Mauveline Preston

• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Developed and implemented strategies to enhance team performance, improve processes and boost results.
• Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
• Produced detailed documentation to outline potential worker issues.
• Executed hands-on preventive maintenance and repairs to keep equipment functional.
• Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Trained new employees to perform duties.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Explained goals and expectations required of trainees.
• Inspected dining and serving areas for cleanliness and proper setup.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Assisted staff by serving food and beverages or bussing tables.
• Coached staff on strategies to enhance performance and improve customer relations.
• Distributed food to service staff for prompt delivery to customers.
• Oversaw operations for high-volume facility managing [Number] daily meals.
• Improved presentation and sales approaches to increase revenue.
• Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.

I travel to what school is lacking staff and go to that school and cove the position. All completely do all paperwork for the meals that are served to the students. I work pos system, I put all counts in mosaic system. If food need to be ordered I do so. I look over the dinning staff make sure the school dinning is ready and productive daily. I meet with staff 10 minutes every morning to let them know what is expected of the whole staff be. And the goals for that day. I make sure all haccp logs are properly did daily . I make sure we are meeting the daily requirements for a reimbursable meal.

• Checked all equipment and area daily to spot and correct safety issues.

I ensured that clients were meeting there ever day living needs . I would cook meals that was recommended by their nutritionist. I would clean their house to ensure safety . I go to doctor appointments with them. Wash clothes for them go shopping with them or for them . If the client was not able to physically wash up or take bathes. I also help with dressing clients. Feeding the clients as well.

• Made beds, swept floors and sanitized surfaces to support activities of daily living.
• Laundered clothing and bedding to prevent infection.
• Coordinated patient care plans with doctors and registered nurses and communicated treatment steps to patients.
• Improved patient outlook and daily living through compassionate care.
• Created safe and positive living situations for clients by communicating with family and other staff about concerns or challenges.