Nicholas Maxwell

Whenever I first started at Red Lobster, my first postion was the dishwasher position. Over a course of a about a year I worked my way to becoming a Culinary Supervisor, which is the manager in training role. After two additional years I was promoted to a full time Culinary Manager, in which I performed for two years until i switched over to Beverage and Hospitality for additional training, that i did for an additional year. However, due to the financial crisis that the company endured in 2023, I decided to step down due to financial reasons, but i am currently in the supervisor role.

The skills I learned over the years included;

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.