Summary
Overview
Work History
Education
Skills
Timeline
Generic

Theodore Monroe

Lafayette,LA

Summary

Driven Dispatcher with excellent leadership and problem-solving abilities. Highly organized and proactive with solid understanding of scheduling actions, adjusting routes and prioritizing issues. Dedicated to efficiency and reliability in personal work and collaborative projects.

Overview

13
13
years of professional experience

Work History

Dispatcher

HB Marathon Delivery
06.2024 - Current
  • Managed high-stress situations calmly and effectively, ensuring timely assistance to those in need.
  • Communicated with drivers and personnel to coordinate timely delivery of goods and materials.
  • Directed dispatching, routing, and tracking of 40-60 fleet vehicles.
  • Collaborated with fellow dispatchers to maintain a seamless workflow during shift changes.
  • Managed conflict resolutions with customers, drivers and other personnel to encourage professional relationships and promote respect.
  • Provided exceptional customer service to callers, remaining empathetic and patient during emergencies.
  • Promoted teamwork among colleagues by proactively assisting others when needed.
  • Tracked delivery progress to identify possible delays and provide real-time updates to customers.
  • Trained new dispatchers on company protocols, contributing to a well-prepared team of professionals.
  • Demonstrated adaptability in evolving situations by adjusting strategies in real-time as new information became available.
  • Managed high-stress situations to ensure caller calmness, using effective communication and problem-solving skills.
  • Enhanced team morale by fostering supportive and collaborative work environment.
  • Adapted quickly to changing situations, ensuring uninterrupted dispatch operations during emergencies.
  • Monitored vehicle locations to coordinate timely arrivals.

Line Cook

Olive Garden Restaurant
11.2020 - 06.2024
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Grilled meats and seafood to customer specifications.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared average of 600 orders each shift.
  • Developed process that reduced waste and improved supply turnover.

Shift Lead

The Garden Company
07.2019 - 04.2020
  • Completed store opening and closing procedures and balanced tills.
  • Trained and mentored new employees to maximize team performance.
  • Kept employees operating productively and working on task to meet business and customer needs.
  • Responded to and resolved customer questions and concerns.
  • Maintained safe working environment by observing safety procedures, policies and regulations.
  • Delivered superior training and leadership to teams to boost performance and help team members achieve performance targets.
  • Made sure that products were produced on time and are of good quality.
  • Maintained organized work area by cleaning and removing hazards.
  • Inspected finished products for quality and adherence to customer specifications.
  • Performed general equipment maintenance and repair to minimize downtime.

Line Cook

Logan's Roadhouse
11.2018 - 06.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.

Line Cook

Romano's Macaroni Grill
02.2017 - 06.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Transitioned between breakfast and lunch service.
  • Prepared average of 400 orders each shift.

Line Cook

Outback Steakhouse
01.2017 - 02.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Grilled meats and seafood to customer specifications.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.

Line Cook

Carrabba's Italian Grill
02.2012 - 01.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Developed process that reduced waste and improved supply turnover.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Verified proper portion sizes and consistently attained high food quality standards.

Education

High School Diploma -

Ovey Comeaux High School
Lafayette,LA
05.2012

Skills

  • Customer service
  • Decision-making
  • Active listening
  • Attention to detail
  • Dispatch software
  • Stress tolerance
  • Time management
  • Prioritizing calls
  • Problem-solving
  • Incident reporting
  • Multitasking and organization
  • Team collaboration

Timeline

Dispatcher

HB Marathon Delivery
06.2024 - Current

Line Cook

Olive Garden Restaurant
11.2020 - 06.2024

Shift Lead

The Garden Company
07.2019 - 04.2020

Line Cook

Logan's Roadhouse
11.2018 - 06.2019

Line Cook

Romano's Macaroni Grill
02.2017 - 06.2019

Line Cook

Outback Steakhouse
01.2017 - 02.2017

Line Cook

Carrabba's Italian Grill
02.2012 - 01.2017

High School Diploma -

Ovey Comeaux High School