William Dunning

Worked as a delivery driver as well as helping out in BOH while waiting for orders

• Improved customer satisfaction by consistently delivering orders on time and with accuracy.
• Maintained a clean driving record, ensuring safe and responsible transportation of food items.
• Verified orders prior to completing deliveries to avoid customer complaints.
• Managed cash and credit card transactions accurately, minimizing discrepancies in daily sales reports.
• Collaborated with team members and contributed to team efforts by supporting other workstations during shift.
• Utilized strong organizational skills to efficiently manage multiple deliveries per shift without compromising quality or timeliness of service.
• Enhanced efficiency in delivery routes by utilizing GPS technology and local knowledge of the area.

Worked with USPS to handle various routes as well as assisting with package tracking, parcel delivery, etc.

• Demonstrated flexibility in adjusting schedules to accommodate unexpected staff shortages or increased workload demands.
• Reduced the occurrence of misdelivered mail by diligently verifying addresses before each dropoff.
• Sorted mail according to order of address appearance for easy access in field.
• Maintained accurate records of deliveries, undeliverable items, and forwarding addresses for seamless operations.
• Signed and received mail with signature requirements upon delivery and loading.
• Adapted quickly to changing weather conditions, maintaining professional performance levels in various climates while prioritizing safety precautions at all times.
• Promoted a positive work environment, assisting fellow carriers with challenging routes when needed.
• Handled cash transactions accurately for postage due payments, ensuring proper documentation and timely deposits.
• Trained new Rural Carrier Associates on best practices for efficient mail processing, vehicle operation, and customer service procedures.

Worked as a chef preparing and distributing food to various work stations. Handled prep work, ensured food was prepared efficiently and well. Also trained proactively in order to be able to work any station, ensuring that the flow of the restaurant as a whole was more efficient as I could jump in to help with work as needed. Everything from hand making tortillas to churning out clean dishes. ASssisted with employee training and standard maintenance.

• Responded proactively to requests from supervisors and peers alike, displaying strong problem-solving abilities.
• Managed time efficiently while juggling multiple duties under tight deadlines, resulting in consistent performance.
• Demonstrated adaptability in performing various tasks as needed, ensuring seamless work flow.
• Provided excellent customer service when interacting with clients, fostering positive relationships.
• Ensured cleanliness of work areas, contributing to a well-maintained office environment.
• Monitored supplies of key inventory items.
• Answered customer questions about food and beverage items and assisted with menu selections.
• Addressed customer complaints and inquiries to verify satisfaction.

Began as a cross trained kitchen help, then worked towards a successful promotion to cook as a BOH shift lead. Was trained as a chef, though not fully due to school and other constraints.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Mentored junior cooks in refining culinary skills through hands-on guidance.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.