David Clewell Email and Phone Number

Market food cost specialist: would conduct weekly meetings with other cafe managers to review their food cost. We would work together to fix areas of need, and retrain associates on proper procedures for food handling. I would also visit a cafe if their food cost was to high for a few weeks, and work in their cafe to help identify any issues. Schedule writing for 20-40 employees. Inventory and ordering of cafe food, paper, chemicals, office supplies. Market training manager: My cafe was responsible for training newly hired or promoted managers within the company. Train associates on policy and procedures implemented by cooperate. Unload truck deliveries and restock inventory.

I was a temporary hirer during covid-19 pandemic. I was responsible for opening the bakery department. I would bake all fresh products for the day. Receive trucks and break down pallets and distribute to the proper department. Restock merchandise on the sales floor and back of the house. Block and face merchandise on the sales flood, while checking expiration dates and rotating accordingly.

Ran daily shifts for opening, closing, and overnight. Conducted inventory, ordering, re-stocking, block and facing merchandise, Cash deposit, equipment checks (sanitation and repairs), food safety audits, training, hiring, coaching, write ups, terminations, pumping gas, gas tank audits, Customer service. responsible for a staff of 35-50 employees.

Running daily shift (open, mid, close), Ordering food and merchandise, inventory, schedule writing, training, coaching, unloading trucks, restocking fresh food and merchandise, department audits, cash deposits, responsible for a staff of 15 employees.

I was hired to help open a new restaurant. I set up kitchen equipment, menu writing, training of new staff, worked with distributors on food prices and delivery windows. maintained a clean and organized kitchen at all times. Worked with the front of the house manager and executive chef to ensure lunch, dinner, and bar shifts ran smoothly.

Running a kitchen for 300-3000 students and staff on a daily basis. Schedule writing, ordering, inventory, training, preparing a selection of meals each day. worked along side the executive chef and Manager to write menus, prepare catering meals for events, ensuring guest relationships were meeting expectations.

Conducted daily restocking of products, weekly inventory, cash deposits, training new staff, rotation of merchandise, ordering products, customer service. Would use my knowledge of supplements and vitamins to increase sales and give truthful information to customers to gain their trust and keep them coming back.