Lexus Wade

• Controlled food portioning in store.
• Educated employees on the importance of food portioning and appropriate usage of ingredients.
• Reviewed discrepancy's and strategised how to minimise over consumption.
• Completed daily stock counts.

A title I obtained whilst working at Taco Bell:

• Conducted regular safety inspections and audits to identify potential hazards and prevent accidents and injuries.
• Conducted safety training and education to employees to increase awareness of safety hazards and empower employees to work safely.
• Inspected worksites, practices, and gear for compliance with established safety standards.
• Developed and implemented safety policies and procedures to establish clear guidelines for safe work practices and comply with regulations.
• Recognized, documented, and advised on removal of hazards.
• Inspected facilities for adherence to fire, hazard, and safety guidelines.
• Provided guidance and resources to employees to maintain safety procedures and enhance protection.
• Communicated emergency response plans and drills to increase preparedness and address issues promptly.
• Conducted periodic compliance audits and reviews to identify areas of improvement.

• Supervised food preparation stations to observe hygiene and taste quality of food served to customers.
• Led and directed team members on effective methods, operations, and procedures.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Communicated and negotiated with various vendors to obtain necessary inventory.
• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Carefully interviewed, selected, trained, and supervised staff.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Greeted customers promptly and took orders to keep flow of traffic moving.
• Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
• Resolved challenging customer complaints to full satisfaction by promoting brand loyalty and maximizing repeat business.
• Trained newly hired employees on routine tasks and customer service.
• Processed orders on POS system and accepted cash and charge payments.