Credence Payne

• Supervised daily operations and ensured compliance with company standards.
• Trained and mentored new team members on service protocols.
• Managed shift schedules to optimize staff coverage and efficiency.
• Handled customer inquiries and resolved service-related issues promptly.
• Conducted inventory checks and maintained stock levels consistently.
• Implemented training programs to enhance team performance and skills.
• Enforced health and safety regulations within the restaurant environment.
• Assisted customers with inquiries, complaints, and concerns in a timely manner.
• Supervised and trained new shift leaders on store operations, policies, and procedures.
• Performed cashier duties when necessary including handling payments from customers using POS systems or cash registers.
• Managed closing procedures such as counting money in the register drawers and reconciling receipts against reports.
• Displayed leadership skills by motivating team members to meet daily goals.
• Ensured that all employees adhered to established safety regulations and guidelines.
• Monitored team performance to ensure compliance with company standards.
• Organized staff schedules and breaks according to store requirements.
• Identified areas for improvement in processes or customer service techniques.
• Implemented operational changes based on feedback from customers or management directives.
• Helped employees accomplish tasks during peak periods.
• Reported employee behavioral issues, losses, and customer complaints to upper-level management.
• Coached employees on interactions with customers to drive exceptional service.
• Positioned skilled staff in key areas throughout shift to optimize department productivity.
• Counted and balanced registers.
• Trained, managed, and motivated employees to promote professional skill development.
• Delegated work to staff, setting priorities, and goals.
• Directed and supervised staff performance.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Responded to customer inquiries and delivered appropriate information after carefully researching issues.
• Identified appropriate solutions to minimize issues and quickly solve problems.
• Used Point of Sale register system to complete transactions.
• Researched out-of-stock items to find additional inventory in other store locations.
• Processed credit card payments and counted back change and currency with accuracy rate.
• Prepared and served meals in accordance with health and safety standards.
• Maintained cleanliness and organization of food service areas and equipment.
• Operated kitchen equipment, ensuring proper usage and sanitation practices.
• Monitored inventory levels, restocking supplies as needed for service efficiency.
• Trained new staff on proper food handling procedures and customer service skills.
• Followed food safety regulations pertaining to sanitation, food handling and storage.
• Served meals to customers in a friendly and courteous manner.
• Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
• Performed variety of duties related to food service.
• Set up, restocked and cleaned dining areas.
• Prevented spoilage and cross-contamination by storing food in designated containers and storage areas.
• Checked temperatures of freezers, refrigerators and heating equipment to ensure proper functioning.
• Properly stored all leftover food items after each shift.

I was there helping my dad out, whom was a bartender at the time.

• Handled cash transactions accurately while providing excellent customer service.
• Greeted customers and provided excellent customer service.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Assisted servers in carrying large trays during peak hours.
• Monitored dining area for guest needs, ensuring a pleasant atmosphere.
• Removed dishes and glasses from tables for cleaning.
• Maintained supplies such as napkins, silverware, glassware and plates throughout shift.
• Transferred supplies and ingredients between storage and kitchen areas by hand or cart.