Jared Zacharski

Opening tasks including equipment set-up and pre-shift food preparation

Handled cashier duties, prepared and handed out orders

Cleaned all areas of store, including intense deep cleaning that was not managed on a daily basis

Established cleaning procedures for areas that were lacking or neglected

Daily deep cleaning management of kitchen and guest areas

Cleaning and maintenance of kitchen machinery, including stoves, fryers, and grease traps

Ordered inventory, organized stock, and maintained accurate monthly inventory counts

Managed waste counts to ensure all items are accounted for

Established cleaning procedures and standards to ensure store met MIOSHA standards

Handled cashier duties, prepared and handed out orders

Managed crew of 8-15 employees to promoted efficiency among stations

Trained employees on various procedural and operational duties