Cherika Robinson

• Prepared and served meals according to dietary guidelines and health regulations.
• Maintained cleanliness and organization of food service areas to ensure compliance with safety standards.
• Assisted in inventory management, restocking supplies to meet operational demands efficiently.
• Supported team members during high-volume service periods, enhancing workflow and customer satisfaction.
• Operated kitchen equipment safely and effectively, adhering to manufacturer instructions and safety protocols.
• Trained new staff on food preparation techniques and sanitation practices, fostering a culture of excellence.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained safety standards by properly handling food and adhering to sanitation guidelines.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Greeted customers at counter to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Prepared and served various food and drink items to customer specifications in fast-paced environments.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
• Developed and maintained positive relationships with customers to enhance service.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Delivered exceptional service by promptly addressing customer concerns and special requests.
• Set up and broke down food service lines quickly to maintain service flow.
• Enhanced customer satisfaction by maintaining a clean and organized dining area.
• Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
• Collaborated with kitchen staff to ensure timely and accurate order fulfillment.
• Achieved consistent compliance with health department regulations through diligent adherence to policies and procedures.
• Assisted in inventory management, ordering supplies, and minimizing food spoilage.
• Participated in regular trainings to stay current on industry best practices and trends.
• Developed rapport with customers, fostering loyalty, repeat business, and positive word-of-mouth referrals.
• Contributed to menu development, incorporating seasonal ingredients and customer feedback.
• Ensured compliance with health and safety regulations by conducting regular kitchen inspections.
• Trained new staff on proper food handling and customer service techniques for better onboarding.
• Increased repeat business with high standards of food quality and service.
• Implemented waste reduction strategies, contributing to cost savings.
• Maintained accurate records of food temperatures to ensure safety standards were met.
• Enhanced team efficiency with streamlined food preparation processes.
• Prepared variety of menu items following specific recipes to ensure customer satisfaction.
• Fostered positive dining atmosphere by offering exceptional customer service.
• Managed inventory levels to prevent shortages and reduce waste.
• Improved dining experience by maintaining clean and organized eating area.
• Boosted customer satisfaction, promptly addressing and resolving complaints.
• Conducted daily equipment checks to ensure operational efficiency.
• Reduced food preparation times by organizing workstations effectively.
• Collaborated with kitchen staff to plan and execute special events without hitches.
• Enhanced customer loyalty, remembering regulars' names and orders.
• Streamlined checkout process, reducing wait times for customers.
• Optimized food presentation to enhance customer dining experience.
• Cleaned and organized kitchen, dining and service areas.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Monitored food quality and freshness throughout day.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Greeted customers and answered inquiries regarding menu items and specials.
• Processed customer payments and balanced cash drawers.
• Kept register accurate through correct billing, payment processing, and cash management practices.
• Demonstrated knowledge of menu items and corresponding ingredients.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Adjusted food preparation methods in accordance with customer requests.
• Utilized POS system to receive and process food and beverage orders.
• Portioned and wrapped food to place directly on plates for service to patrons.

Cut, sliced and ground meat, poultry and seafood to prepare for cooking.Able to lift over 40 pounds ,Worked full time 40 hrs a week

• Adapted recipes to accommodate allergies and dietary restrictions effectively.
• Mentored junior cooks in refining culinary skills through hands-on guidance.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Collaborated with management team to develop new menu items.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Streamlined food preparation process, increasing kitchen productivity.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
• Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
• Trained and supervised cooking staff to expertly meet daily needs.
• Prepared meals in accordance with dietary guidelines and student preferences.
• Maintained cleanliness and organization of kitchen workspace to ensure food safety standards.
• Collaborated with team members to streamline food preparation processes for efficiency.
• Assisted in inventory management, ensuring availability of ingredients and supplies.
• Implemented portion control measures to minimize waste while maintaining quality standards.
• Trained new kitchen staff on proper cooking techniques and safety protocols.
• Monitored food temperatures during storage and preparation to comply with health regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Managed time effectively to ensure timely meal preparation, even during peak hours.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Developed system for inventory management, reducing waste and cutting costs.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Type environment.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Planned menus for different events, seasons and customer requests.
• Suggested actionable improvements to streamline training procedures.Able to lift over 40 pounds,Worked full time 40 hrs a week

• Prepared meals in accordance with dietary guidelines and student preferences.
• Maintained cleanliness and organization of kitchen workspace to ensure food safety standards.
• Collaborated with team members to streamline food preparation processes for efficiency.
• Assisted in inventory management, ensuring availability of ingredients and supplies.
• Implemented portion control measures to minimize waste while maintaining quality standards.
• Trained new kitchen staff on proper cooking techniques and safety protocols.
• Monitored food temperatures during storage and preparation to comply with health regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Managed time effectively to ensure timely meal preparation, even during peak hours.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Developed system for inventory management, reducing waste and cutting costs.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Type environment.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Trained and supervised cooking staff to expertly meet daily needs.Able to lift over 40 pounds
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Planned menus for different events, seasons and customer requests.
• Suggested actionable improvements to streamline training procedures, worked full time 40 hrs a week able to lift 40 pounds

