OLIVIA KONADU

• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Served meals to residents in accordance with established schedules and dietary procedures.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Observed diners to respond to additional requests and determine when meal completed.
• Kept register accurate through correct billing, payment processing, and cash management practices.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Discarded outdated food products and maintained waste disposal procedures.
• Followed all food safety regulations while preparing meals for patients.
• Kept all kitchen areas clean, tidy and free of hazards.
• Arranged tray and or table settings with proper tableware, condiments, and tray card.

· Guiding people according to their dietary requirements and weight goals.

· Helping prepare healthy food.

· Assisting with cleaning and maintaining kitchens and dining areas.

· Delivering food to residents.

· Taking and maintaining kitchen stock.

· Working with registered Dietitians to prepare meal plans.

· Monitoring patients' eating habits.

· Informing patients' families about dietary issue

• Verified prepared food met standards for quality and quantity before serving to customers.
• Cleaned and organized kitchen, dining and service areas.
• Utilized POS system to receive and process food and beverage orders.
• Portioned and wrapped food to place directly on plates for service to patrons.

• Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
• Quickly and accurately counted drawers at start and end of each shift.
• Kept orderly and accurate accounting records by monitoring sales documentation.
• Built positive relationships with customers to increase repeat business.
• Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
• Monitored areas for security issues and safety hazards.
• Trained cashiers on organizational policies, cash handling and customer service to maintain highly skilled team.
• Monitored inventory to keep store stocked with necessary items and avoid running out of in-demand products.
• Resolved customer complaints quickly to maintain customer satisfaction.
• Assisted customers in need to promote pleasant shopping experiences and encourage return business.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Answering customer queries about pricing, discounts, refund policies, coupons, gift cards, etc.
• Providing advice or recommendations after understanding customer needs
• Registering sales and returns on a cash register by scanning and itemizing items and totaling customers’ purchases
• Issuing receipts, refunds or exchanges
• Cross-selling and upselling products
• Balancing the cash drawer at the beginning and end of a work shift

• Responded to requests from patrons for linens and toiletries.
• Used chemicals by following safety protocols and procedures to avoid burns and injuries.
• Engaged with guests on room requirements and amenities to promote overall satisfaction.
• Hand-dusted and wiped down office furniture, fixtures, and window sills to keep areas clean and comfortable.
• Slid beds, sofas, and other furniture aside to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
• Disposed of trash and recyclables each day to avoid waste buildup.
• Operated wet-vacuums, buffing machines, vacuums and upholstery cleaners to clean rugs, carpets, and upholstered furniture.
• Replaced used towels and other bathroom amenities such as shampoo, paper towels, and soap.
• Completed pre-cleaning duties by setting up cleaning carts with fresh linens, cleaning supplies, and requested guest supplies.
• Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
• Sanitized all kitchen surfaces, wiped down cabinets, and swept and mopped floors

• Supervised ongoing daily production phases.
• Monitored daily and weekly key performance indicators to maintain on-track status.
• Created and implemented strategies for improving operational efficiency and accuracy.
• Strengthened performance metrics tracking and analysis to enhance tactical and strategic company plans.
• Reviewed documentation such as invoices and shipping paperwork for accuracy and compliance.
• Oversaw inventory and product stock to develop and maintain inventory controls resulting in cost savings and reduced overages.
• Located and resolved problems with team production and performance to maintain consistent quality levels.
• Managed staff hiring, training and supervision.
• Troubleshot equipment to reduce service calls and downtime.
• Coordinated merchandising, promoted new products and increased brand awareness.
• Oversaw loading and unloading of packages in warehouse.
• Enhanced processes by pinpointing bottlenecks and working with supervisor to resolve.
• Led improvement initiatives to advance operational efficiencies and increase revenue.

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Evaluated food products to verify freshness and quality.
• Assisted with menu development and planning.
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed