Carlesha Josleyn

• Reduced food waste through better inventory management and portion control, leading to increased profitability.
• Increased customer satisfaction by implementing effective staff training and performance management programs.
• Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
• Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
• Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
• Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
• Improved staff retention rates by offering competitive compensation packages and fostering a supportive work environment.
• Drove revenue growth by identifying untapped market segments and developing targeted promotions to attract new clientele.
• Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
• Developed strong relationships with local suppliers for fresh ingredients, resulting in higher quality dishes and improved customer feedback.
• Boosted employee morale with regular team-building activities, improving communication and collaboration.
• Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
• Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
• Monitored industry trends to stay ahead of competitors and continuously adapt operations as needed for continued success in the marketplace.
• Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
• Enhanced overall efficiency by streamlining food service processes and introducing new menu items.
• Implemented effective marketing campaigns to increase brand awareness and attract new customers to the establishment.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Oversaw training of more than Number team members.
• Reviewed and approved employee schedules and timesheets.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Tracked food production levels, meal counts, and supply costs.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Managed staff schedules and maintained adequate coverage for all shifts.

I was a stocker cashier hirer people order trucks etc…..

• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Developed strong working relationships with staff, fostering a positive work environment.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
• Improved customer satisfaction by addressing and resolving complaints promptly.
• Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
• Managed inventory levels to minimize stockouts while reducing overhead costs.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.