Joshua Granja

Supervisor In Training Program

- Researched inventory in-house and other warehouses to assist members to locate desired stock.

- Managed Front End line during rush times to ensure timely customer service.

- Performed cashier tasks through register sales, returns, refunds, exchanges, and getting items in the MPU office.

- Supported membership growth by explaining different types of memberships and their benefits to potential future members.

- Ensured receipt accuracy audit as exit greeter.

- Engaged with members to get EMARS.

- Learned how to manage inventory by reviewing incoming truck loads and utilizing FIFO process.

- Learned merchandising by setting up game plans for our merchants, create a drop list, set up sample end caps and mandatory end caps.

- Learned how to maintain the aesthetic look from outside in of our product.

- Maintained the cleanliness of the store to ensure an always "ready to open" appearance.

Customer Service

· Greet customers in a friendly and professional manner.

· Assisted customers with product selection and answered any questions they have regarding products sold in the store.

· Explain food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.

· Take food orders from customers and inform them of additional offerings available.

· Follow recipes and customer’s requests when preparing meals.

· Set up catering trays according to customer’s requests always ensuring accuracy.

· Delivered orders to customers in a timely manner following safety guidelines for proper handling of food products.

· Handle customer complaints in a timely manner while always maintaining professionalism.

· Thank guests after each interaction to demonstrate appreciation for patronage.

Daily Processes and Inventory

· Check expiration dates on food items regularly to ensure quality control standards are met.

· Store perishable food items in freezer or refrigerator to protect from spoilage.

· Utilized various tools such as knives, slicers, blenders, to prepare foods correctly.

· Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.

· Gather ingredients then clean and cut food items to prep recipes.

· Prepare workstations with ingredients and tools needed to increase efficiency.

· Package and bag cooked food and prepared items.

· Monitor temperatures of prepared food and cold-storage areas.

· Chop ingredients and prep food items ahead of lunchtime and dinner rush periods.

· Make meals in accordance with company standards and requirements.

· Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.

· Support management stay on top of supply needs by sharing information about low or spoiled inventory.

Safety and Compliance

· Inspected kitchen area for sanitation compliance prior to opening restaurant each day.

· Clean and sanitize work areas, equipment, utensils, dishes and silverware to conform with health codes.

· Followed safety protocols when operating kitchen machinery or utensils.

· Clean the walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.

· Maintain cleanliness of the department by performing daily tasks such as sweeping, mopping, dusting, sanitizing tables and taking out garbage cans as needed.

· Prevent spoilage and cross-contamination by storing food in designated containers and storage areas.

· Maintained safe food handling practices to prevent germ spread.

· Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.

· Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared to prevent contamination.