Dawn Howell

• Maintained confidentiality in handling sensitive information while performing administrative tasks.
• Enhanced office efficiency by managing schedules, organizing files, and maintaining a clean workspace.
• Facilitated smooth operations by efficiently handling incoming mail, phone calls, and visitor inquiries.
• Expedited document processing with accurate data entry and timely filing.
• Increased customer satisfaction by providing professional and courteous front desk support.
• Prepared and edited documents to produce precise, accurate and professional communication.
• Achieved high levels of accuracy in data entry tasks while adhering to strict deadlines.
• Assisted in financial tasks such as invoicing, expense tracking, and budget preparation to ensure accuracy.
• Strengthened office organization by implementing new filing systems and digital record-keeping practices.
• Improved data accuracy, entering and updating records in database with keen eye for detail.
• Increased team productivity, organizing and scheduling appointments and meetings without overlap.
• Managed incoming and outgoing correspondence, ensuring prompt and accurate delivery of information.
• Fostered positive work environment, coordinating team-building activities and maintaining clean and organized office space.
• Enhanced document management efficiency, digitizing paper records and establishing easy-to-navigate filing system.
• Supported financial operations, processing invoices and payments, contributing to timely and accurate financial reporting.
• Facilitated smooth workflow by efficiently handling multiple administrative tasks simultaneously, prioritizing according to urgency and importance.
• Improved office supply inventory management, reducing unnecessary expenditures by regularly auditing and ordering supplies.
• Facilitated better customer service by promptly addressing inquiries and concerns via phone and email.
• Enhanced office efficiency by organizing and maintaining filing systems both digitally and physically.
• Input data into spreadsheets and databases.
• Answered and managed incoming and outgoing calls while recording accurate messages for distribution to office staff.
• Reviewed files, records and other documents to obtain information to respond to requests.
• Promptly received and forwarded incoming communications, such as phone calls, emails, and letters, to appropriate staff.
• Kept office supplies well organized and sufficiently stocked, placing orders promptly to replenish materials before depleted.
• Utilized office management software to record and track customer information.
• Processed incoming and outgoing mail and packages according to established procedures.
• Purchased and maintained office supplies.
• Created and maintained detailed records of all office activities.
• Edited and proofread documents for accuracy and completeness.
• Coordinated and scheduled meetings and appointments.
• Edited documents to keep company materials free of grammar errors.
• Monitored and tracked budgets and expenses.
• Fostered operational efficiency and compliance with company policies through effective coordination of office activities.

• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
• Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
• Used Software to analyze daily financial statements, balance statements and reimbursable meals.
• Created training materials for new hires to ensure consistent knowledge of policies and procedures across the team.
• Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
• Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
• Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
• Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
• Implemented catalog system for students' meal cards to expedite lunch lines, decreasing overall wait times.
• Planned nutritionally-balanced menus for students by studying current dining trends.
• Reviewed employee performance regularly, offering constructive feedback for improvement where necessary.
• Resolved customer complaints promptly, maintaining strong relationships with patrons for repeat business.
• Maintained a clean and safe environment, adhering to health department regulations and guidelines.
• Implemented cost-control measures to stay within budget while still offering wide variety of meal options.
• Developed creative menus to accommodate diverse dietary needs and preferences of customers.
• Enhanced customer satisfaction by implementing high-quality food and service standards.
• Maintained detailed records of sales, inventory, and employee performance, using data to make informed decisions about future operations.
• Negotiated with vendors for better pricing on bulk food purchases, reducing overall food costs.
• Achieved significant cost savings by optimizing staff scheduling and reducing overtime expenses.
• Enhanced operational efficiency by implementing streamlined ordering and payment process.
• Fostered team-oriented atmosphere, leading to improved service and more enjoyable dining experience for customers.
• Boosted employee morale with effective communication, training, and performance evaluations.
• Increased customer loyalty by consistently providing high-quality food and exceptional service.
• Coordinated with school administrators to incorporate nutritional guidelines into menu planning, promoting healthier eating habits among students.
• Managed inventory effectively, reducing waste and ensuring availability of popular items.
• Ensured compliance with health and safety regulations, maintaining clean and safe dining environment for both customers and staff.
• Streamlined cafeteria operations for increased efficiency and cost-effectiveness through proper inventory management.
• Developed and maintained strong relationships with local food suppliers, ensuring fresh and high-quality ingredients for meals.
• Conducted regular meetings with staff members to address concerns, provide support, and facilitate open communication.
• Maximized profitability by identifying areas for cost reduction without compromising quality or service standards.
• Adapted quickly to changing customer preferences by regularly updating menu and offering seasonal specials.
• Ensured timely food preparation by coordinating kitchen staff schedules effectively based on peak hours of operation.
• Evaluated equipment maintenance needs regularly, scheduling repairs as needed to prevent downtime during busy periods.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Purchased food and cultivated strong vendor relationships.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• 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.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maximized quality assurance by completing frequent line checks.
• Implemented new marketing strategies for increasing daily sales volume and attracting more customers.
• Improved employee satisfaction and reduced turnover through comprehensive training programs and clear communication of job expectations.
• Boosted revenue by introducing themed meal days and special promotions that attracted more customers.
• Conducted regular staff meetings to gather feedback and discuss ways to improve operations and customer service.
• Organized special events and catering services, expanding cafeteria's offerings and increasing revenue.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Developed unique events and special promotions to drive sales.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Coordinated with catering staff to deliver food services for special events and functions.
• Enhanced dining experience for customers by implementing variety of healthy, globally-inspired menu options.
• Coordinated catering services when required, working closely with event organizers to ensure smooth execution of functions while adhering to budget constraints.
• Implemented innovative ideas for special events or promotions that increased community engagement within the cafeteria.
• Improved cafeteria's online presence with updated website content and engaging social media posts.

