John Huls

• Coordinated concession team, food preparation and storeroom operations. Supervised food and beverage personnel, evaluating performance and recommending improvements. Participated in menu planning and food production, properly handling food surpluses and cost control. Trained new hires in food handling and safety protocols to boost knowledge and performance. Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments. Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations. Served consistent portions following recipes and control standards.

• Duties consist of scheduling tests, observing and moni
  toring test tickets, creating test tickets, and when necessary keeping up with trackers and other documents that help drive testing. One of the most important parts of this position is being able to work collaboratively with multiple teams to pursue a common goal.

As a sales associate I was responsible for managing inventory and organizing supplies to prepare the artists for their day. Managed the sales of merchandise, customer service, and also served as a mentor and training instructor for new employees.

As an assistant manager I ran a three person crew. My responsibilities were to oversee operations, conduct interviews, delegate responsibilities, enforce disciplinary action when needed, end of day paperwork and bank drops.

Worked in management capacity with a crew of twenty, tasks included training and onboarding new hires. Also Ensured sanitation guidelines were in accordance with health and safety regulatory compliance. Managed inventory by organizing, preparing and stocking merchandise for sale. Financial record keeping and accounting. Assumed General Management responsibilities when current management was unavailable requiring my additional tasks to be payroll, scheduling, hiring, and terminations when necessary.