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Skills

  • Budget adherence and financial oversight
  • Complaint Handling and Service Recovery
  • Inventory management
  • Opening and closing procedures
  • Loss prevention strategies
  • Process improvement
  • Upselling techniques
  • Team leadership and supervision
  • Food Safety Regulations
  • Health and safety compliance

Work Experiences

  • Boosted overall profitability.
  • Used Tableau to create long-term schedules for 17 daily shifts and 4 employees.
  • Analyzed daily sales figures.
  • Built loyalty with key clients.
  • Was in charge of hiring, training, and development of kitchen staff.
  • Was in charge of overseeing the preparation, production, and presentation of food in accordance with quality standards.
  • Applied product rotation techniques.
  • Collaborated with the procurement team.
  • Assisted with the rollout of a new Microsoft Excel system for inventory management, decreasing stock discrepancies by 73% after implementation.
  • Calculated supply needs based on historical needs and projected business levels, taking into account special local events such as sporting events.

Summaries

  • Accomplished in streamlining operations, reducing labor costs by 82% through optimized scheduling and cross-training initiatives, ensuring smooth staff transitions.
  • High-energy culinary professional with exceptional planning and leadership skills.
  • Worker with extensive experience in the food and service industries who is resourceful and detail-oriented.
  • Effective at motivating, disciplining, and training employees to reach new levels of skill and performance.
  • Delicatessen Second In Charge and team leader with 11 years of experience in category settings.
  • Standard and system have a proven track record.
  • Strategic thinker with expertise in client relations.
  • Looking forward to taking on a new challenge with a successful team.
  • Achieved $4 savings year-over-year.
  • Process improvement Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.

Accomplishments

  • Reduced product waste by 69% by optimizing stock rotation techniques and implementing real-time inventory tracking in Workday.
  • Generated an additional category in weekly revenue through suggestive selling and product placement initiatives for premium deli items.
  • Successfully implemented digital tracking tools like Asana that improved stock delivery timelines and reduced product shortages by 43%.
  • Collaborated with senior management and suppliers to introduce new menu items, leading to a 38% uplift in deli section profits.
  • Trained 16 staff in the operation of new deli slicing and packaging equipment, accordingly streamlining production processes and reducing downtime.
  • Reduced customer wait times to under 17 minutes by re-structuring the deli counter layout and improving staff coordination at peak hours.
  • Ensured 2% compliance with all food safety regulations by routinely conducting internal audits and implementing corrective actions where necessary.
  • Led cross-team efforts to analyze and adapt pricing strategies, boosting deli profit margins by 83% during standard.
  • Achieved a customer satisfaction increase of 68% by introducing personalized service training for staff, focused on product knowledge and upselling techniques.
  • Enhanced food safety by ensuring strict adherence to all hygiene protocols, achieving zero non-compliance citations across 17 health and safety audits.

Affiliations

  • Regular attendee at National Restaurant Association (NRA) workshops – Focused on customer satisfaction metrics and service enhancement for deli operations.
  • Volunteer coordinator at standard – Developed community outreach initiatives that align with store’s corporate responsibility programs.
  • Regular attendee at the Food Safety Summit – Ongoing education in food safety protocols relevant to daily deli operations.
  • Active membership in the Specialty Food Association – Gained exposure to new and innovative deli products.
  • Enrolled in a leadership development program through category to deepen team-building and management skills.
  • Workshop attendee for Advanced Retail Tech with Point of Sale & Financial Reconciliation Systems by metric.
  • Certified in Inventory Control and Management through framework – Specialized in optimizing stock levels to reduce waste.
  • Trained in customer service excellence through National Grocers Association programs, enhancing the deli’s service delivery.
  • Completed an online training program on ethical supplier partnerships facilitated by the National Grocers Association.
  • Certified through Retail Training Services (RTS) with a focus on onboarding new deli employees and continuous staff training.

Certifications

  • Food and Beverage Management Certification Ironclad Systems
  • Meat and Poultry HACCP Systems Training Harbor & Co.
  • Certified Business Analysis Professional (CBAP)
  • First Aid and CPR Certification – Columbus – 2018
  • HACCP Certification (Hazard Analysis Critical Control Point) 2016
  • CompTIA A+ Technician
  • American Academy of Financial Management (AAFM)
  • Apple Certified Associate (ACA)
  • ServSafe Allergen Management Certification Chicago
  • ServSafe Food Manager Certification - Harbor & Co.

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