Benjamin Rindahl

- Responsible for overseeing day-to-day restaurant and kitchen operations, staff management, food quality, and department profitability.

- Recruit, hire, train, supervise, evaluate, and schedule department employees, while setting weekly work plans and handling disciplinary actions.

- Maintain high standards for customer service, food quality, cleanliness, sanitation, and safety.

- Analyze weekly and monthly sales trends, manage pricing and invoicing, oversee bookkeeping, track inventory, and plan promotions or ad projections with store leadership.

- Order product, check in delivered merchandise, monitor storage temperatures to control shrink, and troubleshoot kitchen or restaurant equipment.

- Partner closely with the Store Director, Food Service Director, and other store managers/staff to align on store goals.

• Operated production machinery to maintain consistent output and product quality.
• Monitored equipment performance and adjusted settings to prevent jams and defects.
• Inspected finished products for accuracy, consistency, and compliance with specifications.
• Performed routine cleaning and sanitation on machines to support food safety standards.
• Reported equipment issues promptly and supported basic troubleshooting to minimize downtime.
• Recorded production data and completed required logs accurately and on time.
• Followed safety procedures and coordinated with team members to maintain efficient workflow.
• Followed detailed instructions to operate machines with accuracy and produce quality products.
• Set up and adjusted equipment and properly configured machines for daily operation.
• Complied with company and OSHA safety rules and regulations.
• Trained new employees on proper machine operation, ensuring adherence to company standards and safety guidelines.
• Loaded raw materials into machines and unloaded finished products to keep manufacturing process running smoothly.

• Supervised daily store operations, ensuring smooth workflow and prompt issue resolution.
• Coordinated employee schedules, balancing coverage needs with labor targets.
• Trained team members on customer service standards, safety procedures, and store policies.
• Monitored inventory levels, ordered products, and reduced stock shortages.
• Resolved customer concerns professionally, maintaining high service quality.
• Enforced food safety and sanitation standards across assigned departments.
• Reviewed merchandising displays, aligning product placement with promotional plans.