Debra

As a manager, I was supervising staff, making sure all daily tasks were complete. Running shifts & giving out tasks to be completed. Being safe key holder and cashing up everyone till. Doing store walk thru, compliance with RSA, fore training @ health and safety at all times, using forklifts.

Being a manager for so many years here I done basically everything and ran the store many times alone as a manager. I was supervising staff and assisting area manager +health and safety visits. Daily completion of delivery’s, food safety tasks & armor guard delivery’s. Training and uplift all staff knowledge & strength points. Dealing with customer complaints and resolving them. Rostering over 100 staff a week keeping in mind KPI, amount of breaks needed.

This was a completely different roll for me, the bakery was well set up but managed very poorly when I took over. I basically started fresh here, I rebuilt the bakery department from very high lost in money to major profit. Date check everything we had, organised to get all eequopment to get detailed cleaned, spoke to all customers to get feed back on what they wanted in such a small town. Started new trials and went with sales reports. Had to than hire new staff and train them to what I expected and had too follow-up until they closed after going out of business.

During my time in this role, I kept paper work in order, Ensured that cleaning and organising was completed to a very high standard. I acted upon customer feedback back in regulars to new products. Lots of upselling involved including always receiving bonus for upselling effort. Following planograms for new weekly specials.

In my roll as the manager for go sushi, I was responsible for banking, stock control and ordering, staff rosters and training, food preparation and cleaning. I was flexible with my hours and assisted other stores with preparation when the need arose.

In this roles I had several positions, but not limited to cash handling, deli, fresh produce, stocking shelves and stock takes,