Terence Broady

A forklift operator's job is to move goods and materials safely and efficiently using a forklift. They may also perform other warehouse duties, such as packaging and inventory control.

Responsibilities

• Loading and unloading: Move goods onto and off of pallets, trailers, and other vehicles
• Stacking and unstacking: Stack goods onto shelves and pallets in the correct storage locations
• Moving materials: Move materials around a warehouse or facility using pallets and crates
• Maintaining equipment: Perform regular maintenance and inspections to ensure the forklift is safe to use
• Following procedures: Follow safety regulations and operating procedures, and keep accurate records
• Completing forms: Complete forms and handle documentation
• Packaging: Package shipments using plastic wrap and wooden pallets
• Labeling: Label and sort incoming and outgoing shipments
• Inventory control: Maintain accurate production records and reports of issues

Skills

• Good hand-eye coordination and peripheral vision
• Ability to read and understand packaging, shipping documents, and safety guidelines
• Ability to work independently and as part of a team
• Ability to lift heavy objects
• Ability to stand for long periods of time
• Unloaded and stacked materials by raising and lowering lifting devices.
• Monitored area for pedestrian and vehicular traffic while operating various types of equipment.
• Maneuvered forklift safely in congested and confined areas using skill and Technique.
• Turned in paperwork outlining orders for inspection before loading, marking load tickets for out of stock items, withholding or completing orders as necessary and inspecting trucks before departure.
• Professional use of Pallet Jack
• Wrapped pallets in plastic wrap and attached merchandise tags to prepare for shipping.
• Drove carts, dollies, hand trucks, mobile power-propelled trucks and other moving equipment to move large quantities of merchandise.
• Operated equipment safely and efficiently to prevent damage to items and avoid injuries.
• Kept accurate records of materials moved within warehouse to quickly locate inventory and keep facility operating smoothly.
• Operated forklift in compliance with OSHA guidelines and organizational policies.

A crew supervisor in a fast food restaurant manages restaurant operations and food preparation during their shift. They are responsible for ensuring that the restaurant runs smoothly and that employees are trained properly.

Responsibilities

• Staffing: Schedule employees based on staffing needs
• Training: Ensure employees are trained in food handling, safety, and cash handling
• Customer service: Address customer complaints and provide friendly service
• Inventory: Prepare documentation for inventory reporting
• Cash: Prepare documentation for cash reporting
• Efficiency: Assist team members during busy periods
• Opening and closing: May be responsible for opening and closing the restaurant
• Safety: Ensure compliance with food health and safety requirements

Other duties May help resolve employee issues, May identify career advancement opportunities, May suggest process improvements, and May act as a knowledge resource for other team members.

• Kept detailed records of daily progress to identify and correct areas needing improvement.
• Adhered to company safety standards, Coast Guard rules and at-sea rescue procedures.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Settled crew member disputes by addressing problems quickly and providing successful mediation.
• Resolved issues quickly to maintain productivity goals.
• Communicated effectively with upper management, team members, and customers to keep everyone informed.
• Monitored team members to verify work quality and address concerns.
• Trained employees in time management and proper ways to complete job duties.
• Generated and analyzed weekly reports to track crew performance and identify areas of improvement.
• Monitored operating machinery to assess progress, adjust settings, and maintain production speeds.
• Set and oversaw weekly and special event menu plans.
• Directed food preparation and cooking activities to meet health and safety standards.

A fast food assistant manager helps manage the day-to-day operations of a fast food restaurant. They are responsible for a variety of tasks, including:

• Staffing: Recruiting, training, and developing employees
• Customer service: Handling customer complaints and providing a great customer experience
• Inventory: Monitoring inventory levels, ordering supplies, and ensuring efficient inventory management
• Food safety: Ensuring food quality and presentation meet standards, and that the restaurant complies with food safety regulations
• Scheduling: Preparing shift schedules and supporting payroll processing
• Sales and budgeting: Monitoring sales data, analyzing trends, and identifying areas for improvement
• Reporting: Writing reports on sales and customer service, and keeping records of costs and revenues
• Training: Providing performance feedback and collaborating on professional development plans
• Onboarding: Arranging for new employees to be properly onboarded, including scheduling training and ordering uniforms

Assistant managers should be familiar with restaurant operations, have a good understanding of customer service, and be able to work flexible hours. They should also be able to multitask, prioritize, and balance the needs of both employees and the restaurant.

• Generated repeat business through exceptional customer service.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Leveraged data and analytics to make informed decisions and drive business improvements.

A fast food cook prepares and serves food and drinks, and maintains cleanliness in a fast food restaurant. They may also order supplies and arrange deliveries.

Responsibilities

• Prepare food: Wash, cut, measure, and mix ingredients. Cook food to order or keep it warm until ordered. Follow recipes and instructions.
• Operate equipment: Use grills, deep-fat fryers, microwaves, and other large-volume cooking equipment.
• Maintain cleanliness: Clean cooking surfaces, utensils, and food preparation areas. Maintain health and safety standards.
• Take orders: Take orders from customers, either in person or over the phone.
• Serve food: Serve food and drinks to customers at counters, tables, or windows.
• Order supplies: Order ingredients, supplies, and equipment.
• Maintain inventory: Monitor inventory and restock as needed.
• Provide customer service: Assess customer needs and evaluate customer satisfaction.

Skills Accuracy and speed, Ability to multitask, Ability to work as part of a team, Basic verbal and written communication skills, and Organizational skills.

• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
• Operated cash register to record transactions accurately and efficiently.
• Performed cash, card, and check transactions to complete customer purchases.

• Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
• Safely operated all kitchen equipment to avoid job injuries and mishaps.
• Portioned out food and measured ingredients properly to prepare recipes.
• Plated finished foods, added garnish for aesthetic purposes and handed plates to servers for distribution to customers.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
• Operated grills, fryers and ovens to cook food items.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Cleaned and sanitized work areas, utensils and equipment.