• Guided and mentored new trainees, providing essential information on MANTRA and Appetize to certify their success as Disney Merchandise Hosts. • Conducted interactive training sessions to ensure a thorough understanding of key systems and processes.• Developed and delivered comprehensive training on Food Safety protocols, emphasizing the critical importance of maintaining high standards. Successfully contributed to a decrease in incidents related to food safety during the training period.• Illustrated proper procedures for handling guests with food allergies, ensuring cast members prioritize the safety of guests. Established and maintained a detailed reference guide for quick access to allergy-related protocols, resulting in an improvement in cast member confidence in handling allergy-related situations.• Cultivated professional and meaningful relationships with trainees to ensure they were comfortable asking questions and seeking guidance for their success. • Collaborated with management to identify and address common challenges faced by trainees.

• Spearheaded the implementation of the KTP Safety Initiative, resulting in a nearly non-existent workplace injury record within the Main Street Confectionery.• Successfully reintroduced the Disney Dining Plan into Matra Point-of-Sale systems, managing up to 300 transactions per register.• Developed and implemented new FIFO plans and procedures to enhance food safety protocols, simultaneously reducing food waste. Trained 200 employees on these procedures, maintaining a strong focus on food safety.• Provided leadership to a team of 200+ employees across six merchandise locations, driving a daily revenue of $100,000.00.• Monitored and analyzed sales data from Point-of-Sale systems, enabling strategic adjustments to sales tactics based on Key Performance Indicators.

• Ensured cleanliness of facility for 8+ hours three days a week.• Managed register for 8+ hours 4-5 times a week. Demonstrated attentiveness and consideration to guest needs. Solved complex issues accordingly with guests when concerns arose. Scheduled and planned activities based on their ideal schedule.

• Hosted four parties and/or corporate events per day 3 - 4 days a week. Parties and events could include 8 to 300 guests. Accountable for steady focus toward guests by accommodating all of their needs such as ordering and serving food and drinks, scheduling their race and jump time, communicating to large groups about safety rules and precautions, and organizing colored wristbands and time slots.