MANPREET SINGH

Achieved proficiency in multiple departments, enhancing the paper thread-making process.

Performed hourly quality checks on the production floor to maintain standards.

Monitored and maintained departmental standards by conducting frequent checks.

Equipped with skills to manage tasks involving high-altitude conditions.

Executed tasks efficiently in indoor and outdoor settings based on environmental factors.

• Ensured all safety regulations were met according to local health codes and standards
• Resolved customer complaints quickly and professionally while maintaining high standards of customer satisfaction
• Utilized excellent communication skills when interacting with customers or vendors
• Monitored food preparation processes to ensure quality, freshness, and timeliness of meals served
• Fostered collaboration among team members by encouraging contribution of innovative ideas.
• Led team in delivering exceptional food service operations.

• Trained new employees in product knowledge, customer service protocols, cash handling procedures, and safety regulations
• Resolved customer complaints quickly and effectively while maintaining a high level of professionalism
• Managed daily operations of the store, including scheduling staff, assigning tasks, and overseeing inventory control processes
• Coached and mentored new employees on company policies and procedures
• Assisted with new employee training and conducted performance reviews to track overall progress
• Communicated with clients to address questions, concerns, and needs and provide quality customer service
• Established clear communication channels between staff members to ensure smooth workflow throughout the store

• Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment
• Managed multiple tasks simultaneously without compromising product quality or service times
• Adapted well under pressure in high volume environments while maintaining focus on quality execution
• Worked with other members of the kitchen staff to ensure efficient service
• Stocked and maintained prep stations to reduce wait times and shortages
• Opened or closed kitchen as dictated by department scheduling
• Collaborated with team members to complete tasks quickly and efficiently during peak hours of operation