Rebecca Hausman

As a Snack Bar Attendant, I served and made food for the leagues that bowled at Mountainville. As well as any open bowlers during these times. We also held very large events such as, state wide tournaments, Special Olympics and large Holiday events, that I worked, served, and made food for.

• First thing of the day, I'd get my drawer. Double check the amount in the drawer, making sure it matches the starting amount. I'd then finish setting up my register.
• I'd light the gas fryers and gas grill.
• Check all the stock, dry products and food products.
• Stock any dry products, while checking the bag-in-box soda, making sure I didn't need to replace any before I open.
• I'd prep any food that needed to be weighed and bagged.
• Lastly, I'd set up my cold bar, stocking anything I needed to.

During shift, I'd shuffle between taking orders, getting sodas and making food on the grill and fryers. We made everything from pizzas, burgers and fries, to breakfast with freshly cracked eggs, crispy bacon, hash browns and bagels, We also served hot coffee and slushies.

• After closing, the grill, fryers, coffee machine, and oven were turned off.
• The grill was soaked and scrubbed.
• Everything was wiped down, fryers, coffee machine, slushie machine, counters and cold bar.
• Dishes were soaked, washed and put away.
• Restocked any dry products.
• Totaled out my register, counted my drawer and recounted it. Taking my drawer and paperwork to the manager, having them check over and sign my drawer off.
• Finishing the night by sweeping, taking out the garbage and then mopping.

My cooking skills were enhanced. Interacting with as many people as I did, I enhanced my communication and people skills. I built relationships with my regular leaguers. I also learned how to work fast and efficiently, while improving my multitasking skills.

As a Sandwich Maker, our daily tasks and positions in the store were assigned to us by the manager, or shift manager on duty that day. Giving everyone the opportunity to experience new things, and contribute to the store and team, differently everyday.

• My duties were to, figure out what my jobs for the day were, and what position I held on the line during lunch.
• Tasks included, stocking dry products, stocking the chips and cookies, flipping and filling the cold bar, dishes, cleaning and sweeping the lobby, taking out the trash and cleaning the restrooms.
• As a sandwich maker I prepped extra products, like our tuna fish. Stretched and baked bread.
• Making sandwiches in a timely manner, while keeping my space clean and sanitized.

The positions on the line were very important, and it was very important that we worked as a team. We communicated while starting and making every sandwich, from start to finish. We each completed a part of each sandwich, making sandwiches in 30 seconds or less.

Working in this position, had taught me a lot about teamwork and the importance of teamwork. I improved my communication skills even further, improved my speed and efficiency, while improving my multitasking skills.

As a Shift Leader, I did the normal every day to day duties

while taking on and learning my new role as a Shift Lead. I would assign daily duties to my employees on shift, including myself, and our store positions to get the shift started.

• I'd look back at our past weekly sales and projections, to figure out what prep needed to be done, along with how much bread needed to be pulled for the next day.
• I'd supervise and make sure tasks are being done efficiently, bread is being baked every four hours or sooner, depending on sales, and things are being prepped as needed.
• I would log the temps of the food, multiple times a night, during the start of my shift, before dinner, and after dinner.
• During dinner I was usually a floater, hopping on the line if I was ever needed. I was taking care of my other duties, like slicing all of the meats we offered. The slicer was cleaned top to bottom before switching to a new kind of meat, or cheese.

Each portion of meat or cheese were weighed out onto deli paper, the portions are stacked as they're sliced and weighed. Once a stack was completed it was generously saran wrapped, dated with initials, along with expire date.

• After a dinner rush, It was my job to make sure my employees and I worked together to get the store cleaned up, if needed, stocked up and ready for the next rush.
• After our initial dinner rush, I'd start delegating their tasks to them. Once we're all done with our tasks, we'd continue the night, cleaning as we go.
• About an hour before I closed, I delegated a couple employees to pan bread for the following day.
• Once we're cleaned and closed up, I went around and double checked everything to make sure everything was good, clean and stocked.
• Finishing up the night by closing out my register/s. Counting the money in the drawer/s making sure, sales align with what's in my drawer, and making the deposit for the night by writing the check and depositing the cash and check in an envelope into the safe.

Earning this position has taught me a lot. It taught me the basics of management skills, Which allowed me to further my communication skills with employees and customers.

As a Sandwich Artist, I learned new ways of making sandwiches, also experiencing a new way of serving my customers. Being able to talk to your customers while making their food, is an amazing experience, not only getting to know your customers, but being able to make food I know they'll wholeheartedly enjoy.

