Food service with managerial experience
Customer Service/Assistant Manager (Former Employee) – Las Vegas, NV – March 25, 2013
Since, 1991, I began my experience into the world of work. From 1991 until 1997, I worked for several restaurants as listed below. Most of the jobs had the same responsibilities, for the most part.
A typical day at work meant that I was responsible for the preparation of the foods. Chopping, slicing vegetables cheeses and meats. Creating doughs and sauces for pizza. Setting the food stations with the ingredients needed. Making reports for opening procedures. Counting the money and even making a bank deposit of the previous nights sales. Ensuring the restaurant was ready to operate before turning the open sign on.
The challenge was to ensure smooth operations were maintained regardless of staffing issues. There were times that we were understaffed and very busy. I also had to resolve quality control issues and be sure to account for the money and the assets of the business as an assistant manger. I became an assistant manger at Terina's, Tropicana, Milano's and Round-table pizzerias. At all the other places I learned to make the food, serve it and account for the money.
I enjoyed the variety ensured within the food industry. I learned to quickly adapt and work efficiently in a fast paced environment. Usually the management noticed my capabilities and often I became their assistant.
physical labor/low wages