Sergio Pizano

• Lead team during every shift (Open/Mid/Close) ensuring Green Apron Service is being delivered from open to close.
• Managing all day part procedures to ensure cleanliness and fantastic product quality.
• Delegating tasks and Coaching partners on performance to make sure we are setting the correct standard.
• Creating a positive work environment while being able to maintain smooth daily production.
• Handling customer satisfaction and customer complaints while always offering positive solutions to make sure we are following our Green Apron Service standards.
• Communication with Coffeehouse Leader on how to improve the Coffeehouse and the team in any way possible.
• In charge of orders to help ensure that we have everything available to our customers at all times and for our baristas to be able to deliver the best green apron service possible.
• Cash Handling with the cash pulls and making sure the tills are always balanced.

Shipping & Receiving Supervisor

• Received all shipments coming in and putting them all away accordingly.
• Inventory management
• Ordered all product needed for the bakery on a daily basis based on Pars I created that were drawn from weekly sales reports.
• Trained new team members on the skills needed to fulfill the role given to them.
• Constant communication with all department Managers to ensure best possible customer satisfaction was delivered by having everything they needed to be successful in each department.

Cake Department Supervisor

• In charge of team schedules to make sure we are ready for all different peak periods in the day.
• Ensuring Product Quality was at Standard Expectations of what the Bakery promised to all valued guests.
• Piping and Decorating Skills developed in house to help lead team by example and working with them to create positive work environments.
• Applied problem-solving skills to maintain guest satisfaction and also team efficiency.
• Constant communication with team and upper management to stay on top of productivity and always challenging both in positive ways to make sure we are always finding ways to improve.

• Overlooking daily logistics operations to ensure timely and accurate product delivery.
• In charge of coordinating inventory management while making sure we were always in stock of everything needed for production.
• Trained my team members on best practices in logistics and safety protocols.
• Forklift (Sit Down and Stand Up) trainer
• Ordering everything needed for Warehouse production and Bakery level production.
• Created Par systems for the Warehouse ordering based off production and sales.