Paul LEDOUX

Managing Staff - Responsible of training staff, adhering & maintaining company profile standards, vast knowledge of the french patisserie, customer experience and service.

Preparing & Making Coffee as Head Barista - Training staff how to make and prepare coffee.

Counting Daily Takings - Responsible of the counting of the tills and the processes that follows.

Food Preparation - Responsible for managing the oversight of the sandwich production that the other staff make to fulfill orders.

Ordering - Responsible for the Cafe orders and stock rotation, managing the deliveries and adhering to quality control of all items delivered including the Flavours Standard return policy.

Preparing & Making Coffee as Head Barista -

• Maintained and operated espresso machines, blenders, commercial coffee brewers, coffee pots and other equipment.
  
• Demonstrated skillful and creative latte art.
• Engendered customer loyalty by remembering Names & Personal preferences
• Cleaned counters, machines, utensils and seating areas daily.
  
• Taking orders & serving individually made coffee drinks to over 200+ (2-3kg bags) customers daily.

• Manage and oversee all daily operation of the coffee shop, including its opening, closing, and general sales.
• Hiring new staff and training all new hires on the essential elements of coffee shop work, including customer service, machine operation, and food safety guidelines.
• Managed rotation for 8 staff members to maximize availability and productivity.
• Worked with owner to develop, assess and improve operational procedures including customer service, cashing up and upgrade technology (POS system & Eftpos Machine).
• Discussing and creating seasonal menu with the chef in accordance with the business Vision & Needs.
• Oversaw accurate daily till operation and cash reconciliation.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Answered customers' questions, recommended items, and recorded order information.
• Used cash registers and credit card machines to cash out customers.
• Met with chef to review daily specials and menu changes.