Angela Warren

• Supervised deli staff, ensuring proper customer service and food safety practices were followed.
• Assisted with ordering supplies, maintaining records of deliveries and tracking invoices for payment purposes.
• Monitored quality control of prepared foods, making sure they met company standards in terms of taste, presentation and portion size.
• Ensured that all food items were properly labeled according to local health department regulations.
• Maintained a clean and organized work environment by adhering to established cleaning procedures and following safety guidelines when handling food products.
• Resolved customer complaints in a professional manner while keeping management informed of any issues or concerns.
• Performed regular checks on equipment such as slicers, scales and ovens to ensure they were operating safely and efficiently.
• Completed regular inventories of food and material stocks.
• Reduced costs by controlling portion sizes and eliminating all types of waste.
• Trained new employees to perform duties.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Delegated work to staff, setting priorities and goals.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Managed budgets related to purchasing ingredients, supplies and equipment needed for running the deli section successfully.
• Analyzed sales data from previous months in order to identify trends or opportunities for growth within the business.

• Trained employees on duties, policies and procedures.
• Recruited, interviewed and hired qualified staff for open positions.
• Created schedules and monitored payroll to remain within budget.
• Tracked monthly sales to generate reports for business development planning.
• Guided management and supervisory staff to promote smooth operations.
• Led employee evaluations with constructive feedback to boost performance.
• Prepared staff work schedules and assigned team members to specific duties.
• Delegated work to staff, setting priorities and goals.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.

General Manager of a fast food restaurant. Store consists of 30 employees. I was hired as a shift supervisor and was promoted to assistant manager after 4 months. Was then promoted to General Manager within one month and I'm over hiring and firing, truck orders, scheduling, all new hire paperwork, all training material and am servesafe certified