freshness and maintained appropriate ingredient levels throughout shift.
  • Restocked items in fridges and freezers throughout shift, using discretion in assembly of premade items to maintain sufficient stock while minimizing risk of waste.
  • Assisted cooks and other food prep workers with preparation of other menu offerings as traffic flow and staff presence required.
  • Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Set up work stations prior to opening to minimize prep time.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Received and stored food and supplies.
  • Checked quality of food products to meet high standards.
  • Checked completed orders for correct quantity and quality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Distributed food to service staff for prompt delivery to customers.
  • Requested supplies and equipment orders, explaining needs to managers.
Line Cook, 05/1987 to 03/2008
Renaissance Club SportAliso Viejo, CA,
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Adhered to portion controls and presentation specifications.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
Education and Training
High School Diploma: , Expected in 05/1989 to Ben Davis High School - Indianapolis, IN

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Resume Overview

School Attended

  • Ben Davis High School

Job Titles Held:

  • Shift Manager
  • Pantry Cook
  • Line Cook


  • High School Diploma

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