Steven Polgar

• Supervise daily shift operations and ensure team members meet productivity and quality targets.
• Receive and process multiple deliveries daily using inventory management systems and handheld devices.
• Resolve operational issues quickly to keep service and fulfillment on schedule.
• Train new employees on procedures, safety, and workflow expectations.
• Conduct routine inventory audits, including cycle counts, bin checks, and product inspections to ensure quality and accuracy.
• Maintain a clean, organized, and safe work environment.

Achievements:

• Consistently high metrics in receiving and stocking.
• Ranked in the top 20 combined IUPH (inbound units per hour) & lowest QI (quality incidents) in the country.

• Excellent Customer service 4.95 rating out or 5.
• Navigated routes using GPS for optimal delivery efficiency.
• Communicated effectively with customers regarding delivery status.

• Leadership & Coaching: Experience managing and guiding a team of 30+ hourly employees to meet daily production goals.
• Safety & Compliance: Proficiency in GMP (Good Manufacturing Practices), SQF (Safe Quality Food) policies, and PPE/hygiene standards.
• Technical Skills: Use of computer systems for data entry, updating production numbers, and working with Google/Microsoft Suites.
• Operational Efficiency: Tracking line counts, training new employees on SOPs, and optimizing workflow to minimize downtime.

• Perform all duties inside the restaurant, from making pizza, prep, expediting, taking orders and delivering while providing excellent customer service. All while adhering to COVID guidelines.

• Hired, trained and coach staff members on costumer service skills, food and health and safety standards.
• Ran entire restaurant operation as well as playing a major role in corporate training and restaurant openings throughout the country.
• Co created catering program which increased sales by 25%.
• Optimized profits with proactive control of employee workloads, vendors cost and food waste.

• Trained staff members to enhance customer service and increase profits through suggestive selling.
• Reduce food cost after identifying and eliminating issues such as excess ordering, poor storage and inefficient waste management.
• Hired, trained and coach staff members on customer service skills, food and health and safety standards.

• Worked effectively with all kitchen personnel, to promote a happy working environment.
• Placed orders for necessary goods such as food, kitchen tools, and cleaning products.
• Followed recipes closely and served food in accordance with restaurant serving guidelines.

• Inspect product load for accuracy and safely move it around the warehouse or facility to ensure timely and complete delivery.
• Utilize a forklift for moving inventory.
• Verify and manually load orders on outgoing trucks.