Theresa Lopez

• Cross-trained existing employees to maximize team agility and performance.
• Accomplished multiple tasks within established timeframes.
• Maximized performance by monitoring daily activities and mentoring team members.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• Conducted monthly inventories of raw materials and components on work floor.
• Recorded inventory sales into organization's weekly income report.
• Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
• Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
• Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
• Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
• Evaluated report data to proactively adjust and enhance operations.
• Trained employees in essential job functions.
• Handled employee-related issues to improve performance, professional conduct and attendance reliability.
• Initiated plans to improve customer relations, quality standards and service efficiency.
• Set goals for department and supported employees in meeting expectations.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Responded to and directed incoming calls and other communication.
• Ran errands to support daily needs of management.
• Received, inspected and verified food and kitchen inventory delivery before storage.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Observed established recipes, portions, and methods while cooking food to fulfill guest's preferences.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Limited portion sizes and used garnishes to control food costs.
• Disposed waste and replenished fresh supplies by checking expiry dates and rotating stock.
• Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.

• Stacked items according to weights, sizes, types and picking priorities.
• Generated and maintained records on weights and quantities of materials, products and containers, using scales and other measuring equipment to compile data.
• Monitored machines to automatically measure, organize or inspect products, halting conveyors to make equipment calibrations as necessary.
• Formed, taped and lined cases for finished product packaging.
• Compared work order information with item and batch numbers to pick correct items.
• Sorted and clearly marked products with indicators for grade or acceptance-rejection status.
• Facilitated communication among team to reduce process lags and troubleshoot issues effectively.
• Maintained cleanliness and order of conveyor belt and sorting line areas to reduce safety risks.
• Transported packed items to delivery pallets to assist loaders in loading and stacking pallets on delivery vehicles.
• Labeled picked items with correct information such as price, expiration dates and addresses.
• Maximized storage space within warehouse area by carefully and strategically moving items.
• Performed general cleaning and housekeeping duties, including sweeping and mopping floors and removing and stacking pallets.

• Consistently provided friendly guest service and heartfelt hospitality.

• Handled currency and credit transactions quickly and accurately.

• Strictly followed all cash, security, inventory and labor policies and procedures.

• Reported to each shift on time and ready to work.

• Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.

• Diligently restocked work stations and display cases.

• Prepped items for later use to save staff time during busy hours.

• Responsible for opening or closing store.
• Arrived earlier to observe and examine shipment orders for correct quality and quantity.
• Trained staff on proper use of equipment, food handling, and portion sizing.
  
• Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices.
• Trained new employees
• Ensured established pars were maintained
• Managed guest checks, collected cash and processed credit cards.
• Monitored food preparation and serving techniques to ensure that proper procedures were followed.
  

• Attached identifying tags to containers.
• Processed all cherries per shift.
• Loaded and unloaded cherries into boxes for shipment.
• Maximized sales by sorting cherries on time and accurately.
• Moved freight and other materials to and from storage and production areas.
• Adhered to all requirements and regulations for food safety.
• Cleaned and maintained the warehouse in compliance with OSHA safety standards.
• Maintained cleanliness and order of conveyor belt and sorting line areas to reduce safety risks.
• Generated and maintained records on weights and quantities of materials, products and containers, using scales and other measuring equipment to compile data.
• Formed, taped and lined cases for finished product packaging.
• Facilitated communication among team to reduce process lags and troubleshoot issues effectively.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Verified proper portion sizes and consistently attained high food quality standards.
• Maintained a skilled kitchen staff by properly coaching and counseling employees.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and safety regulations.
• Properly labeled and stored all raw ingrediance including produce, meat, poultry, dairy and dry goods at the appropriate storage temperature.
• Cleaned and sanitized all equipment and surfaces before and after to avoid cross-contamination.
• Practiced safe food handling procedures at all time. 

• Clean multiple businesses such as ministries, law firm offices, warehouse companies and houses.
  

• Cleaned in and around the buildings, prioritizing safety at all times.
• Thoroughly scrubbed and cleaned bathroom fixtures, floors, partitions and making sure they are well stocked
• Wiped down desktops, office glass, doors, walls, lunchrooms, and floors.
• Inspected facility and picked up any trash.
• Operated compactors and balers to discard cardboard boxes and trash.
• Steam cleaned and shampooed carpeted areas if needed.
• Carefully mixed water and detergents in containers to prepare chemical cleaning solutions.
• Promoted building security by locking doors and checking electrical appliances for safety hazards. 

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