Maranda Pollock

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Try to effectively calculate inventory
• Ordered appropriate supplies/ food based on accurate par level sheets
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices from NDCP for accurate ordering.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.( Par level sheets)
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. ( say hi to everyone and greet all)
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
• Effectively managed payroll usually under 1-2% ocnsecutively and timepunches, and paperwork for new hires and terminations. ( Center, Workpulse, CTGs)
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately. FSR 100, never had below a 90
• Fostered an inclusive atmosphere with open communication channels for a ll employees to voice concerns or suggestions freely.
• Streamlined operations,everyone knew their position for the day and cleaning side task based on daily roster/ shift deployment charts
• Cultivated strong team culture
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures

Collaborated with team members to streamline production processes, leading to improved efficiency and consistency.

• Optimized workflow efficiency by organizing tools and ingredients at the workstation before starting the finishing process.
• Demonstrated versatility by mastering various finishing techniques for traditional glazed, filled, or specialty gourmet donuts.
• Improved workplace safety by regularly cleaning workstations, equipment, and surrounding areas to maintain a sanitary environment.
• Assisted in training new employees on proper finishing techniques, contributing to a well-prepared workforce.
• Maximized freshness of finished products by implementing proper storage techniques and following company guidelines for shelf life.
• Enhanced donut presentation by consistently arranging and displaying products in an appealing manner.
• Managed time effectively during busy periods to ensure that all donuts were finished promptly without compromising quality.
• Maintained high-quality standards by closely monitoring the donut finishing process and making necessary adjustments.