George Young

• Trained new team members by relaying information on company procedures and safety requirements.
• Promoted a positive work environment by fostering teamwork, open communication, and employee recognition initiatives.
• Served as a role model for the team by demonstrating commitment to excellence, professionalism, and adherence to company values at all times.
• Coached team members in techniques necessary to complete job tasks.
• Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.

• Coordinated new store openings by ensuring all operational systems, staffing, and inventory were in place prior to launch.
• Traveled across multiple states to provide hands-on support during new store set-up and opening phases.
• Trained and developed new team members and managers to align with company standards and operational procedures.
• Assisted with implementing merchandising layouts, product placement, and compliance with brand guidelines.
• Supported leadership with troubleshooting and problem-solving during the opening process to ensure smooth operations.
• Provided ongoing mentorship post-opening to ensure performance goals and customer service standards were met.

• Oversees daily store operations to ensure efficiency and smooth workflow.
• Manages, trains, and motivates team members for top performance.
• Creates schedules, manages payroll, and monitors labor costs.
• Monitors inventory, ordering, and merchandising to drive sales.
• Builds a positive, motivated team culture that delivers excellent guest experiences.
• Analyzes financial reports to maximize profitability and control expenses.
• Engages with the community to strengthen brand reputation.
• Identifies, develops, and promotes high-performing employees for leadership roles.

• Prepared and plated fresh salads and desserts with consistent quality and presentation.

• Maintained prep stations by chopping produce, mixing dressings, and restocking items.

• Ensured adherence to food safety standards in all cold and sweet menu offerings.

• Collaborated with kitchen staff to facilitate efficient service during peak hours.

• Upheld cleanliness and organization of back-of-house prep and service areas.

• Assisted in training new staff on salad and dessert preparation techniques.

• Monitored food inventory and communicated supply needs to support management.