Brandon Hubbard

I was promoted to the shift lead position, where I am responsible for keeping other staff members on track throughout the workday, as well as performing some minor accounting procedures.

• Ensure food safety and cleanliness standards.
• Interact with customers, fulfilling caterings and orders in a timely and respectful manner.
• Complete store opening and closing procedures and balance tills.
• Maintained a clean and organized work environment, ensuring safety standards were met consistently.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Respond to and resolve customer questions and concerns.

The last two semesters of my senior year, I was able to work for the Religious Studies Department under Dr. David Kline. I was responsible for grading students' assignments, as well as producing helpful feedback to promote their success in the class.

• Assisted in grading assignments, providing constructive feedback to enhance student performance and understanding.
• Facilitated communication between students and faculty, ensuring timely resolution of academic concerns.
• Provided timely feedback to students on their performance, allowing them to make adjustments as needed for continued improvement.
• Utilized educational technology tools to streamline administrative tasks, improving efficiency in classroom operations.

• Over the two summers I was able to participate in this role, I helped to create fun activities for the children. I ensured the elementary and middle school-aged children were safe, entertained, and healthy. We would go on field trips weekly, where I would chaperone the children and promote new learning experiences.
• Organized daily activities and schedules for campers, ensuring smooth operations and engagement.
• Supervised groups of children, promoting teamwork and social interaction among participants.
• Coordinated special events, enhancing camper involvement through creative planning and execution of activities.
• Managed logistics of daily camp operations such as attendance tracking, meal coordination, and equipment inventory to maintain smooth routines.
• Maintained accurate records of incidents involving injuries or behavioral issues; collaborated with the leadership team to develop appropriate interventions when necessary.
• Led groups of children safely through a variety of camp activities.

I took care of preschool through middle school-aged children after school, ensuring they were safe and entertained until their parents arrived to pick them up. I would play games with the children, provide snacks, tutor some on their homework, and ensure they were well taken care of prior to their parents' arrival.

• Facilitated communication between parents and faculty, addressing concerns and providing updates on student progress.
• Supervised children's daily activities, ensuring a safe and engaging environment.
• Facilitated conflict resolution among children, promoting social skills and teamwork.
• Supported the emotional development of each child by addressing individual needs and fostering a nurturing environment.

I began as a cashier and kitchen staff member; however, during my time there, I was promoted to the managerial role, where I would train new employees and take inventory on top of the basic tasks of creating the food products and fulfilling customer orders.

• Evaluated training effectiveness through feedback and assessments, ensuring continuous improvement.
• Collaborated with management to identify training needs and align programs with operational goals.
• Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
• Trained new employees on operational procedures and menu preparation techniques.
• Managed inventory levels, ensuring supplies were maintained with optimal stock without excess waste.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• 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.

• I would be the first face that people would see at the restaurant and would make sure the establishment was tidy and the customers were well taken care of promptly. The customers would be greeted and seated, and I would make sure their tables were clean when they left for the next group.
• Greeted and seated guests, ensuring a welcoming atmosphere.
• Managed the reservation system to optimize table assignments and minimize wait times.
• Coordinated with kitchen staff to facilitate timely food service and address guest needs.
• Monitored dining area for cleanliness and organization to uphold restaurant standards.
• Handled high-pressure situations with composure, effectively managing large parties or unexpected events during busy shifts.