Patricia Rovnyak

Assisted children boarding and alighting from the bus.

Escorted children to their parents and ensured seat belts were securely fastened.

Ensured all children were accounted for by thoroughly inspecting the bus.

• Oversaw daily cutting room operations, ensuring adherence to safety protocols and quality standards.
• Collaborated with production teams to align cutting processes with overall manufacturing goals.
• Reported issues or problems to management relating to materials to be cut.
• Enforced health and safety protocols to promote safe working environment.

• Prepared pizza, pepperoni rolls, and stromboli for sale.
• Participated in food preparation and presentation to achieve exceptional service standards.
• Ensured workstation cleanliness to optimize operational efficiency.
• Processed customer orders accurately while providing excellent service in a fast-paced environment.
• Collaborated with team members to enhance workflow and optimize food service delivery.
• Engaged with customers to address inquiries, ensuring a positive dining experience for patrons.
• Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained safety standards by properly handling food and adhering to sanitation guidelines.
• Greeted customers at counter to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.

• Ensured incoming shipments matched purchase orders and packing slips.
• Streamlined inventory processes through effective use of warehouse management software.
• Upheld cleanliness standards by maintaining an organized, tidy, and safe work area.
• Double-checked orders to maintain quality control.
• Rejected damaged goods and documented shortages.

Conducted physical inventory counts at stores receiving shipments.

Returned excess inventory to warehouse.