Guy Mizrahi

Deli Operations Associate

• High volume food production: maintaining superior quality output in a fast paced retail and food service environment.
• Streamlined workflow efficiency: managing tight deadlines while maintaining high quality food output and premier customer service.
• Precise inventory management: ensuring quality products for shoppers, maintaining sales floor merchandise levels, and tracking inventory.
• Health and safety: maintaining and imposing top of the line cleanliness standards at all times, including temperature management.
• Premium hospitality: providing remarkable, memorable service to our patrons, maintaining customer relationships and satisfaction.
• Product knowledge: staying up to date with relevant product knowledge and leveraging it to aid shoppers in decision making.
• Product suggestion: using said product knowledge to recommend other products to the shopper.

Host

• Optimized restaurant flow: managing high volume waitlists and queues, maximizing table movement during peak business hours.
• First impression: providing a warm welcome into the restaurant, setting a homey atmosphere for the guest.
• General assistance: watching over the dining room and providing aid to any clients or team members.
• Multitasking: running food out to tables with careful haste and efficient path finding, as well as bussing and cleaning off any tables as soon as they open up.

Curbside To-Go

• Communication: coordinating with the kitchen team to ensure clear objectives and optimized output.
• Order verification: cross referencing kitchen monitors and order forms to ensure the right order finds the right car.
• Secure transactions: proficiency over company software to build the client's order, and facilitating secure debit/credit card and cash transactions.
• Streamlined curbside delivery: minimizing guest wait times via proactive communication and processes.