LOVEJOY ZVOMUYA

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Coordinated with catering staff to deliver food services for special events and functions.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Motivated staff to perform at peak efficiency and quality.
• Maximized quality assurance by completing frequent line checks.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
• Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
• Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.

• Established strong vendor relationships for reliable supply chain management and effective cost negotiation.
• Contributed to the store''s overall success by actively participating in staff meetings, sharing best practices, and collaborating with peers on company-wide initiatives.
• Streamlined bakery operations by creating efficient production schedules based on demand trends and customer needs.
• Continually exceeded sales targets by actively promoting bakery products through sampling events and special promotions.
• Enhanced customer satisfaction by ensuring timely and efficient completion of bakery orders.
• Boosted employee morale with regular recognition programs, resulting in improved teamwork and higher overall job satisfaction rates within the department.
• Effectively managed labor costs by monitoring staff hours, adjusting schedules as needed, and identifying areas for improvement in productivity.
• Collaborated with other department managers to create cross-promotional displays, driving overall store sales.
• Managed inventory effectively, reducing waste and maintaining optimal stock levels for increased sales.
• Ensured consistency in product offerings by standardizing recipes and processes across the Bakery Department.
• Maximized productivity through effective delegation of tasks among team members according to skill level and workload capacity.
• Implemented innovative merchandising techniques that resulted in an appealing display and increased product visibility.
• Optimized the bakery''s workflow by regularly evaluating and updating equipment and processes, resulting in increased efficiency and productivity.
• Consistently met or exceeded health department inspection standards by prioritizing cleanliness throughout the Bakery Department''s daily operations.
• Improved employee retention within the Bakery Department by fostering a positive work environment and addressing concerns promptly.
• Maintained strict adherence to food safety guidelines to ensure the highest quality products were provided to customers.
• Successfully introduced new product lines that catered to evolving customer preferences while maintaining traditional offerings for loyal clientele.
• Increased store profitability by implementing cost-saving initiatives in the Bakery Department.
• Developed a high-performing team through consistent training, coaching, and performance evaluations.
• Enforced compliance with food safety standards with proper food storage, sanitation and labeling.
• Maintained and controlled inventory of baked goods.
• Monitored inventory levels and identified opportunities for cost savings.
• Managed all baking operations professionally and handled all problems confidently.
• Established and maintained relationships with suppliers to procure quality ingredients and equipment.
• Maintained cleanliness and hygiene in bakery premises.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
• Established performance goals and empowered bakers to exceed targets.
• Developed and implemented policies and procedures to boost customer satisfaction and loyalty.
• Guaranteed all baked goods were cooked according to customers tastes and needs.
• Developed cost-effective strategies to drive bakery sales and optimize profits.
• Verified functionality and code compliance of cooking equipment and utensils for optimal customer protection.
• Trained new bakery staff on company policies and POS system use to maximize job satisfaction, expertise, and team performance.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Established team priorities, maintained schedules and monitored performance.
• Defined clear targets and objectives and communicated to other team members.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Developed detailed plans based on broad guidance and direction.
• Identified and communicated customer needs to supply chain capacity and quality teams.
• Set aggressive targets for employees to drive company success and strengthen motivation.
• Leveraged data and analytics to make informed decisions and drive business improvements.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Launched quality assurance practices for each phase of development
• Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
• Controlled resources and assets for department activities to comply with industry standards and government regulations.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Streamlined and monitored quality programs to alleviate overdue compliance activities.
• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Spearheaded seasonal menu planning efforts, incorporating festive ingredients into unique offerings that drove customer interest during holiday periods.
• Created marketing strategies and promotional campaigns to increase customer traffic and boost sales.

Occupational Health and Environmental Management

• Continuing education in Subject

Fundamental Business skills 101,Management Practice 101,Office Data Processing 101 and Safety 101