Cardelus Livingston Sr.

Operate Class A commercial vehicles for regional and long-haul routes.
- Ensure timely delivery of goods to various destinations, maintaining an on-time delivery rate of 95%.
- Perform pre-trip and post-trip inspections to ensure vehicle safety and compliance with DOT regulations.
- Maintain accurate logs of working hours and vehicle service.
- Communicate with dispatchers and customers to coordinate delivery schedules.

Transported goods across state lines, driving up to 3,000 miles per week.
- Conducted daily vehicle inspections and reported any mechanical issues.
- Managed delivery schedules and ensured timely deliveries, maintaining a strong customer satisfaction rate.
- Adhered to all safety protocols and regulatory requirements.
- Loaded and unloaded cargo, ensuring proper handling and securement of all items.

• Oversee the day-to-day delivery operations, including route planning, scheduling, and dispatching.
  - Ensure that deliveries are completed on time and within budget.
  - Monitor and improve the performance of delivery teams.
  - Supervise, train, and evaluate delivery personnel.
  - Foster a positive and productive work environment.
  - Implement best practices for delivery operations.
  - Act as the primary point of contact for key clients and stakeholders.
  - Handle customer inquiries, complaints, and feedback effectively.
  - Ensure high levels of customer satisfaction and service quality.
  - Coordinate with suppliers, vendors, and other departments to ensure smooth delivery operations.
  - Optimize delivery routes and schedules to improve efficiency.
  - Implement and maintain logistics systems and software.
  - Develop and implement strategies to enhance delivery efficiency and reduce costs.
  - Analyze delivery data and generate reports to inform decision-making.
  - Plan for peak delivery times and ensure adequate resources are available.
  - Ensure all delivery operations comply with local, state, and federal regulations.
  - Promote and enforce safety protocols and procedures.
  - Conduct regular audits and inspections to ensure compliance and safety standards are met.
  - Prepare and manage the delivery department’s budget.
  - Monitor expenses and identify cost-saving opportunities.
  - Report on financial performance and forecast future needs.
  - Stay updated on the latest trends and technologies in logistics and delivery.
  - Implement new tools and technologies to improve delivery processes.
  - Continuously seek ways to innovate and improve delivery services.

• Menu Planning and Development:
  - Design and develop innovative menus that reflect the restaurant’s theme and appeal to its clientele.
  - Experiment with new recipes and adjust existing ones to improve quality and consistency.
  - Consider seasonal availability of ingredients and customer preferences in menu planning.
  
  Staff Management
  - Recruit, train, and supervise kitchen staff, including chefs, cooks, and other kitchen workers.
  - Schedule staff shifts and ensure appropriate coverage during peak hours.
  - Conduct performance reviews and provide feedback and development opportunities.
  
  Kitchen Operations:
  - Oversee the preparation and presentation of food to ensure it meets the restaurant's standards.
  - Implement and enforce food safety and sanitation standards in compliance with regulations.
  - Maintain an organized and efficient kitchen, ensuring all equipment is in good working order.
  
  Inventory and Supply Management
  - Manage inventory levels of ingredients and kitchen supplies.
  - Establish relationships with suppliers and negotiate prices to ensure cost-effective purchasing.
  - Monitor stock to prevent shortages or waste.
  
  Financial Management
  - Develop and manage the kitchen’s budget, ensuring cost control and profitability.
  - Analyze financial reports and make adjustments to maintain or improve financial performance.
  - Track and minimize food and labor costs without compromising quality.
  
  Quality Control
  - Ensure all dishes are prepared to the highest quality and consistency.
  - Conduct regular taste tests and inspections of food items.
  - Address customer feedback and complaints effectively to ensure customer satisfaction.
  - Ensure compliance with health and safety regulations, including food handling, storage, and sanitation.
  - Conduct regular training sessions on health and safety standards for kitchen staff.
  - Maintain accurate records of health and safety inspections and actions taken.
  - Stay updated on industry trends and culinary techniques.
  - Incorporate new trends and techniques into the menu and kitchen operations.
  - Foster a creative and innovative environment within the kitchen team.