Brennen St.John

• Facilitated smooth operations during peak periods, effectively handling increased workload without compromising quality or timeliness of deliveries.
• Contributed to a safe working environment by adhering to strict safety protocols during all tasks.
• Implemented effective time management strategies, significantly increasing productivity within tight deadlines.
• Demonstrated adaptability and flexibility in response to changing demands or priorities, effectively navigating challenges while maintaining a high level of productivity.
• Succeeded in meeting daily targets consistently, demonstrating reliability and commitment to excellence in performance.
• Followed orders precisely for correct items, sizes and quantities.

• Handled cash accurately and prepared deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
• Increased customer satisfaction by addressing and resolving concerns in a timely manner.
• Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
• Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
• Enforced quality assurance protocols to deliver ideal customer experiences.

Helped clients with everyday tasks they were unable to perform due to their disability

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.