As the owner and operator of our coffee roasting business, I oversee the entire process of roasting coffee beans to perfection. My role involves managing green coffee bean selection, roasting, quality control, and packaging. You will ensure that each batch of coffee meets our high standards of quality and flavor.Key Responsibilities:Select and purchase high-quality coffee beans from reputable suppliers.Conduct regular cupping and tasting sessions to evaluate the quality and flavor profile of the roasted coffee.Collaborate with the production team to optimize the roasting process and maintain an efficient workflow.Maintain detailed records of roasting data and inventory to ensure traceability and quality control.Package and label creation of roasted coffee for distribution and sale.Stay updated on the latest trends in coffee roasting and brewing.

• Daily interactions with all operators on the production floor and leads daily stand ups.• Scheduled daily schedules and tasks with operators to ensure Safety, Quality, Cost, and Delivery.• Communicated with co-workers the status of the current product at hand which includes mixing,coating, pressing, and slitting QA results and damaged rolls and verbally communicating the resultseither directly to upper management.• Deliver a detailed end of shift report for the next shift, and provide a detailed report at end of shift.• Responsible for scheduling staffing needs for vacations and sick days with the operators andcommunicating to Supervisors for approval.• Proactively schedule staffing for any downtime for clean-up, changeovers, and scheduled maintenancerepairs using AMS.• Adhere to company rules and policy and ensure new policies are addressed to the team.• Familiarity with the 5S and Lean process by achieving Black Diamond status and leading the way toupdate SQCDP and CIG Boards• Developed operators to work according to Skills matrix to ensure knowledge of the floor and dailyoperations.

• High pressure wash restaurant hoods, walk-ways, equipment, and anything a company might needHigh Pressure cleaned.• Ensure that hoods are clean from grease to prevent fire in exhaust and kitchen.• Follow the procedures of the Nevada State Fire Marshall and requirements of the State of Nevada.

This position performs cooking and food production duties that require knowledge of basic food preparation/cooking methods and procedures and coordination of assignment for timing of meal service.Weighs measures and assembles ingredients for regular and modified menu items. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, breading. Assists with material handling duties as needed.These duties include receiving food and non-food items and verifying the items conform to purchase order/invoice specifications; dating and rotating stock; informing supervisor of inventory shortages and/or unacceptable/damaged products.Operates and cleans a variety of kitchen equipment.Assists in the training of other employees on routine methods and procedures used in assigned functional areas.

Set up stations and collect all necessary supplies to prepare menu for service.Prepared a variety of foods including meat, seafood, poultry, vegetable and cold food items. Arrange sauces and supplementary garnishes for allocated station. Cover, date and correctly store all food prep items according to ServSafe Food Standards.Served menu items in keeping with standards of establishment standards. Used food preparation tools in accordance with manufactures instructions. Closed the kitchen correctly and followed the closing checklist for kitchen stations as set by management.Maintain an organized and sanitized work area at all times. Made sure all storage areas are tidy and all products are stored appropriately. Constantly used safe and hygienic food handling practices to ensure food quality. Returned dirty food preparation utensils to the appropriate areas.Assisted with all duties as assigned by Kitchen Manager.

• Greet guests and solicit beverage and/or food orders; answer guests' questions about items and makechoice suggestions recommendations upon request in order to practice the highest standards of guestservice.• Provide quick, friendly and personal service by preparing and serving hot and cold beverages suchas coffee, espresso drinks, blended coffees, teas, juices and others.Prepare cocktails and other drinksby mixing ingredients such as liquor, soda, water, sugar and/or bitters, according to recipes or guests'instructions; serve wine and/or beer in order to fulfill guest requirements to the highest standards ofproduct preparation.• Ensure that all food items are properly prepared, promptly and appetizingly presented in order togenerate guest satisfaction and promote return visits.• Make sure that goods are displayed and available by following procedures for product presentation,stocking, rotation and storage in order to ensure that an adequate amount of appealing product.

