Mark Biggs

I was involved in the batching of herbicide. I calculated the correct weight and time of addition to each batch and made adjustments to each ingredient until it aligned with quality control specifications.

I was tasked with making sure the correct materials were being used plast injection molding presses. This involved maintaining the correct temperature, dew point and flow of material.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delegated food preparation duties down to team members and worked alongside them to ensure quick service and a quality food.
• Scheduled and received food and equipment deliveries on a weekly basis using according to current inventory.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Promoted team collaboration, performance, and efficiency by fostering healthy environments focused on mutual success.
• Reconciled daily sales transactions to balance and log day-to-day revenue.
• Supervised guests at front counter, answering questions regarding products.
• Managed inventory control, cash control, and store opening and closing procedures.
• Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
• Rotated merchandise and displays to feature new products and promotions.
• Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
• Hiring, training and mentoring new staff members.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.