Rachel Dougas

Drives the execution of multiple business plans and projects by identifying customer and operational needs; developing and communicating business plans and priorities; removing barriers and obstacles that impact performance; providing resources; identifying performance standards; measuring progress and adjusting performance accordingly; developing contingency plans and demonstrating adaptability and supporting continuous learning.

Provides supervision and development opportunities for associates by selecting and training; mentoring; assigning duties; building a team based work environment; establishing performance expectations; providing recognition and rewards; coaching for success and improvement; and ensuring diversity awareness.

Promotes and supports company policies, procedures, mission, values and standards of ethics and integrity by training and providing direction to others in their use and application; ensuring compliance with them; and utilizing and supporting the Open door Policy.

Ensures business needs are being met bu evaluating the ongoing effectiveness of current plans and programs; consulting with co-workers and higher management to evaluate and apply suggestions for improving operational efficiency.

• Maintained a clean and safe work environment by enforcing strict sanitation guidelines and safety protocols.
• Increased employee retention through effective training, mentoring, and performance evaluations of dietary staff members.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Organized in-service training sessions for dietary staff members, addressing critical topics such as food safety, sanitation procedures, and nutritional guidelines.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Directed food preparation and cooking activities to meet health and safety standards.
• Set and oversaw weekly and special event menu plans.