Bryan Parrott

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

• Cleaned and maintained warehouse in compliance with OSHA safety standards.
• Oversaw upkeep of equipment and physical condition of warehouse, identifying and ordering needed repairs, renovations, and replacements.
• Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
• Redesigned warehouse layout to accommodate new equipment, maximize space utilization, and optimize processes.
• Evaluated supplies and product inventory to check for quality and quantity issues and returned unacceptable materials to vendors.
• Completed timely and accurate daily logs to keep internal reporting accurate and track materials movements.
• Coordinated with vendors to verify timely delivery of materials and supplies, avoiding delays.
• Evaluated incoming shipments for quality issues and processed unacceptable materials for return.
• Hire and train 200 plus employees for CFD to sell beverages and food for concessions

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Cleaned and maintained warehouse in compliance with OSHA safety standards.
• Oversaw upkeep of equipment and physical condition of warehouse, identifying and ordering needed repairs, renovations, and replacements.
• Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
• Redesigned warehouse layout to accommodate new equipment, maximize space utilization, and optimize processes.
• Evaluated supplies and product inventory to check for quality and quantity issues and returned unacceptable materials to vendors.
• Completed timely and accurate daily logs to keep internal reporting accurate and track materials movements.
• Coordinated with vendors to verify timely delivery of materials and supplies, avoiding delays.
• Evaluated incoming shipments for quality issues and processed unacceptable materials for return.

• Performed daily safety checks to achieve safe operating condition of equipment.
• Operated large cranes to lift and move materials with precision and accuracy.
• Maneuvered loads safely to achieve accuracy and stability.
• Used hand signals, verbal communication and radio to reduce risks in coordinating crane movements.
• Positioned cranes in response to hand signals and observed load hookup to determine safe load capacities.
• Calculated appropriate size and weight distribution to safely manage load.
• Operated mobile crane and moved materials to various locations to meet job schedule demands.
• Inspected, cleaned, and performed operator level maintenance on equipment in accordance with standards.

Hire and train new employees for grand opening.

• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Identified team weak points and implemented corrective actions to resolve concerns.