Kara Saldaña-Servais
Oconto,WI
Summary
Professional with winning attitude and desire to deliver exceptional experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Certified Training Food Service Leader
Kwik Trip
Oconto, Wisconsin
08.2014 - Current
- Providing guests with fast, friendly customer service.
- Efficiently and accurately process guests orders while adhering to all required safety sanitation policies and procedures.
- Ensure policies and procedures are adhered to while living up to our core values.
- Supporting the sales process by setting goals, reviewing P&L, reports, reports to identify trends.
- identifying guest needs, while supporting the kitchen staff.
- Leading by example with the core values, with setting a positive attitude and morale.
- Maintained cleanliness of kitchen equipment, utensils and work areas.
- Resolved customer complaints promptly and professionally.
- Followed staff performance and service standards to deliver consistent and positive customer experiences.
- Operated cash register to process cash, check, and credit card transactions.
- Monitored temperatures of prepared food and cold-storage areas.
- Followed food safety regulations pertaining to sanitation, food handling and storage.
- Observed food safety and sanitation protocols to reduce germ spread.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Provided training for new staff members on proper food preparation techniques.
- Followed recipes and customer requests to prepare meals.
- Explained goals and expectations required of trainees.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Set up, restocked and cleaned dining areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Enforced health and safety regulations among all employees.
- Delegated work to staff, setting priorities and goals.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Oversaw food preparation, production and presentation according to quality standards.
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Addressed any issues or concerns raised by customers or staff members.
- Performed regular maintenance checks on kitchen equipment.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Ensured compliance with food safety regulations and quality control standards.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Planned work schedules to ensure adequate staffing levels during peak hours.
- Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
- Analyzed customer feedback surveys to identify areas for improvement.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Monitored cost-control systems to maintain budget goals.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Received food orders from individuals and explained offerings.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Ensured compliance with health and safety regulations in the kitchen and dining areas.
- Maintained professional demeanor during interactions with customers and co-workers.
- Performed variety of duties related to food service.
- Maintained order and cleanliness of work areas to conform with health codes.
- Managed cash registers, credit card transactions and other financial activities.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prevented spoilage and cross-contamination by storing food in designated containers and storage areas.
- Implemented policies and procedures related to restaurant operations.
- Assisted in developing marketing strategies for promotional campaigns.
- Monitored inventory to keep adequate stock of food items and supplies.
- Created weekly reports detailing sales, labor costs, profits and losses.
- Complied with company service standards and adhered to inventory and cash control procedures.
- Acquired new skills to support team and further accommodate customer needs.
- Supervised kitchen staff in the daily operations of the restaurant.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Completed routine maintenance and repair.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Operated a variety of machinery and tools safely and efficiently.
- Completed day-to-day duties accurately and efficiently.
- Operated equipment and machinery according to safety guidelines.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Worked with cross-functional teams to achieve goals.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Updated and maintained databases with current information.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Managed household errands and other essential duties.
Education
High School Diploma -
Oconto High School
Oconto, WI06-2004
Skills
- Nutrition awareness
- Staff training and development
- Foodservice equipment operation
- Food preparation techniques
- Motivational leadership
- Staff recruitment and retention
- Food safety
- Marketing and promotions
- Employee scheduling
- POS system operation
- Waste reduction strategies
- Sanitation standards
- Budgeting and cost control
- Continuous improvement mindset
- Menu pricing strategies
- Performance evaluations
- Health code compliance
- Customer feedback analysis
- Food ordering and procurement
- Cash handling proficiency
- Food allergy safety
Certification
Timeline
Certified Training Food Service Leader
Kwik Trip
08.2014 - Current
High School Diploma -
Oconto High School