Daniel Michaud

• Following recipes and preparing food to the quality and standards of D'amico Hospitality.
• Multitasking and working large prep projects to help with getting things accomplished efficiently as possible.
• Helping newer staff in the kitchen with questions. Getting them to understand and retain any information I have given them.
• Helping with any other task available ie truck orders, organizing and cleaning, bistro and salad bar duties.
• Being available to help at other locations with our company
• Driving the D'amico box trucks and vans with a DOT level license to off premise catering events and general errand trips.
• Leading teams going off site, keeping them busy well we are in the kitchen so they understand what we need to accomplish to be successful for an up coming event
• well off site on and event. Keeping everyone involved and busy, well also teaching them so each time we go out they have a better understanding of whats expected so each time they become more self sufficient.
• Understanding the quality and visual aspect of each app/dish and correcting any issues as needed. Training staff how visually we want things to look.

Opening the store. Basic morning prep work for a sandwich shop.

Slicing veggies and meat. and baking bread. Preparing any catering orders for the day. Taking into consideration orders coming in the day of so i can adjust my prep to accommodate for last minute catering.

Running our lunch rush with sandwich makers and delivery drivers. Holding a high level of consistency and speed.

Dealing first hand with any issues that might occur during service.

Hiring and maintaining a sound management team consisting of myself and two others. Making sure they are trained and set up to be successful everyday.

Hiring my entire staff and building a schedule around them. fixing and tweaking weekly to insure the store runs to its potential.

Training each staff member individually personally.

Dealing with write-ups and firing if necessary.

Making truck orders effectively to the projected sales for each week. Including in things that aren't going to projected in a rolling 4 week projection.

Doing inventory. Keeping cost of goods sold in a tight percentage window. Figuring out if something seems off weather it be a typing error, theft of a product or and issue with a delivery.

Keeping labor in that same tight percentage window. problem solving with management when necessary.

Keeping consistent and high scores with Jimmy Johns business coaches when store is visited. ie cleanliness, systems and procedures, recipes, uniform, paperwork and overall store and staff performance during business hours.