Cassandra Szybowski

During my time as a restaurant manager, I was responsible for a team of 26 people, with varied skills and ages raging between 16 and 50, as well as two salaried assistant managers.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Motivated staff to perform at peak efficiency and quality.

I was one of the first people to benefit from the newly-introduced Mentor Program in our region. I had the opportunity to learn from another restaurant manager, coaching me to improve my people management skills.

• Supervised all areas of restaurant to keep it clean and well-maintained.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Managed team of up to 9 restaurant staff on shift, maintaining exceptional customer service and quality standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Redeployed team members during exceptionally busy times to improve workflow.

• Trained new employees and delegated daily tasks and responsibilities.
• Completed transactions accurately using POS software.
• Resolved conflicts between employees to maintain positive and productive work environments.
• Enforced company policies and regulations with employees.
• Analyzed sales figures and identified areas for improvement.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.

• Worked front counter, drive-thru and other areas.
• Worked well with teammates and accepted coaching from management team.
• Took orders, prepared meals, and collected payments.
• Collaborated with team members to complete orders.
• Cleaned and maintained all areas of restaurant to promote clean image.
• Assisted other team members to achieve goals.
• Kept food preparation area, equipment, and utensils clean and sanitary.
• Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.
• Documented customer orders and conveyed special requests to kitchen staff.
• Prepared recipe ingredients by washing, peeling, cutting, and measuring.

• Monitored and maintained food and water of boarded animals according to animal dietary health guidelines.
• Minimized animal injury risk by monitoring behaviors and eliminating safety hazards.
• Provided top-notch customer service to every customer and exceptional care to animals.
• Documented animals' weight, size and condition in computer system for review by senior staff.
• Collected animal waste produced on walks and discarded in trash or approved receptacles.
• Cleaned and maintained kennel areas for optimized hygiene, including cages, runs and yards.

• Greeted customers and responded to questions with friendly, knowledgeable assistance.
• Kept pharmacy counter and related areas clean, neat and organized.
• Received incoming supplies and stocked in correct locations.
• Answered telephones and provided information about order status, store hours and pharmacy procedures.
• Merchandised over-the-counter goods and rotated stock.
• Operated cash register and performed front counter tasks to facilitate daily operations.