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Skills

  • Project organization
  • Productivity improvement
  • Customer Loyalty Program Enhancement
  • Schedule management
  • Business operations
  • Conflict de-escalation
  • Complaint resolution process refinement
  • Cash reconciliation
  • Data-driven decision making
  • Invoice generation

Work Experiences

  • Contributed to $11 in new business.
  • Communicated effectively with kitchen and management team.
  • Kept food in designated areas by wrapping it, dating it, and following food safety and rotation procedures.
  • Achieved a 59% reduction in overtime hours.
  • Ensured that company service standards, such as inventory and cash control procedures, were followed.
  • Allowed for more efficient access.
  • Balanced customer service duties and kitchen assistance during peak hours, consistently reducing wait times by 44%.
  • Cooked method food in large batches according to standard recipes.
  • Washed, peeled, cut, and measured the ingredients for the recipe.
  • Did fruit and vegetable prep work such as washing, peeling, cutting, and seeding.

Summaries

  • Proven track record of motivating streamlined to achieve team, individual, and management goals.
  • Proficient in promoting procedure by leveraging cross-functional collaboration and vendor management knowledge.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Motivating leader who has built and managed metric teams in the past.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Salesforce and ServiceNow experts with exceptional interpersonal skills.
  • Crew Associate and team leader with 3 years of experience in standard settings.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • System and program have a proven track record.
  • Food service veteran with expertise in batch cooking, food safety, and nutrition.

Accomplishments

  • Spearheaded a shift schedule modification that increased team productivity by 18% and reduced staff turnover by 73% in 2024.
  • Resolved customer complaints in 5 minutes or less on average, helping to increase positive reviews by 20%.
  • Trained 13 new hires in efficient POS system usage, reducing average checkout times by 74% within the past year.
  • Promoted teamwork by actively engaging with co-workers to meet service goals, consistently maintaining a 21% customer satisfaction rate.
  • Collaborated with kitchen and front-of-house staff to reduce wait times by 5 minutes and significantly enhanced customer satisfaction.
  • Monitored and adjusted stock levels accurately to minimize product shortages and reduce excess inventory waste by 21% annually.
  • Managed closing shifts, ensuring the completion of all tasks ahead of time by 15 minutes and reducing staffing costs.
  • Participated in company-wide training workshops to improve order accuracy, leading to a reduction in kitchen errors by 71%.
  • Reduced downtime in food preparation by 12 minutes through the introduction of a more systematic stock refilling schedule.
  • Successfully led a team-based waste reduction initiative, decreasing waste by 49% in 2015 and saving the company $11 annually.

Affiliations

  • Member, Association for Talent Development (ATD) – Completed coursework on enhancing team learning and skill development in the service industry.
  • Certified First Aid and CPR, method – Trained in emergency response procedures for high-pressure environments.
  • Member, Americas Lodging Investment Summit (ALIS) – Attended seminars on hospitality marketing and service growth.
  • Member, Society for Hospitality & Foodservice Management – Engaged in educational offerings on the latest industry innovations.
  • Member, International Food Service Executives Association – Engaged in professional development events and webinars.
  • Participant, Store Safety and Compliance Program, process – Completed training on retail safety protocols and customer service excellence.
  • Member, National Restaurant Association – Participated in industry-wide initiatives promoting food safety and service excellence.
  • Member, International Executive Housekeeping Association – Engaged in workshops on maintaining cleanliness and hygiene in high-volume environments.
  • Certified Trainer, metric – Educated staff on efficient use of point-of-sale systems to speed transactions and order accuracy.
  • Member, Compliance and Service Standards Committee, framework – Assisted in setting standards to improve food service practices.

Certifications

  • Certified Sales Professional (CSP) – method
  • Certified Associate in Project Management (CAPM) by the Project Management Institute 2018
  • CompTIA Security+
  • Association for Project Management (APM)
  • Certified Associate in Team Leadership (CATL) - Harbor & Co.
  • Microsoft Office Specialist (MOS)
  • Customer Engagement Specialist (CES) Certification - Summit Group
  • Certified Professional in Catering and Events (CPCE) 2023
  • American Academy of Financial Management (AAFM)
  • Project Management Professional (PMP)

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