• I prepped meats, cheeses, and sliced veggies for following shifts.
• I helped with baking bread and cookies,
• I kept up with any dishes before lunch.
• Working on the register, I'd always welcome people into the store.

Working register, I always kept up with the lobby and soda area, making sure it stayed clean and stocked. I ran extra bread and cookies. I ran extra products to the line.

• Working anywhere on the line, whether it was starting the sandwich, or finishing the sandwich with veggies and condiments, our jobs were very important, making sure the customer feels welcome throughout the whole experience. Making sure the customer gets exactly what they want, walking out happier than when they came in.

I always prepare my food for my customers, how I'd want it prepared it for myself. Made with care.

• Always maintaining a safe, sanitized and organized work area.

I'm always making sure my space is clean, looking at my space from a customers point of view.

By the time I was promoted to Supervisor, I was working at all four different locations the owner had. I was opening, closing, working lunch and mid shifts. Holding the keys to all four locations. Covering shifts wherever they needed to be covered. I'd open one store, end my shift, and close a different store.

• I'd take daily temps of the products on the line, recording them, while also making sure the walk-in fridge and freezer and all other equipment was keeping temp properly.
• Delegating any extra tasks or duties to employees on shift.
• Handling any customer questions, complaints, or concerns on shift.
• Handling any catering orders on shift.
• Watching over the shift, making sure things are getting done in a timely manner, making sure the daily to do list is done at the times their listed for.
• Learned some ins and outs about counting store inventory. I took on counting some things to help out the managers.
• When closing, I'd do all the nightly counts of the drawer and inventory, entering them into the point of sales system.

As an Assistant Manager, I kept most of the same duties. Baking bread and cookies. Delegating any tasks or duties. To taking care of my amazing customers.

I shadowed my manager, always asking questions, wanting to learn everything and anything I could about business, Subway and the company itself, how to help customers better, assistant manager and manager duties.

• I took on doing smaller parts of delivery orders for the store, weekly. Eventually doing full orders for the store, when the manager wasn't able to.
• I counted and entered the stores weekly inventory.
• Partook in the meetings with Subway's monthly inspector.
• Covered shifts and filled in for my Manager when needed.
• I helped with the weekly schedule, learning the ins and outs of making sure the store is properly staffed based on employee requests, without going over hours for the store, and employees.

Working this position, I gained a lot of experience, from furthering my communication skills with employees and customers, getting experience with more leadership skills, improving my organization and business skills.

As a Manager a lot of my daily duties remained the same. Taking care of my awesome customers, helping customers with our app and online ordering, handling catering orders and fulfilling them, and leading my team of employees.

My new duties and jobs as a manager were very rewarding.

I opened the store most days, covering shifts when needed.

After becoming Manager, I promoted three employees, one being promoted to my assistant manager, and two being promoted to supervisors.

• I exercised leadership capabilities by successfully motivating and helping others.
• I hired and trained new employees.

This was very rewarding, learning how everyone learns differently, I was able to improve on many skills while training employees.

• Creating schedules every week, making sure the store was fully staffed. Managing and covering any call-offs.
• Learning what the store needs for products, managing the order for the store weekly. Making sure we stay within budget, maximizing weekly profits.
• Weekly inventory of all products in the store, food, soda cups and lids, salad bowls and lids, bread, straws, napkins, etc.

Weekly inventory, and ordering really helped me see what we sold a lot of, and what we didn't sell much of. Furthering my efforts to push and upsell products that didn't seem to sell as well as others.

• Our weekly WISR, consisted of our total sales and our total inventory in our store.

My duty was to make sure our total store inventory, matched our sales. It tied into, making sure waste is being added in the system correctly, and proper proportions of meat, cheese and veggies are being used. Making sure we're reaching our goal for weekly sales, while maintaining proper inventory.

• I handled any customer complaints, questions or concerns.
• I handled any inspections with the store, the Subway's inspector, would meet with me to go over any issues with store, any future updates about new sandwiches or changes to sandwiches so i can relay it back to my employees.
• I went to managers meetings that were held regionally for managers, for new training, updates about Subway itself, or anything updating inside the restaurants, and any big window updates or changes.

Earning this position as Manager, it's taught me a lot, and it's improved my skills as an employee. My communication skills, people skills, I learned how to be faster and even more efficient with everything I did.

I gained leadership skills, teaching skills, and my listening skills improved. As a manager listening skills are very important, not only with customers but with your employees as well, making sure your employees are happy and appreciated, is key to an awesome work environment and great productivity.