Deli/Food Service Manager with retail and kitchen management experience in fast-paced food service environments. Oversees food safety, sanitation, and temperature control while completing 16+ food temperature checks per shift, helping protect $500–$1,500 in inventory value per month and keeping operations compliant. Coordinates daily priorities, supports staff direction, and writes orders based on weekly and daily sales projections, takes monthly inventory on perishable items, and writes the schedule for the department while managing 5–8 closing tasks per overnight shift and many more tasks during the day shift while maintaining accurate execution across opening and closing shifts.