Ryan Jackson

Ran all store operations, such as:

• Managed inventory control, cash control and store opening and closing procedures for a store that's revenue was $30,000+ per week
• Managed over 40 store employees successfully in fast-paced environment through proactive communication and positive feedback.
• Improved sales by 20% over management tenure through excellent customer service and adherence to standard practices
• Set effective store schedules based on forecasted customer levels, individual employee knowledge and service requirements.

• Prepared salad bar buffet items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
• Complied with safety standards while handling food and buffet equipment.
• Cleaned up spilled food and condiments to keep buffet area well-maintained.