• Provided exceptional customer service by promptly taking orders and addressing guest inquiries.
• Maintained cleanliness and organization of dining area to enhance guest experience.
• Collaborated with kitchen staff to ensure timely food preparation and delivery.
• Assisted in training new servers on restaurant policies and procedures.
• Processed payments accurately using point-of-sale system, ensuring efficient transactions.
• Enhanced menu knowledge to effectively recommend daily specials to guests.
• Handled customer complaints professionally, resolving issues to improve satisfaction.
• Supported team efforts during peak hours, contributing to overall workflow efficiency.
• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.
• Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
• Bussed and reset tables to keep dining room and work areas clean.
• Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
• Assisted in training new hires, providing guidance on restaurant standards and best practices.
• Resolved customer complaints promptly and professionally to maintain positive reputation.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.
• Handled cash transactions accurately, contributing to balanced daily financial reports.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
• Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
• Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
• Used slow periods to restock supplies, ice, trays, and delivery bags.
• Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Implemented effective communication strategies between front-of-house and back-of-house staff for streamlined operations.
• Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
• Maximized table turnover rate by managing reservations and seating arrangements.
• Learned and followed local alcohol laws to keep restaurant compliant with regulations.
• Contributed to inventory management by monitoring stock levels.
• Built rapport with guests to enhance their dining experience and encourage return visits.
• Maintained high standards of personal appearance and hygiene, reflecting positively on establishment.
• Increased sales by suggesting additional items like desserts and drinks based on customers' orders.
• Assisted in planning and execution of special events, contributing to restaurant's reputation for hosting.
• Utilized knowledge of menu to make recommendations, enhancing customer dining experience.
• Facilitated team-oriented atmosphere, assisting coworkers during rush periods to ensure smooth operations.
• Ensured customer satisfaction with detailed attention to special dietary needs and preferences.
• Managed inventory of dining supplies to prevent shortages during service.
• Maintained cleanliness and organization in dining area, contributing to welcoming atmosphere.
• Enhanced team efficiency, collaborating effectively in high-pressure settings.
• Kept up with fast-paced environments, ensuring timely delivery of orders during peak hours.
• Coordinated with kitchen staff to ensure order accuracy and timely preparation of dishes.
• Ensured accurate cash handling and processed transactions swiftly, contributing to restaurant's financial accuracy.
• Improved dining experience by providing prompt, attentive service to guests.
• Resolved customer complaints with calm, solution-focused approach, ensuring guest satisfaction.
• Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.
• Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
• Trained new staff on menu knowledge and service protocols, raising team's overall performance.
• Streamlined order-taking process to minimize wait times for diners.
• Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
• Answered customers' questions, recommended items, and recorded order information.
• Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
• Processed orders and sent to kitchen employees for preparation.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
• Printed dining checks with total due, collected payment and offered receipts to complete transactions.
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
• Increased sales significantly by upselling higher-end products to customers.
• Inspected dishes and utensils for cleanliness.
• Checked guests' identification before serving alcoholic beverages.
• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
• Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Supported needs of Number- person wait staff who attended to specific needs of countless customers daily for Type restaurant with social relevancy and intentionality.
• Supervised kitchen staff to ensure compliance with food safety and sanitation standards.
• Developed and implemented daily meal preparation schedules to optimize workflow efficiency.
• Trained new employees on cooking techniques, equipment usage, and safety protocols.
• Collaborated with management to create seasonal menu items that enhanced customer satisfaction.
• Monitored inventory levels, placing orders for supplies while minimizing waste and costs.
• Maintained cleanliness and organization of kitchen areas, ensuring readiness for inspections.
• Led team meetings to discuss performance goals, food quality standards, and service improvements.
• Resolved customer complaints regarding food quality promptly to maintain positive dining experiences.
• Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
• Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
• Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
• Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
• Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
• Boosted customer satisfaction ratings through consistent delivery of delicious meals prepared according to established recipes.
• Provided exceptional customer service by addressing diner concerns promptly and professionally.
• Improved team morale by fostering open communication and encouraging professional growth among staff members.
• Ensured timely preparation of dishes for large events, coordinating efforts with front-of-house staff for seamless execution.
• Maintained a high standard of cleanliness, ensuring a safe and sanitary work environment for staff and customers.
• Collaborated with other kitchen staff to ensure smooth operations during peak meal times.
• Developed creative daily specials, incorporating seasonal ingredients to showcase culinary skills and increase menu diversity.
• Consistently met budgetary goals through careful management of food costs and labor expenses.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Streamlined kitchen workflow for increased productivity, assigning specific tasks based on individual strengths within the team.
• Managed vendor relationships to negotiate favorable pricing on ingredients while maintaining product quality standards.
• Evaluated employee performance regularly, providing constructive feedback aimed at improving overall skill set and kitchen efficiency.
• Conducted regular inventory audits to identify discrepancies and prevent stock shortages affecting menu availability.
• Assisted in menu planning by researching industry trends, analyzing customer feedback, and recommending recipe adjustments accordingly.
• Maximized flavor profiles by expertly pairing ingredients, experimenting with various cooking techniques, and adjusting seasoning as needed.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Pitched in to work line during busy periods or in place of sick employees.
• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Recruited and hired employees to build effective culinary team for $Amount annual revenue-producing restaurant.
• Developed new culinary programs that increased customer satisfaction and operational excellence levels.
• Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Oversaw food preparation and monitored safety protocols.
• Developed unique events and special promotions to drive sales.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maximized quality assurance by completing frequent line checks.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Coordinated with catering staff to deliver food services for special events and functions.
• Purchased food and cultivated strong vendor relationships.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Verified prepared food met standards for quality and quantity before serving to customers.Able to lift 40 pounds, worked full time 40hrs a week