Kattie Vowell

I started out as just a support worker bussing tables, seating people. I wanted to learn more so I offered to be a kitchen member. From there I worked up to be an assistant kitchen manager. I lead our kitchen team for roughly 4 years and worked my way to becoming a manager.

• Supervised daily operations to ensure smooth restaurant functionality.
• Trained and mentored staff on customer service and food preparation standards.
• Coordinated inventory management and ordering processes for kitchen, office, and dining supplies.
• Managed scheduling to optimize staff coverage during peak hours.
• Developed promotional strategies to enhance customer engagement and retention.
• Resolved customer complaints to maintain high satisfaction levels.
• Conducted performance evaluations to support team development and accountability.
• Trained employees on additional job positions to maintain coverage of roles.
• Provided leadership during times of organizational change or crisis situations.
• Developed and implemented strategies to increase customer satisfaction and loyalty.
• Ensured compliance with all applicable laws, regulations, industry standards.
• Recruited and hired qualified candidates to fill open positions.
• Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
• Analyzed customer feedback data to develop action plans for improving services offered.
• Resolved conflicts between employees by providing guidance on company policies and procedures.
• Managed vendor relationships by negotiating contracts and ensuring timely delivery of goods.

• Prepared fresh sandwiches according to customer specifications and preferences.
• Maintained cleanliness and organization of workstations and dining areas.
• Assisted customers in selecting menu items and provided knowledgeable recommendations.
• Monitored inventory levels and restocked supplies as needed during shifts.
• Followed food safety guidelines for handling and storing ingredients properly.
• Trained new employees on sandwich preparation techniques and customer service practices.
• Prepared food items such as sandwiches, salads, soups, and drinks according to customer orders or company recipes.
• Used POS system and cash register to receive payments by cash, check, credit card, and voucher.
• Kept customer and food preparation areas clean and well-organized.