Francine Cherry

Supervised daily kitchen operations.

Supervised team to ensure adherence to service standards.

Uphold standards by adhering to state and local safety, sanitation, and nutrition regulations.

Oversaw financial operations, maintained inventory, and adhered to budgetary guidelines.

Maintained a clean environment by monitoring and directing cleaning operations.

Placed orders for essential supplies and verified delivery accuracy.

Ensured meals met safety, taste, and nutritional standards.

Delivered efficient and friendly service to customers and staff.

Collaborated with customers to enhance performance metrics.

Engaged with 100 patients each month to elevate the standards of service and food.

Directed employee coaching and ensured training updates.