Danielle Harper

• Responsible for planning, managing, monitoring, supervising and providing assistance in the provisioning, operation, and functions of a smaller food service facility with a staff serving breakfast and lunch with ala carte sales. Duties include:
• Timesheets for employees, schedules.
• Planning and Communicating Monthly Menu's.
• Ordering of supplies, menu items.
• Controlled costs to keep business operating within budget and increase profits.
• Food Safety and compliance regulations
• Counting cash drawer beginning and end of shift submitting report.

Mental Health (Back Up Support )

• Assisted with daily living activities
• Provided assistance in crisis intervention if needed
• Charted behavior changes
• Patient interaction such as groups/recreational activities
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• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• 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.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Managed budget implementations, employee evaluations, and contract details.
• Trained new employees on proper protocols and customer service standards.
• Trained and guided team members to maintain high productivity and performance metrics.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Managed up to 20 employees.
• Ordering merchandise, inventory ect.
• Payroll, banking deposits, Scheduling.