Ross Hopkins

• Promoted positive relationships with customers to maintain consistent sales.
• Maintained positive attitude and diplomacy when dealing with customers and other team members.
• Supplied wide range of customers with key products in alignment with specified amounts and schedules.
• Utilized corporate vehicle to deliver and sell products to clients with focus on optimizing customer experience.
• Cross-sold additional products to customers depending upon merchandise needs.
• Followed safety rules to keep clean driving record with no accidents or incidents.
• Named Rookie of the year for fiscal year 23
• Named as a Certified Route Trainer in 2023, trained or assisted in training 13 new partners to date.

Operate machinery to clean up vegetation debris after the Derecho in Cedar Rapids, Iowa.

• Maintained detailed inventory of bar supplies and stocked work areas.
• Interviewed, hired and trained staff to improve customer retention and bolster sales.
• Resolved escalated customer complaints to maximize satisfaction and loyalty.
• Monitored cash intake to reduce discrepancies.
• Monitored patron alcohol consumption to encourage safety.

• Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
• Operated POS terminals to input orders, split bills and calculate totals.
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied.
• Partnered with team members to efficiently serve food and beverages.
• Checked patrons' identification to monitor minimum age requirements for consumption of alcoholic beverages.
• Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
• Promoted desserts, appetizers and specialty drinks.
• Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.

• Scheduled over 20 employees by assigning shifts.
• Established and managed effective controls for labor and inventory costs.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Adhered to all company food, safety, quality and sanitation policies.

• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
• Completed regular line checks to maximize quality assurance.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Interviewed, hired, and supervised back of house staff.
• Trained employees on correct cooking techniques, safety standards and performance strategies.
• Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
• Received, organized and rotated paper goods and food ingredients.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
• Hired qualified staff to fill line cook and prep cook positions.
• Scheduled over 25 employees by assigning shifts.

• Rotated stock items and ingredients to maintain efficiency and freshness.
• Made all meals in accordance with company standards and requirements.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Kept stations stocked and ready for use to maximize productivity.
• Executed proper techniques when preparing menu item ingredients.

• Managed all front of house certifications and re-certifications.
• Delivered high level of quality service to each patron, resulting in consistent, positive feedback from guests.
• Managed day-to-day restaurant operations with focus on quality and meeting customer expectations.
• Controlled and maintained labor costs through careful scheduling.
• Communicated clear and consistent messages regarding service goals to servers, bartenders and hosts.
• Assigned work tasks and activities, prepared schedules and managed staffing.
• Developed goals and plans to prioritize, organize and accomplish daily service tasks.
• Enforced employee image and grooming standards.
• Interviewed, hired and trained new employees.
• Coached and developed team members to support employee growth and development.

• Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
• Promoted desserts, appetizers and specialty drinks.
• Managed closing duties, including restocking items and reconciling cash drawer.
• Checked patrons' identification to monitor minimum age requirements for consumption of alcoholic beverages.
• Partnered with team members to efficiently serve food and beverages.
• Kept inventory of all beer, wine, liquor and restocked as needed through vendors
• Wrote and maintained schedules for approximately 35 employees
• Oversaw banquet services and private parties