Emmaline Collins

Service Leader

Chipotle Mexican Grill

09.2020 - Current

Created positive work environment to meet company, state and federal employment guidelines
Arranged cover for staff absences to prevent disruption to operations
Kept operations smooth and professional with consistent opening, closing and shift change task lists
Maximized employee performance with hands-on training and close mentoring
Helped front-of-house team members promptly resolve customer complaints
Minimized cost overages, controlling inventory and supplies and minimizing waste
Managed performance of kitchen employees with regular evaluations, coaching and support
Controlled infection and contamination risk factors with consistent enforcement of cleaning and sanitation procedures
Achieved food preparation goals for consistent quality and freshness
Adapted to fast-moving situations, utilizing problem-solving in complex circumstances
Scheduled and received food and beverage shipments, checking delivery contents to verify product quality and quantity
Counted cash and receipts and completed bank deposits
Met strict quality standards, continuously monitoring food handling and safety.
Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
Ordered new supplies and food to maintain service levels.
Monitored food inventory and supplies to prevent waste.
Resolved product or service problems by clarifying customer's complaint, determining cause of problem and selecting best solution to solve problem.
Attracted potential customers by answering product or service questions and suggesting information about other products and services.
Maintained health and food safety standards at all stages, from storage through delivery.
Kept guest and work areas clean, organized and sanitized per established standards.
Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Identified team weak points and implemented corrective actions to resolve concerns.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Reviewed and approved employee schedules and timesheets.
Controlled expenses and boosted profitability by managing food and labor costs.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Controlled food costs and managed inventory.