Blake Edwards

- Maintained accurate inventory records using computer systems to process orders.

- Kept up to date on safety procedures and correct lifting techniques to prevent injuries.

- Verified accuracy of incoming shipments against purchased orders

- Processed returns of defective merchandise as required.

- Identified discrepancies between physical count and computer data.

- Reporting problems regarding shipping errors or damages.

- Maintain stock levels in accordance with company policies

- Used digital database to keep records of units and stock moved.

- Maintaining cleanliness and organization of work areas for efficiency.

- Maintaining company vehicles are roadworthy and ensuring its clean after each use when transporting customer deliveries.

• Resolved customer complaints promptly to maintain satisfaction and loyalty.
• Recruited, trained and supervised new employees.
• Conducted daily store operations, including opening and closing procedures and cash handling.
• Managed inventory tracking and physical inventory counts to minimize loss.
• Resolved customer complaints in a timely manner.
• Evaluated store performance and incorporated feedback to implement improvement plans.
• Basic knowledge of rostering and covering shifts for staff members
• Updated and maintained store signage and displays.
• Balanced sales, reconciled cash and made bank deposits to facilitate opening and closing duties.
• Managed daily banking activities such as deposits and withdrawals.
• Ensured compliance with safety regulations and company policies.
• Established customer service standards and monitored staff compliance.
• Reviewed customer feedback to make operational improvements and promote satisfaction.

• Managed kitchen staff, ensuring smooth operations during peak hours.
• Coordinated food presentation and plating to maintain high aesthetic standards.
• Trained new chefs on kitchen protocols and safety procedures effectively.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Planned menus, ordered supplies and managed kitchen staff.
• Exercised portion control for items served, eliminating waste.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Trained kitchen workers on culinary techniques.
• Supervised team members during meal service to ensure accuracy of orders.
• Monitored quality, presentation, and quantities of plated food across line.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.