Khamari Anderson

My tasks as manager of operations of greatest minds organization include making schedules for counselors and staff as well as facilitating all operations throughout the day, like interviewing potential new members doing payroll as well as networking and finding spaces and hosting events for the program.

• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Identified and resolved unauthorized, unsafe, or ineffective practices.
• Successfully managed budgets, consistently meeting financial targets while maintaining high-quality standards.
• Improved customer satisfaction ratings by ensuring prompt resolution of issues and concerns.
• Evaluated employee performance regularly, promoting professional growth opportunities through coaching methods.
• Developed strong relationships with suppliers, resulting in reduced costs and better quality products.
• Created and executed strategic plans aimed at increasing profitability while maintaining exceptional customer service standards.

As a chef for the my brothers keeper program I cooked for 3 restaurants in Marthas vineyard. I prepped vegetables seafood muscles, lobsters etc. I cooked on the line making burgers ,lobster rolls and salads.

• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.

• Data entry, Teleprompter operation

• Greeted customers, Folded and sold clothes

• Handled cash transactions, Stocked new items and managed facilities

• Practiced various cooking techniques to become proficient in multiple culinary styles.
• Supported other kitchen staff as needed, fostering a cooperative environment that promoted teamwork and efficiency.
• Participated in weekly inventory checks, ensuring all supplies were stocked and ready for use.
• Communicated effectively with front-of-house staff to ensure smooth service and customer satisfaction.

• Handled cash transactions, Ran food to seated and takeaway customers, Made coffee during rushes, Cleaned tables, windows, and counters