Michael Raymond

• Priced and ordered food products, kitchen equipment and food service supplies.
• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Supervised staff preparing and serving [600] meals per day.
• Adhered to all company food, safety, quality and sanitation policies. 
• Responded to customer concerns in a knowledgeable and professional manner.
• Directed and managed all functions of the dairy, frozen, produce and bakery departments.
• Cleaned, sanitized and organized food speed racks, bins and dry storage racks to keep food storage areas neat and prevent food-borne illness.
• Supervised 25 employees per shift.

Trim and cut grass

lawn maintenance

Cut trees 

Dug on some occasions graves for burial.

Sanitation walk through.

Daily Huddles

Record all temp reports

Fill orders for vending, snack shops, emergence room, and doctors lounge.

Portion control.

Catering.

Set-up functions, Thanksgiving, Christmas dinners.

Room Service .

Set-up dinners at Directors homes. 

2013 was awarded Employee of the year.