Xavieria Washington

Pret A Manger

New York, NY

03.2015 - Current

Motivated staff to perform at peak efficiency and quality.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Verified prepared food met standards for quality and quantity before serving to customers.
Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.

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