Ieshia McMillan

• Managed kitchen operations, ensuring adherence to food safety compliance and high-quality standards.
• Developed and implemented seasonal menu items, enhancing customer engagement and dining experience.
• Coordinated with suppliers to maintain inventory levels, ensuring fresh ingredients were always available.
• Trained and mentored kitchen staff, fostering a culture of continuous improvement and culinary excellence.
• Led weekly staff meetings to discuss menu changes, address concerns, and promote team collaboration.
• Conducted regular quality control checks on food items, ensuring all dishes met established presentation and taste standards.
• Evaluated kitchen equipment needs, facilitating timely upgrades and repairs to maintain operational efficiency.
• Facilitated cross-training among team members, improving flexibility and skill sets within the kitchen staff.
• Maintained a strong presence on the kitchen floor, leading by example and demonstrating a commitment to excellence in all aspects of the role.
• Maintained a clean and sanitary kitchen environment, adhering to strict safety and hygiene standards.
• Reduced food waste by implementing proper inventory management and storage practices.
• Trained new employees on kitchen procedures, equipment usage, and recipe execution for consistent results across the team.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maximized quality assurance by completing frequent line checks.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

I GREETED GUEST AND HELPED THEM TAKE CARE OF THERE BILLS IN WHATEVER FORM THAT THEY WANTED TO PAY IN.

• Processed customer transactions efficiently at point of sale, ensuring accuracy and timely service.
• Collaborated with team members to maintain a clean and organized checkout area.
• Managed cash handling procedures, balancing cash drawer at the end of each shift.
• Adapted to various roles within the dining area to meet fluctuating customer demands.
• Engaged customers in conversation to create a welcoming atmosphere and encourage repeat visits.

• Assisted customers with inquiries and product selections to enhance their shopping experience.
• Supported inventory control by restocking supplies and reporting low stock levels.
• Maintained thorough knowledge of menu items to provide accurate information to customers.
• Trained new cashiers on point of sale operations and customer service best practices.

• Unloaded, sorted and stocked merchandise according to store layout and product placement.
• Answered customer questions and provided detailed product information.
• Performed inventory control, such as counting, and stocking merchandise.
• Greeted customers and directed to requested products.