Arturo Arreola

Verify Identification, monitor for capacity, maintain safety measures, conduct a thorough cleanup, and secure the area

• Boosted team morale and performance through effective communication and motivational strategies.
• Ensured compliance with health and safety regulations through regular inspections and diligent monitoring practices.
• Oversaw cash handling procedures accurately at the end of each shift to guarantee proper accounting measures were followed consistently for financial accuracy purposes.
• Maintained a clean, welcoming environment for guests, ensuring optimal dining experiences.
• Resolved customer complaints professionally, maintaining high levels of customer satisfaction.
• Managed inventory effectively to minimize waste and reduce costs associated with overstocking or shortages.
• Collaborated with back of house staff to ensure seamless coordination between kitchen and service teams.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Trained and assisted new kitchen staff members.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.

• Maintained a safe work environment by adhering to safety regulations and protocols during all lift driving tasks.
• Streamlined inventory management with accurate tracking of items using barcode scanners and documentation systems.
• Achieved timely completion of orders through effective communication with supervisors regarding task progress and potential obstacles.
• Collaborated with team members to ensure efficient distribution processes, resulting in improved customer satisfaction.
• Enhanced warehouse efficiency by skillfully operating lift trucks and other material handling equipment.

• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Maintained food safety and sanitation standards.