Hank Doolittle

• Sourced and synthesized data for presentations and a retrospective op-ed.

• Drafted briefs on meeting attendees, identifying key interests and priorities.

• Adapted to evolving needs in a dynamic and fast-paced context.

• Executed and oversaw afternoon and closing operations, ensuring quality standards, reviewing daily sales and handling cash deposits.
• Fostered community relationships and autonomously addressed guest feedback and concerns.
• Utilized continuous professional development to ensure high-quality products, support staff development, and communicate value to guests.

• Collaborated with small team to maintain excellent quality and service flow in a high-volume cafe (500+ customers per shift)
• Led opening and closing procedures, coordinating with staff members to ensure seamless operation
• Proactively sought out professional development opportunities beyond company requirements

• Strategically restructured café systems with managers and owners, improving efficiency and enhancing customer experience
• Managed aspects of Front of House operations, including conducting interviews, employee training and scheduling
• Tracked inventory and placed orders for café supplies