ANDREW HARTMAN
- MONTGOMERY, Texas
- September 8, 2019
CAREER OBJECTIVE Applied Clinical Psychology graduate major (3.5 GPA) currently attending Thomas Edison State University, with 7+ years of work experience. Aiming to leverage a proven knowledge of cognitive behavior research, broadcast media, brand management, and community affairs skills, currently attempting to successfully fill a Marketing Specialist - Remote Contractor role at your company. Frequently praised as diligent by my professional colleagues and peers, I can be heavily relied upon to help your company achieve its goals.
Education
Current GPA: 3.5
Experience
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange for repairs.
Evaluate new products for usefulness and suitability.
Schedule parties and take reservations.
Present bills and accept payments.
Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
Develop departmental objectives, budgets, policies, procedures, and strategies.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Compile and balance cash receipts at the end of the day or shift.
Perform various financial activities such as cash handling, deposit preparation, and payroll.
Supervise and participate in kitchen and dining area cleaning activities.
Estimate ingredients and supplies required to prepare a recipe.
Resolve customer complaints regarding food service.
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Forecast staff, equipment, and supply requirements based on a master menu.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
