David Faff

• Supervised 2 locations to enforce high-quality standards of operation.
• Built positive and productive relationships with store and field leadership.
• Worked diligently to resolve unique and recurring complaints, promoting loyalty, and enhancing operations.
• Modeled best practices for sales and customer service.
• Defined clear targets and objectives and communicated to other team members.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Established team priorities, maintained schedules and monitored performance.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Controlled resources and assets for department activities to comply with industry standards and government regulations.
• Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Exceeded sales targets with well-developed sales strategy and empowering team coaching.
• Developed sales strategy based on research of consumer buying trends and market conditions.
• Evaluated costs against expected market price points and set structures to achieve profit targets.

Working for Boardwalk Kitchen, I'm in charge of operating and running my booth at any given market or store. At these markets, I am responsible for inventory, how much product I start the day with and how much I end the day with, managing money, how much I made that day, how much needs to be put into making more product, and how much is profit and engaging with customers, talking face to face with customers and explaining the product the convincing them to make a purchase.

I am also in charge of the online aspect of the company, such as creating and operating the website and filling out online orders. At Boardwalk Kitchen, I also am in charge of graphic design. I have made all new labels for each product at a far reduced price of 86% while increasing the quality.

Lastly, I am also in charge of logistics. My greatest accomplishment was increasing the size of the product by 100% while only increasing the price of the production by 23%. This also increased overall sales by 55%.

• Operated standard kitchen equipment with focus on safety and sanitation.
• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Maintained swift pace of work to meet business demands for cleaning and supplies storage.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
• Managed time to juggle multiple tasks simultaneously with ease.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Operated kitchen equipment in accordance with manufacturer instructions.

While working at Gus and Gray, I learned many skills in working in incubated kitchens and running a small business. The primary skill I learned is how to properly work in a kitchen.

Here I learned how incubated kitchens are run and operated. This includes proper maintenance of food, the cleaning of industrial machinery, and the storage of finished goods.

I also learned how other small businesses are run. This includes where kitchens obtain their food, how businesses pay their employees, and how companies maintain connections with partners.