Anthony Pugliese

The owner decided to focus on ventures outside of the food industry .

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
• Developed new menu items for increased customer satisfaction and repeat business.

• Supported management in achieving budgetary goals by closely monitoring expenses, identifying areas of waste, and implementing cost-saving measures when necessary.
• Trained new employees on daily tasks, company policies, and customer service expectations, ensuring their successful integration into the team.
• Ensured timely completion of all assigned tasks during shifts, maximizing productivity within the team.

• Maintained a clean and organized work environment, ensuring safety standards were met consistently.
• Oversaw cash handling procedures, ensuring accuracy and proper documentation at all times.
• Trained and mentored new employees to maximize team performance.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Coordinated special events or promotions within the establishment to attract new customers.
• Conducted performance evaluations for staff members, providing constructive feedback to support professional growth and development.
• Delegated tasks effectively amongst team members according to individual strengths and abilities, resulting in improved overall productivity levels.
• Implemented cost-saving measures through more efficient use of resources, resulting in lower operational expenses without sacrificing quality or service levels.

• Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
• Prepared worksite by setting up required tools and supplies.
• Practiced installation of countertops, sinks and other fixtures.