Summary
Overview
Work History
Education
Skills
Timeline
Generic

Michael Williams

Lebanon,Indiana

Summary

I am a Certified forklift driver with 10 years of experience. I am reliable and and working! I am accustomed to intense and prolonged physical labor and meeting tight deadlines. I am seasoned in moving freight, stock and materials to and from production areas to load cargo for transport. Effectively facilitates safety protocols and physical handling techniques to maintain safe working conditions. I possess excellent communication to maintain freight quality and integrity.

Overview

9
9
years of professional experience

Work History

Warehouse Forklift Driver

cnh
Lebanon, IN
08.2020 - Current
  • Operated forklift to transport materials between loading, unloading, processing and storage areas.
  • Loaded and unloaded trucks with product in a safe and timely manner.
  • Communicated regularly with supervisors regarding daily tasks and progress.
  • Inspected equipment for safety and reported any issues to the supervisor immediately.
  • Followed all safety protocols when operating equipment including wearing appropriate PPE.
  • Retrieved orders from shelves using order picker or reach truck.
  • Received incoming shipments, verified contents against packing slips and placed items into designated locations within the warehouse facility.
  • Collaborated with co-workers to complete projects efficiently while adhering to company policies and procedures.
  • Ensured that all pallets were properly labeled before being moved from one area to another.
  • Stacked boxes onto pallets according to customer specifications for outbound shipments.
  • Responsible for keeping work area neat, clean, organized and free of debris at all times.
  • Assisted other departments as needed during peak periods or special projects.
  • Provided assistance with loading and unloading containers onto trailers utilizing a hand jack or electric pallet jack.
  • Adhered strictly to safety regulations when operating machinery in order to prevent accidents or injuries.
  • Operated powered industrial trucks such as forklifts, cherry pickers and [Type] to move product around warehouse.
  • Filled out inspection logs at beginning of each shift.
  • Inspected forklift daily before operating, corrected low fluid levels and followed operating procedures, guidelines and safety rules.
  • Built loads with freight tools to prepare trailers for departure.
  • Attached sling and hook devices to lift cargo and guide material loads.
  • Moved freight, stock and other materials to and from storage and production areas and loading docks.
  • Unloaded incoming items from trucks and rail cars and transported materials to staging area.
  • Packaged, labeled and tagged goods before transfer.
  • Communicated with supervisor and other warehouse staff to coordinate work.
  • Operated power material handling equipment to accurately select and palletize loads.
  • Used handheld scanners for warehouse management system compliance.
  • Picked up warehouse debris and deposited waste into appropriate piles and stacked baled trash.
  • Inspected lifts before use to prevent damage to goods.
  • Squared stacked displayed materials for safe and orderly conditions.
  • Maintained current forklift training and certification as required by company policies.
  • Tied and secured loads to prevent shifting or damage to items.

Cook Manager

Bekah's Westside Cafe
Lebanon, IN
06.2015 - 08.2020
  • Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
  • Ensured compliance with health, safety, and sanitation standards in the kitchen area.
  • Maintained accurate inventory of all food items; ordered supplies as needed.
  • Developed new recipes to maintain customer interest and satisfaction.
  • Monitored quality of dishes at every stage of preparation and presentation.
  • Planned menus and estimated food requirements according to budget restrictions.
  • Reviewed orders from wait staff for accuracy before being sent out to customers.
  • Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
  • Scheduled shifts for kitchen personnel based on forecasted volume levels.
  • Assessed performance of staff members; provided feedback and guidance when necessary.
  • Trained new employees on proper cooking techniques, equipment use, recipe adherence.
  • Organized special events such as banquets or catering services in accordance with customer requests.
  • Implemented cost-saving measures while maintaining high quality standards.
  • Resolved customer complaints in a professional manner by investigating issues and implementing solutions.
  • Adapted menu items to meet dietary restrictions or allergies upon request from customers.
  • Prepared daily reports summarizing total sales figures for management review.
  • Provided leadership by setting goals for kitchen staff and monitoring progress towards those goals.
  • Analyzed operational costs and identified areas for improvement in order to increase profits.
  • Maintained cleanliness throughout entire work area including floors, walls, counters, shelves.
  • Identified potential problems within the kitchen environment and took corrective action when necessary.
  • Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
  • Prepared recipes, menu cycles and portion sizes within restaurant budgets.
  • Ordered food supplies every week to restock inventory, remaining aware of budgets.
  • Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
  • Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
  • Employed training and motivational techniques to keep atmosphere constructive for employees.
  • Directed preparation, delivery and service of catering and special meal requests.
  • Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
  • Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
  • Trained and built strong culinary team consisting of 9 individuals as the kitchen manager for 65 people in guest.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Oversaw food preparation, production and presentation according to quality standards.
  • 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.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Delegated work to staff, setting priorities and goals.
  • Assisted staff by serving food and beverages or bussing tables.
  • Explained goals and expectations required of trainees.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Distributed food to service staff for prompt delivery to customers.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Coached staff on strategies to enhance performance and improve customer relations.

Kitchen Manager

Huddle House
Lebanon, IN
01.2015 - 08.2020
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Maintained budgeted food costs using tools within inventory management system.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • 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.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Distributed food to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Explained goals and expectations required of trainees.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Education

High School Diploma -

WestPlains High School
West Plains, MO
05-1978

Skills

  • Loading and Unloading
  • Warehouse Safety
  • Order Picking
  • Heavy Lifting
  • Shipping and Receiving
  • Forklift Operation
  • Material Handling
  • Palletizing
  • OSHA Compliance
  • RFID Tracking
  • Product Inspection
  • Inventory Staging
  • Warehouse Picking
  • Shipment Processing
  • Warehouse Operations
  • OSHA Workplace Safety
  • Lifts up to 40 Pounds
  • Certified Pallet Jack Operator
  • Deadline-Driven
  • Materials Handling
  • Business Ethics
  • First Aid Certified
  • CPR Training
  • Problem-Solving
  • Physically Fit and Agile
  • Materials Movement
  • Customer-Focused
  • RFID Systems
  • Safety Awareness
  • Communication and Presentation
  • Certified Forklift Operator
  • Materials Transport
  • Assembly Line Experience
  • Lift Equipment Operation
  • Heavy Equipment Operation
  • Shipping Operations
  • Basic Math Aptitude
  • Work Planning and Prioritization
  • Staging and Sorting
  • Team Player
  • Hand-Eye Coordination
  • Production Deadline Management
  • Manufacturing and Warehouse Procedures
  • RF Scanner
  • Business Problem Solutions
  • Production Assistance
  • Warehouse Best Practices
  • Dock Operations
  • Mentoring and Coaching
  • Equipment Inspections
  • Warehouse Support
  • RFID Readers
  • Storage and Organization
  • Barcode Scanning
  • General Laborer
  • Incident Reporting
  • Punctual and Reliable
  • Equipment Operations
  • Teamwork and Collaboration

Timeline

Warehouse Forklift Driver

cnh
08.2020 - Current

Cook Manager

Bekah's Westside Cafe
06.2015 - 08.2020

Kitchen Manager

Huddle House
01.2015 - 08.2020

High School Diploma -

WestPlains High School
Michael Williams