Michael Rivera

-Delivered food, groceries and automotive orders promptly, ensuring high customer satisfaction and timely service.

-Navigated efficiently using GPS systems to optimize delivery routes and minimize delays.

-Communicated effectively with customers to confirm orders and address inquiries or concerns.

-Maintained vehicle cleanliness and safety standards to comply with company policies.

-To evaluate product on floor, shelves and coolers

-Replenish all areas with older products that stores already had on hand, then jump into new pallets of product that was just delivered

-Move featured displays and or build new displays

-Keep backroom/storage area near

-Start day by logging into mobile device and ensuring RF scanner is working, then do startup maintenance check on low lift standup walkie forklift or standup Toyota forklift

-Scan in pick sheet and set proper pellet on forks and drive to proper area in warehouse, check that the products right and stack the proper amount on pallet

-Weigh in and check in pallet with scan sheet to ensure everything is ok

-Saran wrap pallet with scan sheet then place into correct trailer

-Clean up warehouse, rotate pallets and sweep floors

-To assist delivery drivers with loads in areas that have most product and need

-Use electric power pallet jack to unload tractor trailer

-Down stack pallets into neat rows and check products in with store workers

-Hand truck products into stores

-Merchandise coolers, shelves and build displays

-Keep coolers and storage organized and clean

-Open store in the morning check the night shift money drops and ensure everything match with money drawers, do bank runs (money drops/orders)

-Check in and Help put away frozen/general merchandise deliveries

-Check scheduled employees and set lineup for employees

-Check order system for any larger catering orders, setups and organize it to be delivered

-Start cooking and prep work

-Ensure store is in clean and ordering fashion to be opened for the public

-Do proper safety and sanitation check periodically

-Check with management for large orders and turn on all equipment

-Prepared and cooked food items following standardized recipes and safety procedure

-Operated kitchen equipment, including grills, fryers, and ovens, ensuring proper maintenance

-Managed inventory levels, minimizing waste through effective stock rotation and portion control

-Train new staff on cooking techniques, safety protocols, and kitchen best practices

-Check with set lineup to streamline service

-Check with lobby (clean tables and sweep under them), cleanup coke machine was filled, cutlery station is stocked and take out trash

-Start day with check menus, ensuring we have all ingredients to make products

-Turn on all equipment needed

-Get all safety and sanitation equipment

-Start prep for breakfast and lunch then start cooking, once hot line workers are ready get with them to set hot tables and lineup

-Check with management to maintain food line

-Prep items for dinner service and catering service

-Deep clean entire work area

-Check with cooks on line setup, fill hot tables with water and turn on all equipment needed

-Setup breakfast line and start cooking for made to order items (skillets and or sandwiches) then switch over to lunch lineup

-Prep items needed such as beef patties into deep pans for quick use

-Make sure small refrigerator/freezer is stocked needed product

-Cook products for line on either flat top, grill or frier

-Maintain food line to not overcook

-Clean work area with sanitation buckets