Antionette Borg

Canteen Manager

Self-employeed

03.2024 - Current

Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
Used Software to analyze daily financial statements, balance statements and reimbursable meals.
Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
Created training materials for new hires to ensure consistent knowledge of policies and procedures across the team.
Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
Planned nutritionally-balanced menus for students by studying current dining trends.
Reviewed employee performance regularly, offering constructive feedback for improvement where necessary.
Negotiated with vendors for better pricing on bulk food purchases, reducing overall food costs.
Coordinated with school administrators to incorporate nutritional guidelines into menu planning, promoting healthier eating habits among students.
Developed and maintained strong relationships with local food suppliers, ensuring fresh and high-quality ingredients for meals.
Enhanced customer satisfaction by implementing high-quality food and service standards.
Resolved customer complaints promptly, maintaining strong relationships with patrons for repeat business.