Maintaining consistent product preparations and service. Tailoring training to specific employee needs. Resolving issues that may arise that will affect productivity.

Catering events of any size on or off site. Overseeing daily catering orders and deliveries. Other duties include bartending, serving, kitchen management, FOH restaurant management payroll management, hiring and office management, cost control, inventory management, and ordering. Liaison between social media relations and non profit organizations.

Selling wine and beer, catering, ordering, event planning, stocking, keeping the peace, managing multiple social media accounts, scheduling, bookeeping, receiving, inventory, keeping track of P&L and making the proper adjustments, working multiple departments during rush hours such as deli, meat departments, cashiering, bagging and walking people out with their products, cooking when needed to keep ticket times up during lunch, prepring for prepared foods case, baking from scratch when needed… Show more Selling wine and beer, catering, ordering, event planning, stocking, keeping the peace, managing multiple social media accounts, scheduling, bookeeping, receiving, inventory, keeping track of P&L and making the proper adjustments, working multiple departments during rush hours such as deli, meat departments, cashiering, bagging and walking people out with their products, cooking when needed to keep ticket times up during lunch, prepring for prepared foods case, baking from scratch when needed, entering in payroll hours, editing punches as well as sending and receiving payroll, and most importantly customer service and developing relationships with the customers. Average work hours 10+ a day five days a week. Show less

Running breakfast and lunch service. Maintained around 20 employees. Inventory, ordering and product control. I also created a sheet to make ordering cost efficient by allowing us to see which company had the best price. Established a relationship with the customers and incresed catering sales from 2008 -2009 inthe deli department. Average work hours 10+ a day five days a week.

Prepared breakfast, lunch and dinner to order. Kept ticket times around 8 to 10 minutes depending on the request. Put away stock and kept stations organized. Prepare caterings, stocked the ready to eat case. Prepared daily specials and exicuted yhem to order.

Opening kitchen, taking inventory, short order breakfast cook. Worked in other positions when short handed that includes dish washing and serving.