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, MO05-1978
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