Yvette Bates

Assitant Manager

Taste Spuds/Gringos

700 Locust Des Moines Iowa

10.1992

Consistently provided friendly guest service and heartfelt hospitality.

Operated the drive-through window and sales register quickly and efficiently.
Greeted customers and provided excellent customer service.
Maintained high standards of customer service during high-volume, fast-paced operations.
Built loyal clientele through friendly interactions and consistent appreciation.
Prepared fountain drinks and ice cream items.
Prepared all food orders within a 2-3 minute time frame.
Assembled food orders while maintaining appropriate portion control.
Prepared specialty foods such as pizzas and sandwiches, following specific methods that required quick prep time.
Verified that prepared food met all standards for quality and quantity.
Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
Placed food trays over food warmers for immediate service or stored them in refrigerated storage cabinets.
Handled currency and credit transactions quickly and accurately.
Followed food safety procedures according to company policies and health and sanitation regulations.
Prepared quality products while maintaining proper food safety practices, portion control and presentation within service goal times.
Strictly followed all cash, security, inventory and labor policies and procedures.
Stored food in designated containers and storage areas to prevent spoilage or cross-contamination.
Maintained clean and safe environment, including in the kitchen, bathrooms, building exterior, parking lot, dumpster and sidewalk.
Reported to all shifts wearing a neat, clean and unwrinkled uniform.
Reported to each shift on time and ready to work.
Performed all position responsibilities accurately and in a timely manner.
Communicated openly and honestly with the management team during each shift to ensure it ran smoothly.
Routinely moved and stocked food products weighing up to [50r] pounds.
Diligently restocked work stations and display cases.
Immediately informed supervisors when supplies were low or if equipment was not functioning properly.
Cooked and packaged large batches of food that were prepared to order or kept hot until needed.
Prepped items for later use to save staff time during busy hours.