Rowland Laubert

• Increased warehouse efficiency by implementing new inventory management systems and procedures.
• Streamlined operations for faster order processing by updating warehouse layout and organization.
• Reduced product damage with improved packaging methods and training staff on proper handling techniques.
• Enhanced employee productivity, implementing effective scheduling and task delegation strategies.
• Tracked production and quality control systems to proactively identify deficiencies.
• Cleaned and maintained warehouse in compliance with OSHA safety standards.

• Assisted customers in choosing menu items by providing food complementing information.
• Identified price of goods and calculated bills with optical price scanners, calculators and cash registers.
• Executed sandwich artistry duties with very low occurrence of errors.
• Met sales targets by encouraging customers to buy extra food items such as drinks, desserts and sides.
• Prepared recipe ingredients by washing, peeling, cutting and measuring.

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• Cooked batches of food according to standard recipes.
• Reconciled receipt totals, cash and credit payments to address shortages.
• Loaded food, dishes and utensils on carts and trays to transport from designated food preparation areas to designated tables.

• Stepped into additional roles during busy times to boost coverage of important stations.
• Increased machine efficiency by scraping and pre-washing dishes.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Used powerful sprayer to loosen food residue and enhance cleaning.
• Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Loaded more than 100 glasses, silverware and dishes into dishwasher each shift, running average of 70 loads per day.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.