Donna Doyle

• Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained safety standards by properly handling food and adhering to sanitation guidelines.
• Greeted customers at counter to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Prepared and served various food and drink items to customer specifications in fast-paced environments.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Learned other teammates' work tasks to train as backup.
• Participated in regular trainings to stay current on industry best practices and trends.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Monitored food quality and freshness throughout day.

Started out as a front end assistant in October 2019. I was moved around to cashier, packer, produce stocker, freezer stocker, lot security, entrance and exit door, go backs before being hired as part time in the food court in June 2021.

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.
• Used [Software] to analyze daily financial statements, balance statements and reimbursable meals.
• Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
• Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
• Implemented new marketing strategies for increasing daily sales volume and attracting more customers.
• Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
• Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
• Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
• Coordinated with school administrators to incorporate nutritional guidelines into menu planning, promoting healthier eating habits among students.
• Developed creative menus to accommodate diverse dietary needs and preferences of customers.
• Managed inventory effectively, reducing waste and ensuring availability of popular items.
• Coordinated catering services when required, working closely with event organizers to ensure smooth execution of functions while adhering to budget constraints.
• Reduced environmental impact by introducing recycling programs and using biodegradable packaging.
• Maintained a clean and safe environment, adhering to health department regulations and guidelines.
• Organized special events and catering services, expanding cafeteria's offerings and increasing revenue.
• Streamlined cafeteria operations for increased efficiency and cost-effectiveness through proper inventory management.
• Implemented cost-control measures to stay within budget while still offering wide variety of meal options.
• Reviewed employee performance regularly, offering constructive feedback for improvement where necessary.
• Adapted quickly to changing customer preferences by regularly updating menu and offering seasonal specials.
• Enhanced customer satisfaction by implementing high-quality food and service standards.
• Fostered team-oriented atmosphere, leading to improved service and more enjoyable dining experience for customers.
• Ensured compliance with health and safety regulations, maintaining clean and safe dining environment for both customers and staff.
• Boosted employee morale with effective communication, training, and performance evaluations.
• Evaluated equipment maintenance needs regularly, scheduling repairs as needed to prevent downtime during busy periods.
• Ensured timely food preparation by coordinating kitchen staff schedules effectively based on peak hours of operation.
• Developed and maintained strong relationships with local food suppliers, ensuring fresh and high-quality ingredients for meals.
• Maximized profitability by identifying areas for cost reduction without compromising quality or service standards.
• Improved employee satisfaction and reduced turnover through comprehensive training programs and clear communication of job expectations.
• Maintained detailed records of sales, inventory, and employee performance, using data to make informed decisions about future operations.
• Resolved customer complaints promptly, maintaining strong relationships with patrons for repeat business.
• 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.
• Coordinated with catering staff to deliver food services for special events and functions.
• 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.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Catered after school events and banquets.