Nicholas Bousquet

-Oversaw multifaceted Meat and Seafood department operations on a daily basis, including meat cutting, preparation of gourmet product, ordering and receiving product, maintaining food safety standards, educating customers and staff alike, preparation for larger sales trends, building schedules, employee evaluations, issuing accountability, and providing structure and expectations to a constantly changing work environment.

-Observed individuals, identified opportunity, and provided coaching on best practices

-Oversaw several individuals growth and development within multiple departments, following training guidelines, creating opportunities for training, and creatively providing resources team members required for progressing in their role

-Ensured constant, consistent presentation and operational standards through delegation and coaching of individuals

-Implemented effective ordering practices, product rotation, and trained department members how to apply analytic tools to more accurately control inventory

-Strategized employee workflow to maximize efficiency within departments based on conditions and anticipated trends

-Supervised daily department workflow and operations

-Merchandised department, created displays, reset cases to planogram, and executed daily orders to ensure proper presentation

-Maintained inventory of upwards of $80,000 of product in order to effectively merchandise while implementing sales tactics to avoid waste

-Recorded, reviewed, and analyzed department inventory on a periodic basis

-Delegated production and tasks to maximize department efficiency

-Administrative tasks including but not limited to; schedule making, reviewing sales, analyzing shrink, appending item movement forecasts etc.

-Assignments in various locations to train and implement company initiatives and establish consistent performance across multiple locations

-Completed 14 week apprenticeship to become become a butcher by demonstrating ability to neatly and efficiently process various cuts of beef and pork while adhering to company standards

-Oversaw preparation, production, packing and stocking of various products
-Oversaw sales floor conditions, and delegated ever-changing list of priorities to other crew members
-Completed various orders through multiple vendors maintaining conditions while balancing stock levels, forecasting sales, and anticipating business trends.

-Appointed shift supervisor responsible for team production and sales floor presentation
-Directly trained numerous employees instructing best sale tactics, department procedures and processes
-Executed multiple weekly orders, including fresh product, frozen product, packaging products and supplies

-Recorded and analyzed department inventory

-Frequently fulfilled role of department assistant manager

-Demonstrated knowledge of multiple recipes, processes and procedures to deliver consistent quality product
-Divided time primarily with direct customer relation, and food preparation
-Oversaw department conditions and constantly ensured products met food safety, quality, and coding standards