Harpreet Kandola

• Educating taxpayers in English by providing information and explanations to taxpayers over the telephone in response to their business enquiries which may include promoting available CRA administered programs and resources.
• Demonstrate courtesy, empathy, and professionalism in gathering information from taxpayers to establish the precise nature of their enquiry and responding to enquiries in a timely manner
• Researching solutions to taxpayer inquiries using a variety of internal and external information sources to meet taxpayer needs.
• Displayed consistent, positive attitude towards taxpayer, peers and other personnel, even during high-stress situations.

• Responsible for implementing the Company’s Recruitment, Training Strategy and ensuring all team have completed their E‐learning path on
  the company platform, and are able to demonstrate their learning.
  • Analysed the stores Key Performance Indicators on a daily basis including sales, food, labour and wastage cost, daily transactions, speed of
  service, SMG and Product management system compliance.
  • Maintained operational standards within the restaurant, such as food quality, food hygiene standards, customer experience, speed of service
  and hospitality, restaurant cleanliness, and the restaurant team’s presentation, and grooming standards.
  • Responsible for human resource (HR) management including conducting return to work interviews, authorizing holiday requests, the imple‐
  mentation of any disciplinary procedures, dealing with grievances, and conducting annual appraisals.

• Completed all required shift documentation and follows principles of sanitation and safety in handling food and equipment.
  • Ensured all restaurant policies are followed during the shift (e.g. cash policies, meal and break policies, food safety policies)..
  • Represented the Company in a courteous, efficient, and friendly manner in all customer and employee interactions.)
  • Following up with Restaurant Manager, Operations Managers, and/or Restaurant Owner on a continuous basis regarding profitability, Tim Hor‐
  tons metrics and audit performance.)

• Minimized food waste and ensures freshness by making smaller quantities of food more often throughout the day and records baked items and
  waste on the production sheet.
  • Worked together with our team members, demonstrating proficient interpersonal skills, to provide the best possible service to our customers
  • Regularly took temperatures of the required product, fridges and freezer and record information in the TAPP system.
  • Always followed Tim Hortons standards and guidelines when preparing product for our customers)

• Established methods to meet work schedules
• Supervised and co‐ordinated activities of staff who prepare and portion food
• Maintained records of stock, repairs, sales and wastage
• Prepared budget and cost estimates