Julie RUDA

• Provided friendly and efficient service to guests during dining experiences.
• Took orders accurately and communicated them to the kitchen staff promptly.

I prepare food from reciepes for about 2500 students a day

We follow nutritional guidelines

Clean and maintain kitchen

Help others with their job tasks and with students

• Prepared nutritious meals following dietary guidelines for students.

• Prepared a diverse menu of dishes using fresh, local ingredients.
• Developed new recipes to enhance customer dining experiences and menu variety.
• Collaborated with kitchen staff to ensure timely meal service and quality standards.
• Trained junior culinary staff on food preparation techniques and safety protocols.

• Oversaw daily operations and staff management in a fast-paced restaurant environment.
• Managed inventory levels and ordered supplies to maintain optimal stock on hand.
• Ensured compliance with health and safety regulations in food preparation areas.
• Coordinated schedules to optimize workforce efficiency during peak service times.
• Conducted regular performance evaluations for team members to enhance service quality.
• Resolved customer complaints promptly to maintain positive dining experiences for guests.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.

• Managed inventory levels and ordered supplies to maintain optimal stock on hand.
• Ensured compliance with health and safety regulations in food preparation areas.
• Coordinated schedules to optimize workforce efficiency during peak service times.
• Conducted regular performance evaluations for team members to enhance service quality.
• Resolved customer complaints promptly to maintain positive dining experiences for guests.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Resolved customer complaints quickly while maintaining high quality standards of service delivery.
• Trained employees on duties, policies and procedures.
• Created schedules and monitored payroll to remain within budget.
• Established and maintained effective communication with staff members to ensure efficient operations.
• Administered employee discipline through verbal and written warnings.

• Managed inventory levels and ordered supplies to maintain optimal stock on hand.
• Ensured compliance with health and safety regulations in food preparation areas.
• Coordinated schedules to optimize workforce efficiency during peak service times.
• Conducted regular performance evaluations for team members to enhance service quality.
• Created promotional strategies to increase customer engagement and satisfaction levels.
• Resolved customer complaints promptly to maintain positive dining experiences for guests.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Resolved customer complaints quickly while maintaining high quality standards of service delivery.