Nicholas Moore Email & Phone Number

Rochester, Ny, Us

Rochester, New York, United States

Rochester, New York Metropolitan Area

Rochester, New York Metropolitan Area

Rochester, New York, United States

-Uses excel to create expected weekly labor cost and come in under budget by5% ($1,500) on a weekly basis.-Completes payroll on a weekly basis via Kronos and tracks attendance daily while applying all necessary codes.-Processes and follows up on all medical and personal leave of absences for employees.-Conducts weekly trainings, monthly safety audits, and leads the monthly safety committee between employees and managers.-Records and investigates all incidents and accidents in the dining program usingSALUS and root cause analysis.-Dining Commons Dietary / Allergen / Customer Feedback Liaison who focuses on meeting the needs of students who have dietary or allergen restrictions and any feedback that is provided.-Collaborates with Executive Chef, Marketing Coordinator, and the school’s students to provide enhanced dining experiences.-Responsible for hiring and onboarding of Residential Dining employees via iCIMS.

Rochester, New York, United States

-Managed employees, both union (45) and non-union (student) (25) as well as supervisors (10).-Enforced policies and procedures through progressive discipline, coaching, and termination if needed.-Established high standards of cleanliness throughout operations / food being served to the customers and held employees accountable.-Increased customer satisfaction by 5% each semester.

Rochester, New York, United States

-Held 3 different supervisor roles through this period: Resident Dining,Catering, and Retail to be exposed to all aspects of the business and be crossed trained.-Completed orders daily to vendors through The Market Connection to ensure products were consistently stocked.-Created catering orders in CaterTRAX.

228 E. Main Street, Rochester Ny

I was promoted from Lead to Supervisor in January of 2014. As Supervisor, I complete ordering food daily and taking inventory weekly. I adhere to all cash handling policies and I am responsible for maintaining a safe working environment. I am ServSafe certified. I keep my staff on task while ensuring great customer service. I also am responsible for hiring and training new employees.

55 N. Main Street, Brockpor, Ny

Fast paced working environment. I was a leader at Calzonies, quick at cooking, and I learned almost all aspects of the restaurant. By the time I left, I learned how to do cash outs, how to handle employees, great customer service, and how to adequately prep the kitchen on a daily basis. I was familiarized with cleaning and sanitation as well as how to train new hires.

Millennium Hotel Buffalo

As an Inspector, I checked rooms after cleaning to make sure everything was done and nothing was amiss. Also, a key part was to check and prevent bedbugs. In addition to being an inspector, I was in charge of laundry for a good period of time. I was able to implement systems that made the hotel run more smoothly due to having more clean linen.

Maintaining a clean kitchen, helping out the wait staff wherever possible, and ensuring dishes were completely clean in a timely manner.