Vernon Bedillion

Managing kitchen staff and daily duties

Placing and receiving orders for store

Inventory assessments

Money handling

Filling in when short staffed

Opening the restaurant

Multitasking between kitchen and dining room

Opening and closing duties of the store

Proper money handling

Organization of product

Recommending products that will suit the guests needs while being fully informed on the product itself

In taking shipment and inventory

Keeping guest relations high

Processing trades and returns with high standards

Proper time management

Completing tasks under heavy time constraints

Preparing meals to each individual modifier

Balancing an average of 20 orders at once during busy hours solo

Heavy detail cleaning

Following food safety and health department guidelines

Maintaining flow of guests into restaurant

Bussing and cleaning tables

Keeping management and kitchen updated on status of dining room

Informing guests of specials and deals

Detail cleaning after closing for business