Dedicated and detail-oriented professional with extensive experience in the food industry, seeking to transition into a customer service role. Proven ability to deliver exceptional service, resolve issues effectively, and enhance customer satisfaction. Eager to leverage strong communication skills, problem-solving abilities, and a customer-centric approach to contribute positively to a dynamic customer service team.
Hi, I’m
Justin Beekman
DeBary,FL
Summary
Overview
14
years of professional experience
1
Certification
Work History
Winn-Dixie Supermarkets
Deli Associate
2024.03 - Current (6 months)
Job overview
- Customer Service: Greeted customers warmly, assisted with product selection, and provided information about deli products, including ingredients and preparation methods.
Took and fulfilled special orders, including custom cuts of meat, cheese, and other deli items, ensuring accuracy and customer satisfaction. Addressed and resolved customer inquiries, complaints, and special requests in a professional and efficient manner.
- Product Management: Prepared and displayed deli products, including meats, cheeses, salads, and sandwiches, ensuring they were fresh, attractively presented, and properly labeled. Managed product rotation and stocked shelves to maintain optimal inventory levels and minimize waste. Monitored product freshness and removed expired or damaged items. Operated deli equipment such as slicers, scales, and ovens, following safety procedures and maintenance guidelines.
- Food Safety and Cleanliness: Adhered to all health and safety regulations, including proper food handling, storage, and sanitation practices, to ensure a safe and hygienic environment. Maintained cleanliness and organization of the deli counter, prep areas, and equipment, including regular cleaning and sanitizing tasks.
- Sales and Merchandising: Assisted with promotional displays and in-store marketing to attract customers and drive sales of deli products. Upsold and cross-sold related products to enhance the customer experience and increase sales.
- Administrative and Operational Tasks: Processed transactions accurately and efficiently using the point-of-sale (POS) system, including handling cash, credit card payments, and issuing receipts. Assisted with inventory management, including receiving deliveries, checking product quality, and documenting stock levels.
- Team Collaboration: Worked collaboratively with team members and other departments to ensure smooth operations and timely service. Participated in team meetings and training sessions to stay updated on new products, procedures, and company policies.
McDonald's Restaurant
Kitchen Manager
2012.11 - 2023.12 (11 years & 1 month)
Job overview
- Operational Management: Supervised kitchen staff and ensured adherence to McDonald’s quality standards, health and safety regulations, and operational procedures.
Managed inventory levels, conducted regular stock checks, and placed orders for supplies to maintain efficient kitchen operations and minimize waste.
Coordinated daily kitchen activities, including food preparation, cooking, and presentation, to ensure timely and accurate order fulfillment.
Implemented and monitored procedures for food safety and cleanliness, including proper sanitation practices and equipment maintenance.
Developed and executed shift schedules, managed labor costs, and optimized staffing levels to meet fluctuating customer demand.
- Staff Leadership and Training: Recruited, trained, and mentored kitchen staff, providing ongoing coaching and performance evaluations to enhance team skills and productivity. Fostered a positive work environment, encouraged teamwork, and resolved conflicts to maintain high staff morale and performance.
- Customer Service: Addressed and resolved customer complaints and concerns in a professional manner, ensuring high levels of customer satisfaction and loyalty.
Monitored and maintained service standards, including food quality and presentation, to meet customer expectations and McDonald’s brand standards.
- Compliance and Reporting: Conducted regular inspections to ensure compliance with company policies, health department regulations, and safety protocols.
Prepared and analyzed reports on kitchen performance, including sales, labor costs, and inventory usage, to identify areas for improvement and implement corrective actions.
- Process Improvement: Identified opportunities for process improvements and implemented new procedures to enhance kitchen efficiency and reduce operational costs.
Collaborated with management to develop and refine operational practices and initiatives aimed at improving overall restaurant performance.
Bread and Jams
Short Line Cook
2010.03 - 2010.08 (5 months)
Job overview
- Food Preparation: Prepared and cooked a variety of menu items, including soups, salads, sandwiches, and daily specials, following standardized recipes and portion controls. Managed the mise en place, ensuring all ingredients and cooking tools were ready and organized for efficient meal preparation. Executed cooking techniques such as grilling, sautéing, and baking to meet quality and presentation standards.
