Lily Hogle

All the same responsibilities of the Apprentice Manager.

Weekly and end of month full store inventory counts.

Cascade knowledge and direction from my Regional manager to the rest of my management team and crew.

Worked side by side with the General Manager to learn how to fully run a restaurant.

Responsible for hiring and onboarding new employees, in addition to creating a training plan with their trainer.

Collaborated with general manager to write weekly schedules, working with employee's availabilities.

Promoted a positive culture in the restaurant to ensure employee retention.

Validated weekly food orders, in addition to placing monthly materials orders to ensure the store had the right equipment and tools for daily service.

Ran a shift ranging from 6-12 employees to ensure smooth service for guests.

Proficient at cash handling; the safe is counted twice daily.

Responsible for maintaining cleanliness of the front of house facilities such as the dining room, bathrooms, and front line.

Serving guests and providing excellent customer service, ensuring guests have a positive experience.

Validate that stations are properly set up at opening, shift change, and closing times depending on the shift.

Led a small team of 3-6 employees every morning to prep enough food for each day of service.

Count and validate food inventory daily to minimize food waste while ensuring there is enough product until the next truck.

Would start food orders for the store weekly, with validation from the general manager before submitting.

Maintain cleanliness of BOH facilities such as weekly fryer cleaning, and facilitating the crew upkeep daily cleanliness.

Put away and organize weekly food orders and validate the delivery.

Operated kitchen equipment to prepare food items with efficiency.

Served guests on the front line, providing excellent customer service and build a good rapport with regular customers.

Collaborated with other team members to keep our stations neat, clean, and organized.

Prepped food early morning before opening to ensure fresh food is available for guests daily.

Proficient at closing stations to ensure food safety and setting up the next day for success.

Would train new employees to learn the standard of cleanliness and customer service required for the position.