Roy Gardon

• Managed food and paper costs within a ±0.5% variance of theoretical
targets by implementing strict waste management controls.
• Maintained 100% A-Grade compliance with the Public Authority for
Food and Nutrition (PAFN) and the Ministry of Health.
• Exceeded sales targets by 15% through strategic optimization of
multichannel operations, including Drive-Thru, delivery aggregators, and the
McDonalds app.
• Oversaw high-volume operations while consistently achieving 100% QSC
Gold Standard compliance in quality, service, and cleanliness.

• Supervised daily restaurant operations to ensure full compliance with
company standards and procedures.
• Trained and mentored new team members on service standards,
operational procedures, and efficiency best practices.
• Implemented inventory management practices that reduced waste and
optimized stock availability.
• Partnered with management to improve customer satisfaction through
team-led service initiatives.
• Reviewed sales reports to identify trends and support operational
decision-making.

• Developed staffing schedules that met peak operational demand while
maintaining tight labor cost control.
• Monitored daily operations to ensure performance, quality, and service
KPIs were consistently met or exceeded.
• Analyzed guest feedback and implemented corrective actions that
improved service speed and customer satisfaction.
• Strengthened safety protocols and supported loss prevention efforts,
reducing shrinkage and workplace incidents.

• Running profitable shifts, meeting QSC (Quality, Service, Cleanliness) standards,
and managing customer service.
• Supervising, and motivating crew members to improve performance.
• Inventory control, cash management, safety procedures, and inventory
management.
• Training new team members on company procedures and food safety
regulations.

• Training & Onboarding: Trained new crew members on food safety, POS
operations, customer service, and kitchen procedures.
• Standards Compliance: Conducted Station Observation Checklists (SOCs) to
verify adherence to McDonalds operating standards.
• Shift Support: Led busy shifts, resolved customer concerns, and improved
workflow across the kitchen, front counter, and drive-thru.
• Food Safety & Quality: Maintained high sanitation standards and ensured safe
food preparation at all times.

• Sales & Service: Promoted menu items at the drive-thru and front counter to
support store sales targets.
• Food Preparation: Prepared menu items to McDonalds quality standards,
ensuring consistency and accuracy.
• Kitchen Operations: Assembled burgers, prepared fried items and beverages,
and followed food safety procedures.
• Cleanliness & Hygiene: Cleaned and sanitized the dining area, tables, and
equipment to maintain a safe environment.
• Customer Experience: Welcomed guests, took orders accurately, and handled
cashier responsibilities efficiently.