Kyon Britton

As a Team Leader, I led and trained a team of 13-15 team members through $4k-5.4k rush periods. In my role, I was responsible for ensuring catering orders were being completed promptly and efficiently. As a high-volume catering restaurant, I was routinely accountable for catering, consistently ranging between $60k-80K monthly. I ensured that team members remarkably served guests and maintained Chick-fil-A standards despite the high volume.

Additional responsibilities included but were not limited to:

• Building team culture and morale through various means such as team breakfasts, Dayshift vs. Nightshift competitions, and elevated level of care and understanding of the "people" aspect of leadership.
• Working with the Operations and Assistant director to lead the shift by placing team members in their respective positions and supporting them when they needed help.
• Maintaining accountability by enforcing theDisciplinary point system and having follow-up conversations with team members to mitigate future issues.
• Completing the Safety Analysis of the Food Environment (SAFE) Daily assessments and reviewing and communicating the findings to senior leadership and team members to maintain the highest food safety standards.
• Maintaining a top 20% chainwide rating in the CEM (Customer Experience Monitor) by providing great-tasting food, holding team members accountable using the AHA system, and providing fast and accurate service by implementing systems to reduce operational difficulties and increase order accuracy.

As the Inventory Allocation Lead, I was responsible for maintaining sufficient inventory within the restaurant to serve the team and guests remarkably. In addition, my restaurant was part of a pilot program for Twice-a-day delivery. This pilot program was a challenging concept as my inventory team and I were pioneering the way for Chick-fil-A Supply regarding receiving processes, on-hand inventory management, Safety stock strategies, and a host of challenges that came with receiving a truck twice a day and managing $30k worth of inventory. My inventory team was very successful in navigating through these challenges, as well as partnering and communicating with Chick-fil-A Supply throughout the entire process.

My Responsibilities included but were not limited to:

• Ensuring the inventory order is submitted on time into InForm and accurately communicating any product allocations and shortages to the team and senior leadership.
• Ensuring the restaurant is stocked with inventory by creating and maintaining a safety stock strategy that ensured the restaurant had "the right amount of product at the right time."
• Reviewing Chick-fil-A Supply invoices to account for products purchased and submitting any credits for missing or damaged inventory.
• Consolidating and organizing all inventory (Back-of-House/Front-of-House shelving) for End-of-Month counts.
• Minimize any restaurant overstocking by routinely performing daily, weekly, and monthly spot counts.
• Establishing correct product quantity for all promotional and seasonal events.
• Organizing Walk-in cooler/freezer utilizing FIFO, ensuring inventory is stocked and organized according to Chick-fil-A standards, maximizing space and operational efficiency.
• Overviewing any transfers to and from neighboring restaurants.

As the Food Safety lead, I ensured all local, state, and federal food codes were followed throughout the restaurant and focused on creating a clean and safe environment. I accomplished this by building a food safety team responsible for completing all food safety systems and training within the restaurant. In this role, I was responsible for creating a strong food safety culture that received the highest Health rating in recent restaurant history of 99 and five consecutive quarters with an EcoSure performance level of Good (Score of 2, 3, or 4).

My Responsibilities included but were not limited to:

• Being the captain of food safety knowledge within the restaurant, spearheaded training in food safety procedures for over 50 team members.
• Executing and maintaining accountability of food safety systems within the restaurant (SAFE daily critical, Food safety checklist, monthly mock health inspections).
• Troubleshooting and problem-solving any potential food safety risks that may arise for both Front-of-House and Back-of-House.
• Maintaining a robust food safety culture by constantly training team members and communicating with leadership about areas of opportunity to grow.
• Preparing the team for our food safety-related inspections (SAFE Visits, State Health Inspections, and Mock health inspections) and being present at the times of visits.

As a Chick-fil-A Kitchen Team member, I provided guests with great-tasting food. I accomplished this by ensuring all Chick-fil-A procedures regarding Food Safety and Food Quality were followed and consistently displayed second-mile service. I gained a reputation as an efficient and hard-working team member, always dedicated to serving quality products and maintaining an environment committed to food safety and cleanliness.

My responsibilities included but were not limited to:

• Breading and filleting.
• Primary boards and secondary.
• Machines and various cleaning tasks.
• Daily items such as ERQA'S and SAFE Daily's.