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1524 Pine Valley Blvd, apt 8, Ann Arbor, MI 48104 | (510) 219-7026 | miekod@umich.edu
Education
Experience
University of Michigan Institute of Gerontology and Palliative Care Ann Arbor, MI
Research Assistant Jan 2018 -Present
· Set up of the market booth quickly and efficiently with a focus on aesthetic presentation.
· Trained one to two new employees seasonally.
· Stocked produce throughout the market to keep bins full and appealing.
· Communicated recipe ideas and instructions to customers with a friendly, upbeat attitude.
· Completed breakdown and organization of booth materials, while simultaneously taking inventory.
· Typed correspondence, took dictation, maintained files, mail and calendar on a daily basis.
· Paid bills and handled payments and accounts with QuickBooks every week.
· Invoiced clients and maintained their account records each month.
· Led a staff of 13 people through the opening of a popular new restaurant in downtown Oakland, CA.
· Directed a beer program of 16 rotating taps with an emphasis on new, local and unusual craft beers.
· Regularly serviced and maintained the draft lines, glycol cooling system and appliances.
· Oversaw food safety requirements and scored 100% on all health inspections.
· Stocked all necessary products through positive vendor relationships and Restaurant Depot shopping.
· Accounted for all goods purchased and communicated all expenses to the accountant.
· Budgeted labor and inventory costs in accordance with sales revenue.
· Scheduled a rotating staff of 12-16 employees and prioritized their requests for days off and hours.
· Interfaced and facilitated communication between the owners, general manager, building management,
employees and customers.
· Hired and fired staff as needed to preserve smooth operations.
· Planned and executed the seasonal menu for a health food café in downtown San Francisco, CA.
· Developed cost effective vegan and gluten-free recipes centered on organic, whole foods and fresh produce
within the limits of a small owner-operated business.
· Educated customers and staff on the nutritional benefits of our menu options.
· Catered events of up to 400 people.
· Led by example to motivate an upbeat and efficient staff.
· Communicated the needs and messaging of the owners to the staff and customers.
· Mentored youth from Life Learning Academy to gain work experience, knife skills and customer service.
· Taught English language and American culture to public junior high and high school students.
· Planned lessons to inspire students to learn a foreign language and engage with different ideologies.
Certifications
SERVSAFE FOOD SAFETY MANAGER | OCT 11 - OCT 16