Samuel Leppala

· Creates a culture and environment that reflects and aligns with the Great Harvest Mission Statement and the vision of the franchise owner.

· Hires employees for retention who are aligned with our culture and concept.

· Trains all new employees using outlined systems and processes.

· Purchasing and inventory (food, supplies, retail items and equipment).

· Controls food cost, usage, and waste.

· Assures food safety and sanitation standards and practices are met in all areas of the bakery.

· Dealing with suppliers and vendors.

· Overseeing maintenance and upkeep of the dining areas, front of house, back of house, and exterior of the bakery.

· Schedules staff according to budgets, templates, and guidelines.

· Participates in decisions regarding the menu and implementing new menu rollouts.

· Performs financial tasks; budgeting, bookkeeping, payroll, banking, reconciliations, inventory and other financial matters as directed by the franchise owner.

· Implements, tracks, and follows up on marketing initiatives and campaigns, promotions and advertising done by the bakery.

· Fills in shifts as needed for baking, sandwich making, catering deliveries, and customer service.

· Ensures spotless facilities that our customers love to visit and are proud to show off to their family, friends, and coworkers.

· Audits the quality and consistency of all items.

· Ensures top levels of service and hospitality.

· Ensures great operations by overseeing and enforcing the proper execution of systems, checklists, processes, and recipe adherence.

· Prevents, diagnoses, and fixes operational issues during each shift and communicates issues and solutions to the franchise owner.

• Oversaw the helped with the production of all bread related baked goods
• Created daily production lists for the production crew
• Put together wholesale order forms for the delivery department
• Managed wholesale/ commercial accounts
• Supervised and trained all staff in the bread department
• Conducted interviews and hired new employees for the bread department
• Maintained quality control on all products
• Handled customer orders and questions
• Managed inventory and ordered goods as needed
• Created weekly schedule for the bread bakers
• Managed labor for the bread department and employees directly affected by the bread department
• Kept a record of production and sales in spreadsheets
• Used data from spreadsheets to make decisions for the future
• As a department manager I:

• Assisted customers with any questions about events
• Maintained legal occupancy at events
• Learned how to successfully manage large events and groups of people
• Part-time
• Position: Event Staff

• Promoted to line cook
• Maintained quality control while line cooking at a fast pace
• Maintained and increased efficiency
• Learned and worked to ServSafe standards
• Developed a love for cooking
• Ending Position: Line Cook