Elizabeth Rivera

Maintained a clean, safe environment for clients in their homes.

• Ensured clean, safe living spaces through consistent light housekeeping.
• Prepared meals and snacks
• Ensured kitchen cleanliness by tidying up after meals
• Managed weekly laundry tasks, including washing and folding clothes
• Shopping for food
• Completed various errands, such as grocery shopping and picking up prescriptions
• Performed grooming tasks to promote personal hygiene and enhance appearance.
• Supported special needs brother by providing daily assistance and care.

• onboarded, cross-trained, and mentored crew members on guest-facing stations such as the line, cash, and digital make-line.
• Station Mastery: Train employees on FOH roles, ensuring adherence to recipe cards, portioning standards, and hospitality cornerstones.
• Core Teaching Method: Use Chipotle's 4-step learning model: Introduce (explain what and why), Shadow (trainee watches the trainer), Perform (trainee does the task), and Validate.
• delivered timely, specific, and sincere feedback (positive and corrective) using official training checklists and guides to support crew development.
• acted as floor leader and communication bridge between crew members and store management, facilitating career progression to management positions.

• Improved customer satisfaction ratings by listening to complaints and finding appropriate solutions to problems.
• Collaborated with customers to identify service needs and provide tailored solutions.
• Adhered to customer service standards to foster satisfaction and retention.
• Hired and trained service department staff to drive performance.
• Prioritized and delegated daily work tasks to meet anticipated project goals.
• Hired and trained service department staff, enhancing team capabilities and service delivery.
• Upheld team productivity and quality objectives by setting and maintaining clear benchmarks for service.
• Assisted team members by taking on additional responsibilities during busy periods and staff shortages.
• Forecasted departmental goals and established deadlines to ensure timely, quality service.
• Delegated work to staff by setting priorities and goals.

• Financials & Standards: Monitored labor and food costs while upholding company and health safety standards to support sales growth.
• Store Operations: Managed daily restaurant performance, ensuring cleanliness and optimal speed of service.
• train, coach, and schedule crew members and shift supervisors.
• train, coach, and schedule crew members and shift supervisors.