Charise Chester

• Removed products from line that did not meet quality standards.
• Built and packed boxes for shipment.
• Kept work areas neat, clean and properly sanitized.
• Kept machines clean, organized and tidy at all times.
• Checked products for grade, color and size.
• Checked and controlled food-making equipment.
• Monitored supplies and maintained optimal levels for production requirements.
• Prepared component materials and placed onto belts or inside containers on manufacturing lines.
• Loaded raw ingredients into appropriate kitchen equipment.
• Separated dark meat from light meat using [fillet] knife.
• Assessed handling and slaughter of animals in food processing plants to maintain strict compliance with federal and state regulations.
• Diluted and mixed chemicals for use in cleaning chickens.
• Maintained clean work areas for optimal food quality.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Observed company safety procedures and standards when operating machinery, using sharp tools and handling chemicals.
• Troubleshot malfunctions with machinery and performed routine maintenance to restore functionality and minimize downtime.
• Selected and measured or weighed ingredients using English or metric measures and balance scales.
• Prevented illnesses and protected consumers by sanitized equipment using steam hoses and appropriate cleaning products following each shift.
• Wrapped trays, instrument packs, and sets
• Maintained clean and organized sterile processing areas to prevent contamination of instruments and equipment
• Analyzed meat temperatures for safety and quality and monitored heat conditions for stability

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Reconciled cash and credit card transactions to maintain accurate records.

Correctly calculated inventory and ordered appropriate supplies.

Monitored inventory of supplies and purchased orders to maintain adequate stock levels.

• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Promoted patient independence by establishing patient care goals and taught and counseled patients, friends and family about medications and self-care skills.
• Assisted in development and implementation of policies, procedures, and regulations for unit operations.
• Handled complaints from patients and families and immediately took steps for quick resolution and to prevent reoccurrence.
• Promoted patient independence by establishing patient care goals and taught and counseled patients, friends and family about medications and self-care skills
• Assisted in development and implementation of policies, procedures, and regulations for unit operations
• Handled complaints from patients and families and immediately took steps for quick resolution and to prevent reoccurrence
• Coordinated nursing with other services to promote continuity of total regimen of care
• Protected patients and employees by developing and interpreting infection-control policies and protocols and maintained patient confidence by monitoring confidential information
• Maintained adequate stock of medications, supplies and equipment to meet patient needs
• Identified and communicated customer needs to supply chain capacity and quality teams
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions
• Increased sales by 10%

Managed over50 employees, and increased sales by 10%

• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Managed staff schedules and maintained adequate coverage for all shifts.
• 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.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Developed and implemented strategies to increase sales and profitability.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Developed and maintained relationships with customers and suppliers through account development.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Trained new employees on proper protocols and customer service standards.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.