Reginald Green

Announce information about AA activities and events.

Maintain and update a strictly confidential file of names and telephone numbers of group members and know which members are available for Twelfth STep calls.

Maintain a Group bulletin board for posting AA announcements and newsletters.

Maintain a literature table in the group meeting place.

Prepare and post on the group bulletin board a list of incoming speakers with identification of the guest group and confirm, in advance, incoming and outgoing speaking commitments.

Attend quarterly delegate meetings.

Attend area inter-group forums.

Pass the collections basket at each meeting.

Maintain simple, accurate records of income and expenses as well as bank account where appropriate according to group conscience.

Report the groups financial condition at business meetings.

Maintain cordial relations between the groups financial and the organization from which the meeting room is rented.

Open group meetings or assigns he responsibility to other officers/individuals.

keep the group informed about general service activities.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
• Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
• Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
• Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Assisted residents with daily hygiene and living tasks.
• Organized social activities for residents to promote camaraderie and engagement within the community.
• Enhanced resident satisfaction by addressing and resolving concerns in a timely manner.
• Maintained a safe living environment by enforcing house rules and conducting regular safety inspections.
• Implemented conflict resolution strategies when mediating disputes between residents.
• Developed strong relationships with residents, fostering a positive and supportive living community.
• Supervised residents preparing meals and handling chores and provided constructive feedback.
• Created customized care plans to meet individual needs.