Kiersten R. Bennett

• Managed daily kitchen operations, ensuring compliance with health and safety standards.
• Completed purchase orders twice per week for feeding 600 kids, breakfast, lunch, and dinner daily.
• Trained staff on food preparation techniques and menu items for consistency in service quality.
• Implemented inventory management procedures to optimize stock levels and reduce waste.
• Coordinated meal planning and special dietary needs to enhance guest safety and satisfaction.
• Supervised team performance, providing feedback to improve efficiency and morale.
• Monitored food storage procedures, ensuring adherence to safety regulations and best practices.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, weekly adhering to food cost and budget.
• 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.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

• Managed daily salon operations to ensure smooth workflow and customer satisfaction.
• Implemented inventory management practices to optimize product availability and minimize waste.
• Developed appointment scheduling systems to enhance client experience and reduce wait times.
• Controlled inventory by tracking expenses, purchases, and shelf stock.
• Maintained a clean and welcoming salon environment through regular maintenance, organization, and attention to detail.

I began working in the spa as a spa attendant. Then, I moved to part-time work with the Outfitters department. On the other days of the week, when I was not with the Outfitters, I worked in the IT department, along with many other various departments that needed occasional assistance.