Manager Partner at Jason's Deli (2017-08 – Present)
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Maintain food and equipment inventories, and keep inventory records.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Order and purchase equipment and supplies.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
- Schedule staff hours and assign duties.
Assistant General Manager at Applebees (2014-02 – 2017-08)
Oversee activities directly related to making products or providing services.
- Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
- Manage staff, preparing work schedules and assigning specific duties.
- Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
- Plan and direct activities such as sales promotions, coordinating with other department heads as required.
- Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
- Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
- Manage the movement of goods into and out of production facilities.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Maintain food and equipment inventories, and keep inventory records.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Order and purchase equipment and supplies.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
- Monitor employee and patron activities to ensure liquor regulations are obeyed.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Route Driver at Maola Milk And Ice Cream (2013-02 – 2014-01)
- Collect money from customers, make change, and record transactions on customer receipts.
- Listen to and resolve customers' complaints regarding products or services.
- Inform regular customers of new products or services and price changes.
- Drive trucks to deliver such items as food, medical supplies, or newspapers.
- Record sales or delivery information on daily sales or delivery record.
- Review lists of dealers, customers, or station drops and load trucks.
- Arrange merchandise and sales promotion displays or issue sales promotion materials to customers.
Route Driver at Cheerwine (2011-02 – 2012-02)
- Obey traffic laws and follow established traffic and transportation procedures.
- Inspect and maintain vehicle supplies and equipment, such as gas, oil, water, tires, lights, or brakes, to ensure that vehicles are in proper working condition.
- Report any mechanical problems encountered with vehicles.
- Present bills and receipts and collect payments for goods delivered or loaded.
- Load and unload trucks, vans, or automobiles.
- Verify the contents of inventory loads against shipping papers.
- Turn in receipts and money received from deliveries.
- Maintain records, such as vehicle logs, records of cargo, or billing statements, in accordance with regulations.
- Read maps and follow written or verbal geographic directions.
- Sell and keep records of sales for products from truck inventory.
Kitchen Supervisor at Chilis Bar and Grill (1998-08 – 2011-01)
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Resolve customer complaints regarding food service.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Perform food preparation and serving duties, such as carving meat, preparing flambé dishes, or serving wine and liquor.
