Nicholas Alguire

• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.
• Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
• Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
• Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
• Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
• Monitored security and handled incidents calmly.
• Reviewed sales and gross profit reports to determine options for increasing market growth.

Worked in a traveling food booth where I

• helped set up the booth
• Took orders
• Managed three people on my side of booth to make sure orders were coming out accurately and efficiently
• Grilled meat
• Stocked product
• Made sure breaks were being done

• Worked with POS system to place orders, manage bills and handle complimentary items.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Bussed and reset tables to keep dining room and work areas clean.
• Used slow periods to restock supplies, ice, trays and delivery bags.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.