• Assisted the General Manager by overseeing assigned shifts and monitors brand standards executionand adherence by directing hourly staff to achieve guest service standards in a clean and pleasantenvironment with quality food and service.• Assisted in the achievement of controllable profit goals by monitoring controls and taking correctiveaction to achieve the desired result. Developed and coached hourly employees on brand standards,corporate policies and procedures, and other guest focused programs/activities to meet or exceed guestservice standards.• Worked with the General Manager to attract, hire, onboard and retain the best hourly talent to meetstaffing requirements and guest service standards. Brings employee relations issues and other guestissues to the attention of the General Manager. Developed relationships with civic, business, school, andprofessional organizations to establish good community relations and increase guest counts. Monitoredthat proper security procedures are in place to protect employees, guests and company assets.• Enforced sanitary practices for food handling, general cleanliness and maintenance of kitchen, diningareas and restrooms. Followed management cash handling, inventory and other operational proceduresto ensure highest profits.• Completed all other tasks and duties as needed by employee and higher management.

Set up stations and collect all necessary supplies to prepare menu for service.Prepared a variety of foods including meat, seafood, poultry, vegetable and cold food items. Arrange sauces and supplementary garnishes for allocated station. Cover, date and correctly store all food prep items according to ServSafe Food Standards.Served menu items in keeping with standards of establishment standards. Used food preparation tools in accordance with manufactures instructions. Closed the kitchen correctly and followed the closing checklist for kitchen stations as set by management.Maintain an organized and sanitized work area at all times. Made sure all storage areas are tidy and all products are stored appropriately. Constantly used safe and hygienic food handling practices to ensure food quality. Returned dirty food preparation utensils to the appropriate areas.Assisted with all duties as assigned by Kitchen Manager.

Responsible for Superior Service goals of the Department.Supervise department staff to include scheduling, training and assigning duties. Implement all merchandising programs. Ensure standards of Department presentation and operations are met; including cleanliness and sanitation, inventory control, rotation, quality, ordering, variety standards, signing, seasonal schematic.Responsible for ordering and inventory control to meet division "turn" goals. Ensure the Department has the highest quality of product available for the customer.Monitor to ensure variety standards are followed, as well as 100% compliance on ad item display. Ensure paperwork, as set by the Division, is followed.Perform all other related duties as assigned by management. Responsible for the sales and profitability of the Department.

• Answering customers’ questions about products, prices, availability, product uses and credit terms.• Meeting all sales objectives and handling all aspects of completing a sale• Emphasizing product features based on analyses of customers’ needs.• Preparing sales contracts for orders obtained and submitting orders for processing.• Incorporated my business on my own.• Owned and operated all aspects of my business.

Wireless sales, clean, stock, customer service, payments, and activation of wireless phone.Up sale customers with accessories.Continuous learning of new devices.

A typical day in sales can include establishing relationships with newclients, maintaining relationships with existing clients, strategic planning to increase sales, determining client needs, problem solving and negotiation. As I became more experienced in sales, I gainedself-confidence and developed effective people skills. Able to learn how to communicate with diverse types of people by learning how to really listen, ask the right questions and understand what a person wants.

Unloaded materials and merchandise from incoming vehicles and stack them to assigned places.Located and moved stock products to pallets or crates for storage or shipment. Identified damages and reported shortages or quality deficiencies to supervisor. Transported materials to production workstations to keep up with production levels. Inspected forklift to determine the need for repairs and guarantee safety by performing regular maintenance and safety checks.Keep updated records of inventory and activity logs for Management.Complied with company policies and legal guidelines to ensure a safe and orderly environment of the facilities.

Set sales targets for the department to maximize sales and profitability.Provided my team with a stimulating and supportive environment to increase the standards of the customers experience.Promoted team performance excellent training and development of my staff.

• Set up stations and collect all necessary supplies to prepare menu for service.Prepared a variety offoods including meat, seafood, poultry, vegetable and cold food items. Cover, date and correctly storeall food prep items according to ServSafe Food Standards.• Served menu items in keeping with with standards of establishment standards. Closed the kitchencorrectly and followed the closing checklist for kitchen stations as set by management.• Maintain an organized and sanitized work area at all times. Made sure all storage areas are tidy andall products are stored appropriately.• Constantly used safe and hygienic food handling practices to ensure food quality. Assisted with allduties as assigned by Kitchen Manager.