• Leading a team of 6 staff to effectively open and close the store in absence of the Store Manager following the proper protocol established by head office• Creating staff action plans based on employee performance which have been implemented by the Assistant Store Leader and Store Manager• Assisting in hiring and coaching of 4 part time staff to achieve sales targets and exceed previous conversion rates.• Monitoring customer traffic to determine appropriate staffing and create engaging customer-centric selling and service environment.• Completing all point of sale opening and closing procedures including counting the contents of the cash register.

• Met sales targets consistently for each shift by positively engaging customers and delivering high levels of service.• Completed loss prevention initiatives as well as conducted 4 semi-annual audits to reduce store shrink • Fostered service and selling culture to exceed customer expectations and build enduring consumer relationships.• Performed all financial activities effectively and in accordance with store policy including cash handling and reporting, price changes, and returns

• Prepared, organized, and executed dishes for over 100 customers on a daily basis • Worked on the main kitchen overlooking a team of 5-6 cooks, leading and supervising food preparation, and ensuring quality control.• Coordinated and completed vendor and food supply orders on a weekly basis • Monitored holding, storage, stocking, and food in accordance with restaurant sanitation standards and Canadian Food Inspection Agency standards

• Cleaned and inspected equipment, kitchen appliances, and work areas to ensure functional operation of the kitchen • Prepared and cooked menu items listed on the production schedule.• Assisted in managing the inventory of all ingredients to ensure kitchen was appropriately stocked • Handled and stored all food products and materials in compliance with applicable government and company regulations.