Mackenzie Walters

Working 40 Hours a week

• Established operation policies, procedures, standards, and objectives in alignment with organizational goals.
• Meeting professional working relationships and promoted open lines of communication with coworkers.
• Maintaining accurate inventory records while ensuring all product moves its way onto the sales floor in a timely manner.
• Conducted audits, cycle counts, and gridlines to make sure all units are accounted for.
• Checked in and received all inventory units into the system.

Worked 16-30 Hours a week

• Encouraged customers to make additional purchases and suggested relevant items.
• Kept the work area clean, organized, and free of clutter at all times.
• Assisted with training new employees on sales procedures.
• Assisted customers with product selection to ensure customer satisfaction.
• Organized merchandise displays to promote higher levels of customer engagement.
• Operated a cash register and POS system to process sales transactions and handle payments.
• Greeted customers warmly and escorted customers to product racks and shelves to assist with finding merchandise.

Worked 32-40 Hours a week

• Ensured timely delivery of orders by preparing food quickly but without sacrificing quality or presentation.
• Assisted in training, newly hired line cooks on proper procedures for prepping ingredients and operating kitchen equipment.
• Preformed regular maintenance on kitchen equipment; cleaned oven, grills, fryers, and other appliances according to safety protocols.
• Exhibited knowledge of proper set storage methods; rotated stock as needed to maintain freshness.
• Prioritized orders and importance of customer requests and needs.
• Followed recipes set by the establishment to meet nutritional requirements.
• Prepared cooking ingredients by washing and chopping vegetables and cutting meat, whilst exhibited knowledge of proper food storage techniques to maximize freshness and prevent contamination.

Worked 16-24 Hours a week

• Monitored restaurant activity to determine seating and dining flow.
• Engaged with guests to maximize satisfaction with food and service.
• Escorted guests to proper tables or offered open seating options in bar and booth areas.
• Helped bus tables and ran food to guests during high-volume periods.
• Maintained a high level of cleanliness in the restaurant, ensuring all tables were properly set up before each shift.
• Greeted guests and coordinated table assignments to meet party preferences and requests.
• Answered phone calls to take reservations and address guests questions and concerns.