VICTOIRE ROEBUCK

• -Currently manage two full time employees
• -Place orders with different vendors
• -open and sometimes close shop
• - Monitor daily inventory, through production, processing outdated items, clearance on short-dated items, donations and waste management.
• Updating balance on hand, through weekly/daily scheduling of back room/cooler and sales floor counts.
• - Receiving and putting away deliveries.
• -Reviewing invoices and contacting vendors for credit, on short dated and/or damaged items.
• - Drafting department's weekly schedule.
• - Attending weekly conference calls, cheese leads workshops and advanced trainings
• - Daily review business emails for executive materials and guides for period planograms, sales, discontinued items, new items, out of stock items, monthly production guides, active demos and engagement events.
• - Daily restocking shop and sales floor replenishment
• - Neatly organized coolers, shelves and working space.
• Perform monthly inventory.
• - cracking, slicing, wrapping and beautifully displaying cheese on shelves and coolers, and creating beautiful charcuterie boards.
• -creating signs and printing off important documents for updates, references and educational information.
• -Delivering authentic and memorable customer experiences!
• - In charge of catering as well!

-oversees 5-9 employees per shift

-Trains and developed new employees

-Assist manager in weekly and monthly inventory.

-place orders with various vendors

-Attends weekly conference calls, to plan and run promotional events and product distributions.

-Customer relations/ services

-Pulls outdated products , mark down/clearance items and process donations.

Manages daily quantity and quality productions.

-Daily replenishment of sales floor, freezers, event display stations and cases.

-Unloads delivery pallets in freezer.

- puts away supplies and other vendor deliveries.

-Baker

-Donut fryer

-cake and pastry decorator.

Packages finished baked and decorated products.

-Work all available shifts. From overnights to closing shifts.

• Assisted in organizing and overseeing assignments to drive operational excellence.
• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.

• Food prep
• Cook
• Baker
• Caterer
• Trained and developed new employees.
• Housekeeping
• Customer service

• -Front of House supervisor
• -Food prep
• -Lead cook
• -Baker
• -Caterer
• -ordering food and kitchen supplies
• -Monthly inventory
• -Assisted food and beverage director with Menu setups and recipe updates.
• - Putting away deliveries and supplies to coolers, freezer and storage room.
• -Maintained clean and hygienic workspace, from kitchen to dining rooms and event arenas.
• -Kitchen employee schedule
• - Bartender

• -In charge of customer services/ relations
• -Managed 8-12 employees per shift, across different departments.
• -Employee training and development.
• Opened and closed register funds.
• -Managed cafeteria.
• -Operated photo lab.
• - Served as cashier
• Sales floor stocker
• -Placed work orders on malfunctioning equipments.
• Processed donations , and chemicals for proper waste distributions.

-Cashier

-Waiter

-Bartender

-cook

-Caterer

- Inventory

-Stocking

-customer service

-housekeeping

-Employee training and development