Vincent Kruschke

-Throughout the day I assist members in using kiosks, give them their orders effeciently, take cash orders accurately, cut pizzas, make pizzas and do prep work for the following day, in compliance with health and safety regulations.

-Adapted to changing menu items and special promotions, providing customers with updated information.

-Closing the food court: once it comes time3 people wash all dishes, clean all surfaces, take out all the trash, clean, move tables, sweep scrub etc...

-Opening the food court: coming in at 6 am, going through the entire department and writing down supplies needed over the next several days. after everything's been written down I make another list with the locations of the supplies needed such as straws plates spoons etc... after my list of locations is made I give this list to a forklift driver to drop all the pallets i need supplies from. whilst the driver drops the pallets i need i find a pallet jack to get everything from the freezer and cooler needed (cheese, dough, latte etc...) once I have collected everything the department needs from the cooler, freezer and pallets dropped I set up the entire kitchen area/ food serving area for opening at 9:00.

-Assisted bartenders in preparing and serving drinks efficiently during high-volume service periods.

-Maintained cleanliness and organization of bar area to enhance operational workflow.

-Stocked and replenished inventory of beverages, washing and polishing all glasses and supplies, ensuring availability for busy shifts.

-Supported team in implementing new drink recipes, contributing to menu innovation and variety.

-Closing: ensuring all surfaces are clean and sanitized, wiping down sticky residue off all bottles, making sure all prep work is done for the following day such as blue cheese olives, and lastly all trash gets taken out all floors are swept and scrubbed and the bar mats get washed