D.J. Storbeck Email & Phone Number

Fort Valley, Georgia, United States

• Perform duties and responsibilities of the Food Service Manager in their absence in order to maintain operation of deli averaging $40 million in sales annually• Mentor 180 food service team members, including 7 Team Leads, to maintain quality assurance and proper output of food product while maintaining excellent customer service• Frequently analyze team adherence to policies and strict adherence to culinary recipes, allowing the deli to set company sales records 4 times over a 30-day time frame• Solve customer issues in a friendly and professional manner• Ensure proper use of all kitchen equipment to maintain quality of product and team safety• Manage food service team to ensure quick and efficient operations by setting team deployment pre-shift and adjusting according to business needs as the shift progresses• Communicate throughout shift with store-side management to address efficiency and product availability issues• Routinely collaborate with Food Service District Manager and Store Operations District Manager to improve overall performance and efficiency of food service team

Macon, Georgia, United States

• Seamlessly managed Finesse multiline telephone system in conjunction with Edge software to resolve more than 60 customer issues daily, resulting in a 90% customer satisfaction rating• Assisted customers with account financials, making credit adjustments and taking payments as necessary – developed resource workflow that increased customers served by 33%• Updated customer profiles to ensure compliance with company and state requirements

Centerville, Georgia, United States

• Managed at 4 different locations, including 2 as General Manager• Lead and coached team of over 40 employees to ensure food safety and regulatory issues were identified and resolved in a timely manner (over $1M in annual concession sales)• Routinely pushed, pulled, carried, and handled products to ensure proper storage • Maintained a minimum 45 hour work week including nights, weekends, and holidays and shifts walking/standing for 8-12 hours at a time• Proactively identified food safety and regulatory issues to minimize disruptions to business• Learned new technology and operating systems and became expert in use and implementation (selected by IT team to assist in training other theatres in training)• Assign and inspect tasks according to shift duty list• Developed spreadsheets to aid in inventory control, reducing overall wasted product from 1% of sales to 0.25% of sales