Robert Monaco

At Sweetgreen, I am directly involved with our methods of operations in more ways than one. Even though I have only been working here for a limited amount of time, I’ve already been tasked with many responsibilities from when I started that include:

• Ensuring the that quality and accuracy of every order is fully met
• Keeping up with sanitary conditions in line with the NYSDOH regulations for our kitchen, dining room, restrooms, and food preparation areas
• Preparing food and salad dressings for same day consumption that often involves the use of various pieces of machinery and equipment
• Making certain that our product is fresh by keeping track of expiration dates with a meticulous labeling system we are instructed to follow
• Providing our guests with what we refer to as the “Sweet touch” by making them feel welcomed in our store and listened to
• Helping guests understand the content of each food item and advising them of any potential allergens present if questioned
• Portioning food according to the guidelines we have been given
• Memorizing the ingredients of as many possible items that we can that are available on our menu so that you are not forced to rely on written instructions.
• Helping team members in need of assistance whenever and wherever possible

My main responsibility here at Costco Wholesale was playing my part in ensuring the efficiency of the check out lines by maintaining the speed and flow of whatever aisle I was stationed at. I would also be stationed elsewhere frequently where there was a need for employees to help out. Overall, my duties for this job included:

• Ensuring the efficiency of the check out lines by maintaining the speed and flow of the aisle
• Bagging the members’ carts at the checkout as quickly as I can reasonably manage
• Minding the fragility of more delicate items and doing my best to provide the member with an organized cart
• Checking receipts at the exit to make certain everything was accounted for at the register
• Standing at the entrance to check that every individual or group has their membership card with them
• On the spot training to carry out a set of responsibilities for whatever department that needs assistance when short staffed

The way in which my location operated is that every employee would be subject to rotations. I was tasked with a variety of different responsibilities every shift that including:

- Maintaining the dining room [cleaning, emptying and replacing trash, tending to seated guests]

- Preparing basic soft drinks as well as coffee and milkshakes

- Taking orders at the registers and handling cash

- Taking orders outside in the drive through on the iPads and over the headset at the intercoms

- Preparing orders [bagging food accurately]

- Stocking items in the front both when needed

- Serving food at the counter for carry outs and in the dining room

- Answering any and all questions from customers that I could without a manager's assistance to the best of my knowledge and ensuring such information is accurate

- Working my fair share of closing shifts [majority of my shifts were closing ones]