Ramp Lead, Manager, Coordination, Cashier
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I handled the weekly scheduling for a large crew, focusing on "A-players" for peak lunch and dinner rushes. I learned how to read the patterns—knowing exactly when to bring people in so we weren't overstaffed at 10 AM but had a full line ready for the 12 PM rush.
Speed of Service & Drive-Thru Management
My main priority was the "timer." I directed the team to keep our window times as low as possible by moving people to different stations (bagging, window, or fries) the second I saw a bottleneck forming. I made sure everyone knew their role so we could push through high-volume orders without mistakes.
Task Delegation & Station Rotation In a fast-food environment, it’s easy for people to get burnt out on one station. I managed the rotation, assigning specific cleaning tasks and prep work during the slower gaps so that the restaurant stayed "inspection-ready" at all times. I didn't just give orders; I set the pace for the rest of the crew.
Inventory & Quality Control
I was the one checking the waste logs and making sure the "hold times" were respected. I kept a close eye on our inventory levels during my shifts to make sure we weren't running out of key items, and I coached the team on portion control to keep our food costs in line.
Opening & Closing Accountability
I was responsible for the transition between shifts. This meant doing the "hand-off" and making sure the previous crew didn't leave the next one in a hole. I verified that all equipment was shut down correctly, the registers were balanced, and the store was scrubbed top-to-bottom for the next morning.
I handled the weekly scheduling for a large crew, focusing on "A-players" for peak lunch and dinner rushes. I learned how to read the patterns—knowing exactly when to bring people in so we weren't overstaffed at 10 AM but had a full line ready for the 12 PM rush.
Speed of Service & Drive-Thru Management
My main priority was the "timer." I directed the team to keep our window times as low as possible by moving people to different stations (bagging, window, or fries) the second I saw a bottleneck forming. I made sure everyone knew their role so we could push through high-volume orders without mistakes.
Task Delegation & Station Rotation In a fast-food environment, it’s easy for people to get burnt out on one station. I managed the rotation, assigning specific cleaning tasks and prep work during the slower gaps so that the restaurant stayed "inspection-ready" at all times. I didn't just give orders; I set the pace for the rest of the crew.
Inventory & Quality Control
I was the one checking the waste logs and making sure the "hold times" were respected. I kept a close eye on our inventory levels during my shifts to make sure we weren't running out of key items, and I coached the team on portion control to keep our food costs in line.
Opening & Closing Accountability
I was responsible for the transition between shifts. This meant doing the "hand-off" and making sure the previous crew didn't leave the next one in a hole. I verified that all equipment was shut down correctly, the registers were balanced, and the store was scrubbed top-to-bottom for the next morning.
Secondary five high school diploma
