I am responsible for portioning, forming and coating the dough. I perform counts and quality checks to insure that it meets our standards before placing in the proof box.Duties include operating the machines, maintaining organization and cleaning the makeup department. I train the new partners to operate the equipment and perform tasks to comply with current SOP. I am in charge of organizing the breaks to get them done without disrupting production. I am trained to work in all 4 departments of the bakery.

In charge of hiring, scheduling and ordering for the Host and Bar departments. I preformed cash handling, daily sales reporting, and completed closing procedures. I opened the restaurant and made adjustments in scheduling daily to match expected business levels.

I returned to my previous duties with McCormick’s and several months later the company was bought by Landry’s. I was put in charge of tracking and communicating the policy changes with the management team.

The restaurant opened in September, 2008. I hired and trained the front of house staff and maintained human resource files. I worked with the chef to create the menu. I sourced wine and spirits for the bar program. I researched and hired vendors for dishwashing, laundry and equipment services. I was the primary event planner for the banquet space which had events up to 300 people. I was the primary contact for community events and donations.

I worked at five different locations in the Portland market. My strengths in cost control and company operations were used to support new General Managers to make them successful. Responsibilities include scheduling, cost control, training, and financial reporting.