Robert Burger

• Opened and closed store, daily
• Attained, and maintained, 4.8 stars on Google reviews.
• daily restaurant meal preparation and executing and overseeing food prep and service for special parties
• Maximized performance by monitoring daily activities and mentoring team members.
• Food preparation and oversight, ensuring consistency and excellence in attractive plate presentation while adhering to the strict portion controls we established
• Continuous attention to sanitation guidelines and instructing staff how to adhere to them, and why.
• Monitoring inventory to maximize yield by creating specials and to ensure freshness.
• Vigilance of food cost at all times
• Conflict resolution/deescalation and striving to create harmony amongst team members
• Going the 'Extra Mile' on keeping the restaurant clean, beyond health department standards.
• Continuous attention to preparation processes, in the interest of improving overall efficiency without compromising customer experience or food safety standards.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.

Custom catering for small and large parties in/at client homes, with most being return customers...most often done solo, but occasionally with assistance in service.

Creating menus and recipes tailored to customer wishes

• Observed federal and local kitchen safety regulations to prevent food borne illnesses.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Grilled meats and seafood to customer specifications.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.