ANGELA STROZIER

• Handled incoming and outgoing part deliveries, working with material handlers to complete special requests and track missing parts.
• Monitored gate areas and addressed safety situations with management.
• Communicated with site personnel by relaying time stamped information.

Controlled inventory costs by carefully managing portion control and reducing waste

Inventoried food products and associated materials on a monthly basis

Developed special promotions to increase revenue

Reviewed pricing and ordered food ingredients, kitchens appliances, and supplies

Set schedules for 20 associates by planning and designating shifts and hours

Managed a team of 20 employees in high-volumed deli doing more than $35,000 in a business week

Orchestrated positive customer service experiences at all stages by overseeing every area of the operation

Controlled inventory costs by carefully managing portion control and reducing waste

Inventoried department on a monthly basis

Managed ingredients and food products use by assessing availability, customer traffic, and popularity of items resulting in 35% food waste production

Set and updated weekly schedules to meet coverage demands by considering factors like expected customer traffic, planned promotions, and individual employee strengths

Educated customers on promotions to enhance sales

Making sure the associates are following protocol in regards to safety procedures, procedures, and operations