- Kitchen Operations: Maintained a clean and organized workstation, adhering to food safety and sanitation standards to prevent cross-contamination and ensure a safe cooking environment. Assisted with inventory management, including monitoring stock levels, rotating ingredients, and notifying the kitchen manager of low supplies or quality issues. Operated and cleaned kitchen equipment, including ovens, grills, and fryers, following manufacturer guidelines and safety procedures.
- Quality Control: Ensured all dishes met the restaurant’s quality and presentation standards before serving, making adjustments as needed to achieve consistency and excellence. Conducted regular taste tests and quality checks to ensure the freshness and flavor of prepared items.
- Customer Service: Coordinated with front-of-house staff to fulfill special requests and accommodate dietary restrictions or preferences, enhancing overall customer satisfaction. Assisted with expediting orders during peak hours, ensuring timely and accurate delivery of dishes to customers.
- Team Collaboration: Worked closely with other kitchen staff and management to ensure smooth and efficient kitchen operations, including training new team members and providing support as needed. Participated in team meetings and contributed to discussions on menu development, process improvements, and operational strategies.
- Safety and Compliance: Followed all health and safety regulations, including proper food handling, storage, and cleaning procedures, to comply with local health department standards. Ensured compliance with allergen management practices and maintained a thorough understanding of the restaurant’s allergen protocols.
Education
Forrest High School Chapel Hill, TN, United States
High School Diploma
12.2008
University Overview
General Education
- 4.0 GPA 2005
- Honor Roll 2005
- Dean's List 2005
- Completed AP course in Trigonometry
- Completed AP course in Calculus
- Relevant Coursework: Electrical (2-Years)
- Ranked in Top 25% of class
- Professional Development: Electrical
Skills
- Customer Service Excellence: Proficient in engaging with customers, addressing inquiries, fulfilling special requests, and resolving complaints to enhance customer satisfaction.
- Food Preparation & Cooking Techniques: Skilled in various cooking methods, including grilling, sautéing, baking, and preparing diverse menu items.
- Food Safety & Sanitation: Knowledgeable in health and safety regulations, proper food handling, and maintaining cleanliness to ensure a safe and hygienic kitchen environment.
- Kitchen Equipment Operation: Experienced in using and maintaining kitchen equipment such as ovens, grills, fryers, slicers, and food processors.
- Inventory Management: Competent in managing inventory levels, conducting stock checks, ordering supplies, and minimizing waste.
- Point-of-Sale (POS) Systems: Proficient in operating POS systems for processing transactions, handling cash, and managing customer orders.
- Team Leadership & Training: Ability to supervise, train, and motivate kitchen staff, and manage shift schedules to ensure effective team performance.
- Quality Control: Ensures consistency in food quality and presentation, conducting regular taste tests and maintaining high standards.
- Time Management: Effective at prioritizing tasks, managing time, and handling multiple responsibilities efficiently in a fast-paced environment.
- Process Improvement: Identifies and implements operational improvements to enhance efficiency, reduce costs, and streamline kitchen processes.
- Communication Skills: Strong verbal communication skills for effective interaction with team members, customers, and management, and for resolving conflicts.
- Organizational Skills: Ability to maintain an organized workstation, manage inventory, and ensure smooth operational flow in a busy kitchen setting.
Certification
- ServeSafe - It's a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection.
Languages
English
Native or Bilingual
Timeline
Deli Associate
Winn-Dixie Supermarkets
2024.03 - Current (6 months)
Kitchen Manager
McDonald's Restaurant
2012.11 - 2023.12 (11 years & 1 month)
Short Line Cook
Bread and Jams
2010.03 - 2010.08 (5 months)
Forrest High School
High School Diploma
- ServeSafe - It's a food and beverage safety training and certificate program administered by the U.S. National Restaurant Association. The program is accredited by ANSI and the Conference for Food Protection.
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