| Candidate Information | | Name | Available: Register for Free | | Title | Team Lead Customer Service restaurant management | | Target Location | US-AL-Fayette |
| | 20,000+ Fresh Resumes Monthly | |
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Click here or scroll down to respond to this candidateCandidate's Name 2 Bicinnce anarationsWork HistoryOvernight Team Lead - November, Street Address to PresentWalmart Supercenter - Fayette, ALChecked customer prices and processed sales by scanning barcodes.Listened to the needs and desires of customers in order to identify and recommend the best products.Greeted customers and assisted them with product questions, selections, and purchases, both in-store and online.Kept the bathroom and break areas clean, tidy, and professional in appearance to maximize worker efficiency and promote customer engagement.Restocked the sales floor and reorganized the shelves, racks, and bins for a cleaner look.Kept an eye on customers for signs of security issues and reported them to management.Kept my knowledge of store sales, payment policies, and security standards up to date.Kept the checkout area tidy by sweeping the floors and emptying the trash cans.Kitchen Manager - June, 2017 to May, 2019Polar Bar Family Restaurant - Sulligent, AlabamaCoached crew members to improve their performance and encourage them to work more efficiently.counted drawers before after each person completed their shiftEnsured all food met safety guidelinesnightly paperwork and money dropsMade a point of emphasizing quick and friendly customer service.Kept up with current menu items, garnishes, ingredients, and preparation techniques.Evaluated business operations on a regular basis to ensure that workflows were properly aligned for optimal coverage and customer satisfaction.Greeted each and every customer.TrainedWas in charge of inventory management in order to achieve the desired gross profit margin.Assisted restaurant owners with pricing by providing information about ingredient costs and proper portioning.Was in charge of handling escalated customer complaints in order to provide complete resolutions and increase customer loyalty.Identified items in stock for first use to reduce waste and profit loss.Oversee the training, development, and scheduling of kitchen professionals such as prep cooks, cooks, and bakers.Received deliveries and signed off on the items I had received.Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.Checked on guests to make sure they were happy with their meals and recommended additional items to boost restaurant sales.Restocked newly delivered inventory in storage, the kitchen, and the food prep area.Kitchen Manager - October, 2007 to July, 2011Oyster Bay Seafood - Tuscaloosa, ALMade a point of emphasizing quick and friendly customer service.Kept up with current menu items, garnishes, ingredients, and preparation techniques.Ensured a safe and secure working environment by [describe procedure].Wrote detailed and accurate management reports.Devised and implemented strategies to boost team productivity, streamline processes, and boost efficiency.Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.Delegated tasks to team members to increase productivity.Made a decision.TrainedMaintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.Oversee back-of-house operations, such as inventory management and task prioritization.Checked and tested foods to ensure that they were of good quality and were at the proper temperature.Was in charge of handling escalated customer complaints in order to provide complete resolutions and increase customer loyalty.Kitchen Manager - February, 2003 to July, 2007Original House of Seafood - Vernon, ALKept up with current menu items, garnishes, ingredients, and preparation techniques.Verified the ages of 50* customers on a daily basis and stopped serving inebriated customers.Evaluated business operations on a regular basis to ensure that workflows were properly aligned for optimal coverage and customer satisfaction.Devised and implemented strategies to boost team productivity, streamline processes, and boost efficiency.Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.Assisted restaurant owners with pricing by providing information about ingredient costs and proper portioning.Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.Oversee back-of-house operations, such as inventory management and task prioritization.Checked and tested foods to ensure that they were of good quality and were at the proper temperature.Identified items in stock for first use to reduce waste and profit loss.Oversee the training, development, and scheduling of kitchen professionals such as prep cooks, cooks, and bakers.Was in charge of stocking meat cases.Was in charge of receiving, organizing, and rotating paper goods and food ingredients.Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.Improved employee morale and addressed performance issues in accordance with company policies.Was in charge of cleaning equipment and tools such as the dishwasher, hand washing stations, pot-scrubbing station, and trash compactor.New associates were interviewed, hired, and trained by me.All kitchen staff was hired and managed by me.Used surface and equipment schedules and standards to keep the kitchen clean, neat, and sanitized.Identified, investigated, and corrected operational issues such as inventory waste and theft to keep the business running at its best. |
