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Was in charge of developing and maintaining the store's creative layout and product merchandising.
Verified the ages of over 4 customers on a daily basis and stopped serving inebriated customers.
Was in charge of 2 store employees.
Was in charge of balancing tills, handling cash, processing credit card payment batches, and making bank deposits.
Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
Kept track of everything.
Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, removing dirty containers, and monitoring potential sources of contamination.
Identified
Made suggestions for daily specials, wine selections, and desserts in order to steer customers toward more profitable items.
All functions of the dairy, frozen, produce, and bakery departments were directed and managed by me.

Sales, marketing, and inventory control are some of my specialties.
Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.
Focused on customer service
Versatile
Dependable
Dedicated Cafe Worker capable of meeting the needs of a wide range of customers while remaining calm and professional at all times.
Motivated restaurant professional with a strong background in team leadership and operations, as well as expertise in mixology, beer, liquor, and wine.
Cafe Worker with 4 years of successful quality assurance and stakeholder engagement experience.
In FOH and BOH operations, a competent and capable team member.
Strong mechanical aptitude and a proclivity for equipment diagnostics, repair, and operation.

Negotiated better supplier terms that saved the business $211,000 in ingredient costs annually.
Successfully reduced spoilage of fresh produce by 66% through improvements to storage practices and kitchen rotation protocols.
Introduced an artisanal drink menu that generated a 82% increase in sales within 5 months.
Provided outstanding customer service that contributed to the honor of “Best Grocery Store” in framework.
Trained and mentored new hires on best practices in customer service, reducing onboarding time by 65%.
Streamlined client relations, resulting in program.
Organized and ran monthly barista workshops, upskilling staff and contributing to a 66% increase in premium coffee sales.
Facilitated customer feedback sessions, leading to modifications in the menu that improved customer satisfaction ratings by 30%.
Sustained a high performing team and minimized employee turnover.
Instilled safety training protocols and reduced workplace accidents by 54% in the first quarter after implementation.

Coffee Professionals Guild
Toastmasters
Internship at program, gaining hands-on experience in high-volume service
Customer Relations and Engagement Training, Cedar Works
Participated in International Coffee Day celebrations, increasing product knowledge and sales
Restaurant Leadership Conference Attendee 2020
American Hotel and Lodging Educational Institute
American Marketing Association
National Restaurant Association
American Society of Safety Professionals