Melissa Mcroberts

Results Driven Leadership

• Leadership with Compass Group Canada’s Values in mind:
  Openness, trust and integrity, can do attitude, passion for quality, responsibility and winning through teamwork.
• Discipline and motivate staff to achieve challenging objectives in fast-paced culinary environment.
• Resolved conflicts among team members quickly to maintain a positive working environment conducive for continued excellence.
• Manage and motivate employees to be productive and engaged in work with enhanced team morale implementing staff recognition program Nudge workplace by acknowledging outstanding performance and dedication.
• Actively participation in training, national initiatives and meetings as required to ensure that the team was informed verbally and written to be on top of any changes in expectation from compass or client.
  Streamlined operations through regular review of Client SOPS and implementation of best practices.

Client and partner relations

• Primary contact with YEG Airports team for our client Air Canada. Oversee Maintenance, Secure supply chain expectations and insurance walk throughs, Developed strong working relationships with all YEG Airports staff.
• Unit primary contact on behalf of client and compass group Canada for monthly meetings with YEG Airports team and RCMP to ensure our team was committed to safe alcohol service through effective communication and coordination of client SOPS and AGLC Smart Service training. Following up with a monthly impairment email to the unit’s management team with clear expectations and policies to meet regulatory and client expectations.
• Unit Signing authority for Compass Group Canada with Transport Canada and Edmonton Airports, ensuring that all New Hires understand and meet transport Canada screening expectations and long-term associates continued consistent trainings documents to stay compliant in all necessary changes in security policies and procedures,
• Working Closely with executive management team we ensure that Service alerts were communicated to the client in a timely manner with clear action plans to ensure any effects to service are minimal.
• Frequently work with local Client team to ensure that feedback and areas of concern were dealt with swiftly,
• Preparation of quotes, contracts and letters for Client proposals.
• Consistently Answer Client Inquires in a professional and timely manner.
• Entrusted Access of Client data and input for required Client reports.

Passenger and client satisfaction

• Effectively manage Passenger Satisfaction and multitask in a fast paced, high-volume environment.
• Maintained high levels of client expectation by managing and training a diverse team, ensuring exceptional service standards.
• Menu Development with client in mind, collaboration with executive chef to ensure menu items met dietary and allergen requirements, catering to a broader customer base. Regular use of the compass Buy smart system to ensure that client menu expectations with specialized menu items are met appropriately.
• Implementation of customer feedback system foodback to gather insights and action improvements, Using data collected and report development to work with our client to Improve customer satisfaction and leading to noticeable enhancement in service delivery through menu changes and team trainings.

Managerial tasks,

• Communicated regularly with executive leadership regarding progress updates, challenges, and achievement highlights within the unit. Established performance goals for employees and provided feedback on methods for reaching those milestones. Established team priorities,
• Creation of schedules around operational hourly changes with ever changing flight schedules.
• Managed budgetary constraints through careful resource allocation, cost control measures, and fiscal responsibility practices.
• Monitoring expenses closely weekly reports completed and accurate for regional manager to ensure unit is on track in financial goals for national calls with the client.
• Managing inventory effectively, with effective par levels, reducing waste and consistently reporting waste with Waste not 2.0 program.

Quality Assurance and Safety culture

• Oversee all compliance with strict quality assurance, health, safety and environmental programs and create action plans for potentially unsafe conditions immediately.
• Conducting monthly HSQA audits through Origami.
• Verified staff compliance with all required training programs ei: Proserve, AFST, Safety Leadership, Allergen awareness, Transport Canada National level trainings.
• Considerable understanding of Compass Safety policies- procedures as well as Alberta Occupational health and safety legislation into an award-winning safety culture.
• Cultivate strong relationships with Contractors to ensure unit is in good repair and establish annual maintenance schedules to avoid equipment outages.
• Ensure that the unit is Audit ready at all times through well-organized, consistent safety and QA documentation and follow-up.

• Regular communication with Unit Manager to ensure associates are meeting targets.
• Overseen cleanliness and organized work environment to ensure compliance with health department regulations and company standards.
• Enhanced customer satisfaction by efficiently managing food and beverage stations, ensuring prompt service and accurate delivery.
• Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
• Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
• Conducted regular one on ones with staff members, providing constructive feedback designed to enhance job skills.
• Boosted employee morale through fostering a positive work atmosphere conducive to exceptional service delivery.
• Ensured smooth restaurant operation by promptly addressing any equipment malfunctions or maintenance needs in the dining area or kitchen facilities.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Oversee shipping and receiving of deliveries.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Monitored food preparation, production, and plating for quality control.