1. MICHELLE CARDONE
857-244-4560 • shelly.cardone@gmail.com
OBJECTIVE
To apply and expand my food service management skills in an innovative, challenging, fast paced
and growing organization.
SUMMARY OF QUALIFICATIONS
30 years experience in food service with increasing responsibility and demonstrated achievements.
Highly skilled in all aspects of kitchen and service production and management, including staff
management and training. A solid track record of increased sales and profits, through the use of
innovative menu and targeted marketing efforts.
WORK EXPERIENCE
Wilson Farm, Lexington, MA. 2013 to Present
Bakery Manager
● Responsible for managing both a full production bakery kitchen as well as a high volume
bakery retail sales floor.
● Controlling all purchasing inventory levels and losses.
● Mentoring assistant managers on team building and moral building.
● Training staff on merchandising and customer service.
● Increasing sales in an already established business of 130 years with the use of strategic
displays and the introduction of new products.
Whole Foods Market, Medford, MA. 2006 to 2013
Bakery Team Leader
● Opened a new store in Medford which involved organizing and setting up the department,
initial ordering, hiring and training staff.
● Responsible for all financial, including profit margins, purchasing, inventory, budgeting and
payroll.
● Managed staff including hiring, training, mentoring, performance appraisals, salary
adjustments, and disciplinary actions ranging from administering action plans to termination.
● Increased sales from $20,000 to $36,000 in a difficult economy.
● Assisted in opening 7 new locations.
Store Shift Supervisor
● Mentored team members.
● Managed daily deposits.
● Resolved customer complaints.
● Supported all departments.
● Responsible for employee and customer safety.
● Loss prevention.
● Monitored facility and equipment alarms, contacting appropriate service personnel when
required.
Wild Oats Market, Boston, MA. 2003 to 2006
Bakery Supervisor
● Responsible for bakery operations including daily production, scheduling and training.
● Responsible for bakery finances including inventory, budget and profit margins.