Joshua Garcia

Opening Duties:

• Filing Order invoice, adjustments & 75+
• Department 709's completed
• Checking up on emails on daily store and department updates from corporate
• Next day expiration product will be marked down and product for Donations will be processed for pick up.
• Residuals and Lows & Holes are counted and scanned in to set BOH's and CAO (Computer Assisted Ordering)
• Meat Saw Safety Scan, Primals and Case Ready Grinds will be logged
• CAP (Computer Assisted Production) is scanned in and production sheet is printed to stock frozen product in cooler to allocated production numbers.
• Both Bone-In and Boneless Meat Saws are checked to cleaning and operation standard before assembly and oiled with food grade mineral oil. Beef grinder and tenderizer are also checked before assembly.
• Case Count of Red Meat on sales floor and backstock will be completed before 9am.
• Meat & Seafood Service counter is up by 10 am with fresh product and fresh hand-cut steaks.
• Opening Manager Walk sheets are filled out, detailing sales recap/forecast, overtime and hours saved.
• In-store Ordering is written and edited before 11am

Once my morning duties are completed, I'll make sure to set my mid-shift and closers up by having red meat cut for sales floor production and for back stock, delivered shipments broken down to stock sales floor and cleaning duties listed on closing sheet. Closing sheet will also have notes for team members on any opportunities for improvement.

Closing Duties:

• If working 10-6pm, cutting will be finished before 5 pm, so to leave last hour for cleaning prep area and equipment.
• In-store grind that is produced and primal cuts will be logged.
• Service counter will be taken down between 6:30 pm-7pm, depending on customer traffic.
• Meat and Seafood Service counter Product will be wrapped and stored for next day use.
• All areas of department are checked for cleanliness and sanitation.
• Cooler and sales floor is conditioned for next day business.

Other experience gained is completing inventory of all department stock and coordinating schedule.

• Started bussing tables and running food to guests for waiters
• Opened for Host by entering daily schedule of waiters
• Would wait on tables as backup on days that were short staffed, maintaining expedient and accommodating service to guests and increased sales by keeping guests informed of specials and discounts.
• Would also work in take out, managing orders and point of sales.

Opening Duties:

• Assembling Meat Saw, both Beef and Pork Grinders and both Beef and Pork Tenderizers
• Rotating previous day service counter product onto sales floor.
• Mark down product to sell by next day

I would assist an average of 50 customers on weekdays and well over on weekends, providing exceptional customer service to ensure a personable shopping experience for customers. Everyone who would visit the department would be informed of all our sales and different types and qualities of meat and advised on how best to prepare each product. I worked with an amazing team of coworkers and managers who created a friendly and professional work environment.

Closing Duties:

• Disassembling and cleaning all meat department equipment.
• Wrapping and storing both meat and seafood service counter product for next day use.
• Cleaning service counter interior and counter top, prep room and dishes.
• Weighed, wrapped and labeled meat products for sale to grocery customers