Nicole McFern

• Oversaw daily operations, maintaining efficiency and quality standards.
• Delegated work to staff, setting priorities and goals.
• Implemented quality control measures to uphold company standards.
• Supervised daily operations and staff scheduling for fast-paced restaurant environment.
• Trained new employees on food safety standards and customer service protocols.
• Ensured compliance with health regulations and maintained a clean work environment.
• Managed team of 10-15 employees in fast-paced environment.
• Ensured compliance with all local health regulations related to food safety.
• Interviewed, hired, and trained new employees.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

• Supervised daily operations and staff scheduling for fast-paced restaurant environment.
• Managed inventory levels and placed orders to ensure product availability.
• Implemented operational procedures to enhance efficiency and reduce waste.
• Trained new employees on food preparation, cash handling, and customer service techniques.
• Managed team of 10-15 employees in fast-paced environment.
• Monitored daily operations of the restaurant, including inventory control and ordering supplies.
• Responsible for interviewing, hiring and training new employees.
• Scheduled shifts for staff members based on weekly forecasts.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

Work for susquehanna university, prepared and made meals for university students.

• Prepared meals according to standardized recipes and presentation guidelines.
• Followed established procedures and requirements for safe food handling, storage and service.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Wrapped, dated and labeled food items in storage for safety and freshness.