Melodie Lecitivo

• Hiring, directing and leading program staff
• Overseeing daily activities
• Preparing plans and budgets
• Monitoring financial affairs
• Supervising and supporting educators in the organization.
• Establishing/enforcing early childhood program policies , Child Care Regulation 2015 , Child Care Act 2014 , Adhering to all details of the Licensee Manual .
• Providing training and professional development for staff members and management.
• Meeting with parents
• Resolving conflicts between staff and parents
• Ensuring the physical environment of the facility is in good condition

Supervise and Monitor Children: As a daycare worker, you’ll be responsible for ensuring the safety and well-being of the children under your care. This involves constant supervision and vigilance.

Meal Preparation and Organization: You’ll plan and organize mealtimes and snacks for the children. Providing nutritious meals is essential for their growth and development.

Hygiene Assistance: Part of your role includes helping children maintain good hygiene. This may involve changing diapers, assisting with toileting, and ensuring cleanliness.

Implement Age-Appropriate Activities: Engage children in activities that promote their physical, cognitive, emotional, and social development. Storytelling, songs, crafts, and playtime are all valuable.

Record Keeping and Communication: Maintain accurate records of children’s progress, behavior, and any concerns. Regularly communicate with parents or guardians about their child’s development.

Understand and follow Child Care Regulation 2015 , Child Care Act 2014. Adherence to Licensee Manual.

• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Assisted with menu planning, incorporating nutritious options and accommodating dietary restrictions.
• Contributed to increased revenue through upselling techniques and promoting daily specials.
• Collaborated with kitchen staff to ensure timely and accurate food orders for patrons.
• Maintained a clean and sanitary work environment, adhering to strict health and safety standards.
• Maintained an organized workspace which contributed to an efficient workflow.

• Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
• Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
• Monitored health and safety standards to maintain a clean, safe working environment.
• Controlled food costs and managed inventory.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Stayed current with industry trends and innovations to boost competitiveness and customer appeal.

• Ensured efficient meal service by accurately taking and delivering food orders in a timely manner.
• Streamlined the setup process for banquets and events by diligently following floor plans and event requirements, ensuring seamless execution.
• Enhanced guest dining experience by providing attentive and personalized service during banquet events and restaurant meals.
• Collaborated with kitchen staff for seamless communication of special dietary requests, leading to increased customer satisfaction.
• Received consistent praise from guests on outstanding service quality, enhancing the establishment''s reputation for excellence in hospitality.
• Skillfully managed high-volume dining periods with effective time management techniques while maintaining positive guest relations.

• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

• Promoted a culture of continuous improvement encouraging employees to suggest innovative ideas for better resource management practices.
• Maintained detailed records of resource usage, identifying trends for future planning purposes.
• Spearheaded cross-functional collaborations to optimize resource utilization across various projects.
• Improved workplace safety by implementing thorough training programs and conducting regular inspections.
• Managed personnel scheduling to maintain optimal staffing levels while minimizing overtime costs.
• Evaluated staff performance, providing constructive feedback and coaching for career development opportunities.
• Ensured compliance with industry regulations, maintaining up-to-date knowledge of relevant standards and guidelines.
• Boosted employee satisfaction rates by addressing concerns promptly and implementing targeted solutions.