Andrew Honeycutt

Performed COT responsibilities including onboarding, regulatory management and scheduling.

• Oversaw operations at "PizzeRizzo" (Fast Casual pizza) and "Woody's Lunch Box" (Fast Casual Americana)
• Oversaw a complete overhaul of all Coordinator files, facilitated numerous Safety and Training specific projects, a 28 page physical Checklist Book and a completely updated physical version of the Recipe Book to facilitate faster, more knowledgeable Training and Operations, among a great many other projects.
• Actively worked to revamp any and all outdated or inefficient practices with updated procedures designed to streamline every position, every day with a focus on the 5 major keys of the company.
• Revamped all Allergy Station practices towards Safety, Courtesy, Show and Efficiency, improving the Allergy Station and all its practices as well as personally perfecting the recipe that is now the highest rated item on the menu.
• Provided teaching moments, an open-door policy and daily recognition in order to promote a positive, healthy and encouraging work environment.
• Coordinated cross-functional teams, resulting in seamless project execution and enhanced outcomes.
• Expertly utilized the Cast Deployment System to adjust and assign labor based on daily operational needs.
• Worked alongside Leadership to manage a diverse and growing team of Cast Members in daily operations.
• Managed project timelines for successful completion, ensuring milestones were met and deadlines were adhered to.
• Gathered and organized materials to support operations.
• Enhanced operational workflows by maintaining well-organized documentation systems and updating records accurately as needed.
• Improved team productivity with regular communication and progress updates, fostering a collaborative work environment.
• Collaborated with department heads to develop strategic plans aligning with overall company objectives, fostering a unified approach toward shared goals.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Placed and kept track of all work-orders for the location, ensuring the property was always quickly repaired and up-to-date.
• Trained employees, peers, and Managers to be able to work the position.
• Generated repeat business through exceptional customer service.
• Facilitated in auditoriums and around the entire property of Hollywood Studios.
• Delivered content in excess of 4+ hours daily.
• Facilitated to groups ranging from 80-2, with no issues in between.
• Always hit marks on time to ensure information was spread accordingly.
• One of the only 4% of people who auditioned and passed to began training.
• Ensured my class always finished certifications, such as the Responsible Vendor Program, Basic Food Safety, Password and Phishing Protection and much more, after my presentations each day.
• Maintained constant clear communication through email with multiple partners in the business.
• Worked in the Mama Melrose's Ristorante Italiano, working with lighting fires, brick ovens, Italian fine-dining, from-scratch brick-oven fired pizza and much more.

• Resolved guest complaints or concerns professionally and efficiently to ensure customer satisfaction.
• Established welcoming atmosphere by greeting each guest warmly.
• Supported fellow staff members during busy periods by taking on additional tasks leading to improved teamwork dynamics and increased productivity.
• Demonstrated adaptability skills when adjusting schedules according to unexpected changes in guest numbers or special events.
• Exhibited strong knowledge of menu offerings, enabling informed recommendations that catered to individual guest preferences.
• Learned the recipes for both the breakfast and main day menus, become incredibly efficient with both.

• Was the only employee in the Back of House eventually, running both the kitchen and the dish pit for 15 hour days.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Checked food temperature regularly to verify proper cooking and safety.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Baked breads from scratch and in bulk based on recipe guidelines.

• Recipient of multiple Quarterly Awards (Employee of the Quarter), while a Part Time Cast member.
• Used to high volume performance as this is the busiest resort on DIsney property.
• Worked in the stocked grocery Market, ensuring product was properly rotated.
• The from scratch pizza flatbread, the pizza delivery, and the pasta service station, cooking up fresh fast-casual Italian food.
• Worked the grill line making fresh burgers, chicken tenders, chorizo sausage sandwiches, egg sandwiches, fries and more, getting product quickly and cleanly to my Guests
• Worked the Ice Cream shop / Bakery, ensuring product was fresh, untouched by human hands, that ice cream sundays were served to Guests in a timely fashion, with a presentation that always excited them, and made drinks from scratch, both coffees and milkshakes.
• Worked the breakfast line to get waffles, pancakes, ham and cheese sandwiches, omelets and much much more made it to my Guests quickly and accurately.
• Trained and mentored over 40+ new personnel hired to fulfill various roles.
• Provided one-on-one mentoring to help individuals reach their full potential within the organization.
• Collaborated with subject matter experts to create accurate training content.