Bianca Medina

As an Apprentice I dealt with scheduling my staff of around 20-35 people. I can make and run an effective schedule while identifying peak hours and peak graphs that will help with team support to drive good guest experience. I worked closely with a PNL, I tracked my food waste and I was able to assess my problem areas. I was very guest focused based on good experience. I ensure the guest are wanting to come back. I dealt with food safety issues and made that my main priority.

As an Apprentice I dealt with scheduling my staff of around 20-35 people. I can make and run an effective schedule while identifying peak hours and peak graphs that will help with team support to drive good guest experience. I worked closely with a PNL, I tracked my food waste and I was able to assess my problem areas. I was very guest focused based on good experience. I ensure the guest are wanting to come back. I dealt with food safety issues and made that my main priority.