Mary Beth Riggle

• Cleaned and sanitized surfaces, tools and equipment.
• Served food according to temperature, safety and presentation guidelines.
• Followed all proper handling procedures for prepared foods, ingredients and leftovers.
• Restocked condiments, beverages and utensils per expected use levels.

Determined number of associates needed to meet current SLA's

Maintained direct reports production and accuracy reports

Coached and encouraged direct reports for improved production and accuracy

Reported to management on daily activities