AMANDA SCHOVANEC

Conducted meetings with staff to discuss production progress and to attain production objectives.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Oversaw food preparation and monitored safety protocols.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Purchased food and cultivated strong vendor relationships.

• Established work schedules and assignments for staff, accorded to workload, space, and equipment availability
• Developed and maintained computerized record management systems to store and process data, such as personnel activities and information and to produce reports
• Maintained communication between governing boards, medical staff, and department heads by attending board meetings and coordinating interdepartmental functioning
• Consulted with medical, business and community groups to discuss service problems, respond to community needs, enhance public relations, coordinate activities and plans, and promote health programs
• Conducted recruitment, hiring, and training of personnel.
• Inspected facilities and recommended building and equipment modifications for emergency readiness and compliance with access, safety, and sanitation regulations
• Established objectives and evaluative and operational criteria for units managed.
• Developed instructional materials and conducted in-service and community-based educational programs.
• Collaborated with departmental leaders to establish organizational goals, strategic plans, and objectives.
• Worked with coworkers to complete tasks.
• Recruited, hired, and trained all staff, providing direct supervision, ongoing staff development, and continuing education to employees.
• Developed and updated policies and procedures, maintaining compliance with statutory, regulatory local, state, and federal guidelines relating to HIPAA, benefits administration, and general liability.

• Processed exchanges, refunds and team member purchases to keep cashiers focused on efficiently checking out regular customers.
• Trained and oriented associates to maximize team performance.
• Oversaw continuous floor maintenance and recovery efforts, keeping displays and shelves customer-ready and professionally presented.
• Coordinated merchandising displays, signage and sales enablement.
• Entered and priced inventory to assist with efficient restocking.
• Scheduled workers and delegated assignments to effectively meet expected customer and business demands.
• Created timely and accurate inventory, cash and production reports for senior managers.
• Kept merchandise fresh by monitoring use of proper stock rotation procedures and setting up promotions to move out aging products.
• Maintained clean, adequately stocked and organized store by streamlining daily operations and introducing new procedures.

• Computerized office activities, maintained customer communications and tracked records through delivery.
• Entered and maintained departmental records in company database.
• Collected, validated and distributed information to employees.
• Aided colleagues, managers and customers through regular communication and assistance.
• Managed agendas and calendars, boosting productivity and improving organizational initiatives.
• Confirmed accurate completion of forms and reports for admission, transfer or discharge of each program participant.
• Oversaw successful planning and execution of staff meetings, parties and events.
• Managed payroll, transactions, invoicing and budgeting to decrease financial inconsistencies.
• Assisted executive leaders in decision-making procedures by creating daily reports to advise leaders on corrective actions and process improvements.
• Reduced recordkeeping errors by precisely handling financial transactions, journal entries and accounts payable and receivable activities.
• Developed revisions for systems and procedures by evaluating operational practices and identifying improvement opportunities.

• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Perform various financial activities such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Resolve customer complaints regarding food service.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• 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
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety

• Contributed to friendly and professional dining environment by communicating politely and effectively with guests to assess and meet needs.
• Took customer orders and relayed to kitchen staff with accuracy, circulating dining room to identify service opportunities.
• Delivered exceptional guest experiences through attentive service and quick response to issues.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.

• Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
• Accept payment from customers, and make change as necessary.
• Request and record customer orders, and compute bills using cash registers, multicounting machines, or pencil and paper
• Communicate with customers regarding orders, comments, and complaints.
• Select food items from serving or storage areas and place them in dishes, on serving trays, or in takeout bags.
• Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines
• Relay food orders to cooks.