Per Karlsen

• Conducted thorough site inspections to maintain quality standards and ensure compliance with company policies.
• Maintained detailed records of site activities, enabling accurate progress tracking and efficient reporting.
• Fostered a positive work environment that encouraged teamwork, open communication, and mutual respect among employees.
• Conducted performance evaluations for onsite staff members, providing constructive feedback that led to continuous improvement within the team.
• Ensured a smooth transition during employee turnover periods by managing recruitment processes, conducting interviews, and overseeing onboarding procedures.
• Increased safety awareness among employees through regular training sessions and adherence to regulations.

• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Checked and tested foods to verify quality and temperature.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Inspected equipment for proper working condition and directed staff to clean and repair as needed.

• Assisted in beer, kombucha and hard kombucha production
• Assisted with the new the canning process
• Assisted with sales deliveries
• Represented the brewery at beer events to pour and promote the beer, kombucha and hard kombucha
• Kegged beer and kombucha products
• Maintain correct carbonation levels
• Kept operations in compliance with company, safety and legal requirements.
• Checked specific gravity and pH of batches.
• Cleaned, sterilized and maintained equipment and work areas

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Reviewed and approved employee schedules and timesheets.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Tracked food production levels, meal counts, and supply costs.
• Oversaw training of more than Number team members.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Collaborated with other departments to coordinate events and promotions.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Purchased food and cultivated strong vendor relationships.
• Maximized quality assurance by completing frequent line checks.

• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Created new recipes, outlined steps, and training staff on correct preparation.
• Addressed customer and patient complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.

Implemented job flows in effort to increase production and patient satisfaction

Create and deliver orders for patient supplement and supplies

Stock and organize truck delivery using FIFO

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Managed budget implementations, employee evaluations, and contract details.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Trained new employees on proper protocols and customer service standards.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Interacted well with customers to build connections and nurture relationships.
• Assisted in recruiting, hiring and training of team members.
• Trained and guided team members to maintain high productivity and performance metrics.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Reported issues to higher management with great detail.