Over saw all food preparation, did all paperwork for usda, cooked all food, cleaned and sanitized all equipment, ordered all food, stayed within budget for healthy foods for all the children.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Tracked food production levels, meal counts, and supply costs.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Reviewed and approved employee schedules and timesheets.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
• Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
• Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
• Oversaw training of more than Number team members.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
• Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
• Increased overall efficiency by optimizing staff schedules to meet fluctuating business demands.
• Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
• Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
• Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Delivered exceptional guest experiences through diligent oversight of daily operations, addressing concerns promptly and professionally.
• Streamlined catering services for special events, liaising with clients to ensure their needs were met efficiently and successfully executing functions from start to finish.
• Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
• Managed budgetary constraints effectively, allocating funds appropriately across various departments based on prioritized needs assessment.
• Assessed the effectiveness of implemented changes periodically, adjusting strategies as needed based on performance metrics and feedback from staff members.
• Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
• Developed strong relationships with vendors, negotiating favorable pricing on ingredients and supplies.
• Enhanced online presence and customer engagement, overseeing redesign of restaurant's website and managing social media accounts.
• Optimized inventory management to minimize waste, negotiating with suppliers for better pricing on bulk purchases.
• Enhanced dining experience and customer satisfaction by implementing innovative menu items based on seasonal availability.
• Improved operational efficiency, introducing standardized procedures for order preparation and delivery.
• Fostered positive team environment, resolving conflicts promptly and encouraging open communication.
• Boosted restaurant reputation with meticulous attention to health and safety standards, ensuring top ratings during inspections.
• Streamlined kitchen operations for increased efficiency, introducing digital ordering system to reduce wait times.
• Increased table turnover rates during peak hours, optimizing seating arrangements and reservation scheduling.
• Maintained high levels of staff performance, implementing system of incentives for meeting and exceeding service targets.
• Achieved significant cost savings, renegotiating contracts with utility providers and streamlining labor scheduling.
• Fostered culture of excellence and accountability by conducting regular performance reviews and providing constructive feedback.
• Increased community engagement, organizing charity events and participating in local festivals to raise brand awareness.
• Boosted revenue by expanding catering services and tailoring offerings to corporate events and private parties.
• Enhanced customer loyalty by creating rewards program that incentivized repeat business.
• Enhanced customer service skills of staff, conducting regular training sessions on hospitality and customer engagement techniques.
• Elevated sales during off-peak hours, launching successful happy hour campaign that attracted regular clientele.
• Streamlined communication between front-of-house and kitchen staff, implementing digital ordering system to reduce errors.
• Sustained clean and welcoming dining environment, overseeing daily cleaning routines and periodic renovations.
• Improved team morale and reduced turnover by developing comprehensive training program for new hires.
• Improved food quality and presentation, working closely with culinary team to refine recipes and plating techniques.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Purchased food and cultivated strong vendor relationships.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Maximized quality assurance by completing frequent line checks.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Developed unique events and special promotions to drive sales.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Coordinated with catering staff to deliver food services for special events and functions.