Brandon Bernardy

• Assist in daily production operations, while ensuring adherence to procedures and timely escalation of issues.
• Training and developing new team members
• Assist in the execution of training plans for both new and existing associates
• Conducted regular sessions focusing on team dynamics and physical well-being.
• Maintain a clean and safe workplace following 5S protocols.
• Support and implement continuous improvement initiatives in safety, quality, and cost, by evaluating work environment, processes, and equipment
• Monitor real-time progress by tracking hourly production against targets and goals
• Escalate functional and process failures to appropriate support groups while maintaining composure in stressful situations
• Assist in management of operations to ensure accurate tracking of machine and process efficiencies
• Conduct first-level investigations into quality issues, and Escalate to appropriate team while also proposing preventive measures for future occurrences.
• Troubleshoot equipment breakdowns and analyze cause data to minimize line defects

Functioned as entry-level production associate.

• Participated in annual physical inventories to verify accuracy of records and identify any discrepancies that needed correction.
• Maintained a clean and well-organized work environment, promoting safety and efficiency among team members.
• Completed physical inventory counts each month.
• Performed data entry and completed proper paperwork.

• Raised sales by an average of over 15%
• Handled all ordering and inventory aspects
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Managed inventory effectively, reducing waste and optimizing stock levels.
• Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
• Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
• Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Implemented creative solutions for space optimization during peak hours or busy seasons.

• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Developed loyal clientele by consistently delivering outstanding service and engaging in friendly conversation.
• Served high customer volumes during special events, nights, and weekends.

• Maintained a strong focus on quality control, ensuring all dishes were visually appealing and met the high standards of the establishment.
• Constructed pantry station daily to serve Number minutes prior to lunch and dinner service.
• Sustained a well-organized workspace enabling efficient multitasking while maintaining high quality standards.
• Reinforced positive customer experiences through prompt completion of special requests or modifications.

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Conserved resources by utilizing proper portion control techniques during meal preparation.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Followed strict standards for food handling and safety, minimizing risks to customers.