Danielle Krenzer

Started a career with Rutters as a regular part time team member. In 2021 I became the Assistant Retail Manager. I worked as an Assistant Retail Manager for approximately 4.5 years within two different locations. During that time the skills I learned and became proficient in are as follows

Merchandise and Supply Ordering

Merchandise and Supply Auditing

Payroll

Cash Register Transactions

Trendar Fuel Transactions

Completing End of Day Bookwork for daily calculations

Preparing and Making Daily Bank Deposits

Managed Safes

Merchandise Return Transactions both for Customers and Returns to Venders.

Enforced cash handling procedures and balanced register activity for accuracy.

Managed staff schedules, ensuring adequate coverage during peak times and reducing labor costs.

Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.

Ensured compliance with health department regulations by maintaining a clean and safe environment.

Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.

Identified team weak points and implemented corrective actions to resolve concerns.

Trained new employees to be proficient in accuracy and time management.

Communicated with Venders to ensure no over ordering was done and items that were high volume sales were ordered.

Checking invoice accuracy to orders delivered.

In 2025 I became Assistant Restaurant Manager for Rutters where I am now at my second location under that title. Skills that I have learned and became proficient in are as follows:

Supervised daily restaurant operations, ensuring consistent guest service and service standards.

Trained new associates on food safety, sanitation, and point-of-sale procedures.

Monitored inventory levels and ordered supplies to maintain product availability.

Supervised all areas of the restaurant to keep it clean and well-maintained.

Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.

Monitored food sales to understand what offerings in hot holding would increase sales.

Monitored food sales to minimize waste

Understanding time management to get food orders out to customers promptly and accurately.

Understanding and using time management for team members to work proficiently.

Understood and used the FIFO system to maintain limited waste.

Able to manage multiple team members and delegate to be the best possible team and work proficiently even during high peak times.