Craig Poston

• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Worked closely with team members to schedule breaks and shifts to meet state regulations.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Scheduled staff to establish adequate coverage during peak business hours.
• Consistently exhibited calm demeanor during periods of high volume or unusual events to keep store operating smoothly and set positive example for shift team.

• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Increased machine efficiency by scraping and pre-washing dishes.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.

Emptied trashcans and transported waste to collection areas.

• Operated buffers and burnishers to clean and polish floors.
• Sanitized office spaces bathrooms and kitchens to maintain hygienic work environment for employees and visitors.
• Dusted and polished furniture, surfaces and equipment. to remove dust and grime.
• Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors
• Emptied waste paper and other trash from premises and moved to appropriate receptacles
• Emptied trashcans and transported waste to collection areas