Megan Rossetto - School Canteen Worker / Volunteer - Griffith North Public School P&C

Summary

Skilled at operating with little oversight to complete tasks efficiently. Familiar with housekeeping, restocking and equipment operation practices. Tech-savvy and collaborative with friendly nature and driven approach.

Overview

16

years of professional experience

Work History

School Canteen Worker / Volunteer

Griffith North Public School P&C

Griffith

06.2023 - Current

Organized work area at end of shift to ensure it is ready for next day's production run.
Set specific goals for projects to measure progress and evaluate end results.
Monitored operations and reviewed records and metrics to understand company performance.
Communicated regularly with supervisors regarding progress of projects and completed tasks.
Maintained positive working relationship with fellow staff and management.
Worked hard to learn required tasks quickly to maximize performance.
Assessed company operations for compliance with safety standards.
Identified needs of customers promptly and efficiently.
Collaborated with team members to achieve project milestones within set deadlines.
Oversaw quality control to identify inconsistencies and malfunctions.
Upheld high standards of productivity and quality in operations.
Developed and implemented safety protocols to ensure compliance with health and safety regulations.
Maintained excellent levels of workplace cleanliness around equipment to enhance safety and productivity.

Fast Food Manager

Mcdonalds Griffith - franchisee Darryn savage

Griffith, Nsw

10.2008 - 08.2019

Strengthened employee performance ratings and trained staff on system efficiencies while supervising [Number] crew members, delivering optimal productivity.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Scheduled and directed staff in daily work assignments to maximize productivity.
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
Optimized profits by controlling food, beverage and labor costs daily.
Counseled and disciplined staff to address issues promptly and provide constructive feedback.
Managed accounts payable, accounts receivable and payroll.
Updated computer systems with new pricing and daily food specials.
Prepared weekly payroll to keep up with projected weekly revenue.
Assessed operational performance to measure compliance with regulatory, industry and brand standards.
Collaborated with chef to analyze and approve food and beverage selections.
Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Resolved problems or concerns to satisfaction of involved parties.
Obtained highest rating from county health department year over year.
Created new safety procedures manual that met local regulations and disseminated to bartenders and wait staff.
Built revenue by delivering innovative catering services, leading region in catering sales.
Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Worked closely with [Job title], chef and cooks to determine menu plans for special events or occasions.
Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Supervised staff preparing and serving [Number] meals per day.
Mentored front of house personnel on company policies customer service techniques and professional communication.
Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

Education

High School Diploma -

St Francis Catholic College

Leeton

09-2008

Skills

Site clearing
Cleaning
Truck unloading
Customer service
Customer relations
Inventory stocking
Verbal and written communication
Quality control
Equipment maintenance
External installations
Attention to detail
Crew support

Work site maintenance
Cross-functional coordination
Equipment operation
Conflict resolution
Problem-solving
Safety and compliance
Work planning and scheduling
Cleaning and sanitation
Data confidentiality
Loading and unloading procedures
Waste removal
Production Assistance

Timeline