Hired as the Assistant manager. Promoted to Manager when current Manager left the area. Processed financial information, completed cash collection voucher and made deposit to finance. Developed schedules for the changing workload. Contingency activated during this time period and we went from 16 to 40 employees within a three day time period. Responsible for all cooking, food prep and line service in addition to cleaning, bussing, and providing cashier services. Deveolped job descriptions for each position held and ensured all sanitation requirements were met. Developed cleaning lists to ensure nothing was missed, inspected after each shift. Worked on call every other weekend to ensure coverage. Monitored budget to ensure funds were available for equipment repair.
appreciated the experience gained by working for this company