Miranda Myles
Syracuse
Summary
Dedicated and dependable supervisor with extensive experience in operational efficiency and team management seeking to transition into industrial warehouse operations. Expert in food safety and inventory control, successfully reducing waste while enhancing customer satisfaction. Strong leader with excellent communication skills and a desire to develop hands-on technical skills in equipment operation and industrial processes. Experienced in fast-paced environments that require prompt decisive action.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Campus Dining Supervisor
Syracuse University
Syracuse, NY
08.2021 - Current
- Supervised daily dining operations, ensuring compliance with health and safety standards.
- Trained and mentored staff on customer service excellence and food handling protocols.
- Developed and implemented efficient workflow processes to enhance service delivery.
- Collaborated with kitchen team to maintain menu quality and consistency during peak hours.
- Resolved customer complaints promptly, fostering positive dining experiences and satisfaction.
- Coordinated inventory management, optimizing stock levels to minimize waste and costs.
- Conducted regular performance evaluations, providing constructive feedback for staff development.
- Monitored financial transactions, ensuring accuracy in cash handling procedures within dining facilities.
- Established strong relationships with local suppliers for access to fresh ingredients at competitive prices.
- Handled escalated customer concerns with professionalism and diplomacy, diffusing tense situations and promoting repeat patronage.
- Served as host for diners to drive pleasurable dining experiences.
- Followed OSHA, safety, health, and sanitation guidelines.
- Maintained compliance with health department regulations by conducting routine inspections and enforcing strict sanitation standards.
- Streamlined operations by implementing effective scheduling for staff, ensuring adequate coverage during peak hours.
- Supervised wait staff during meal service.
- Reduced food waste by closely monitoring inventory levels and adjusting ordering practices accordingly.
- Monitored staff performance to identify areas for improvement, providing constructive feedback and coaching as needed.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Controlled food costs and managed inventory.
- Controlled expenses and boosted profitability by managing food and labor costs.
Grade 3 Commercial Staff
Syracuse University
Syracuse, NY
08.2016 - 08.2021
- Kept work areas clean, organized, and safe to promote efficiency and team safety.
- Established positive relationships with customers and other staff members.
- Responded sensitively and competently to service customers with diverse cultural backgrounds.
- Greeted clients and guests and assisted with variety of questions to foster exceptional customer service.
- Trained new employees on company policies and procedures, contributing to a cohesive team atmosphere and improved overall performance.
- Maintained strict adherence to industry regulations, ensuring compliance with all relevant laws and guidelines for business operations.
- Supported the professional development of team members by regularly sharing best practices, encouraging ongoing learning, and promoting a culture of continuous improvement.
- Delivered exceptional customer service in fast-paced dining environment.
- Managed food preparation and portion control to ensure quality standards.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
Assistant Manager
Tim Hortons/Cold Stone
Syracuse, NY
07.2012 - 08.2016
- Supervised daily operations to ensure efficient service delivery and customer satisfaction.
- Maintained inventory for three Tim Horton's stores, and Cold Stone inventory and production for two stores.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
- Coordinated with vendors to ensure timely delivery of products and resolve any supply chain issues.
- Coordinated with vendors for timely inventory replenishment, ensuring product availability.
- Established team priorities, maintained schedules and monitored performance.
- Trained and mentored team members on operational best practices and company standards.
- Implemented inventory management strategies to minimize waste and optimize stock levels.
- Collaborated with management to develop promotional strategies that increased sales revenue.
Education
High School Diploma -
Paul V. Moore High School
Central Square, NYSkills
- Sanitation standards
- Employee scheduling
- Allergy awareness
- Point of sale systems
- Food safety
- Team management
- Operations management
- Supply ordering
- Team scheduling
- Strong leadership
- Time management
- Attention to detail
- Problem-solving abilities
- Excellent communication
- Organizational skills
- Safety procedures
- Operational efficiency
- Microsoft Excel
- Worker training
- Nutritional knowledge
- Quality control
- Service training
- Opening and closing procedures
- Inventory control
Accomplishments
June 2026 - Earned a Second Degree Black Belt in Traditional Okinawan/Japanese Karate under Hanshi Rande Lawrence.
Certification
ServSafe Certification
AllerTrain (Allergy) Certification
Timeline
Campus Dining Supervisor
Syracuse University
08.2021 - Current
Grade 3 Commercial Staff
Syracuse University
08.2016 - 08.2021
Assistant Manager
Tim Hortons/Cold Stone
07.2012 - 08.2016
High School Diploma -
Paul V. Moore High School