Mark ridosh

• Monitored lot inventory to ensure optimal stock levels and organization.
• Assisted in coordinating vehicle placement and customer service operations.
• Maintained cleanliness and safety standards throughout the lot area.
• Conducted regular inspections of equipment to identify maintenance needs.

I made all hot and cold sides for BBQ sales, also worked in custom meat sales and processing.

• Developed and implemented efficient operational processes for sandwich preparation and customer service.
• Managed inventory levels, ensuring fresh ingredients and minimizing waste.
• Trained staff on food safety protocols and customer engagement techniques.
• Oversaw daily operations, including staff scheduling and workflow optimization.

I was a pool maintenance and service tech. I did start ups for plaster pools, cleaned pools also did equipment and plumbing repair.

• Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored staff on food preparation techniques and service standards.
• Developed and implemented inventory management processes to reduce waste.
• Coordinated menu planning, responsible for back of house training staff, and evaluation of new staff. Opened 16 stores with them.

• Directed culinary operations ensuring high-quality food preparation and presentation.
• Developed seasonal menus aligning with brand standards and customer preferences.
• Streamlined kitchen workflows to enhance efficiency and reduce food waste.
• Mentored and trained kitchen staff on best practices and safety protocols. Opened 8 stores with them.