LaToya Floyd is seeking a full-time job and has over 15 years of experience in food service, retail, and administrative roles. She currently works as an Automation Clerk for the US Postal Service, where her duties include loading and sorting mail. Previously, she worked as a Culinary Manager and Cook for home health and restaurant companies. Floyd has a Bachelor's degree in Public Administration and an Associate's in Culinary Management. She is proficient in Microsoft Office and has strong communication, organizational, and problem-solving skills.

1. LaToya Floyd
Public Administration/Management/Business
Grand Rapids, MI 49525
floydl@mail.gvsu.edu - 616-606-8859
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Desired Job Type:
● Full-time
Authorized to work in the US for any employer
Work Experience
Automation Clerk
United States Postal Service
-
Grand Rapids, MI
June 2014 to Present
Responsibilities
-Loads mail onto automated equipment, pulling out non-process able items,
-Enters sort plan and starts equipment,
-Monitors flow of mail to ensure continuous feed,
-Sweeps separated mail from bins stackers,
-Stops equipment when distribution run or operation is completed,
-Runs machine reports, clears jams and contacts maintenance for assistance when required,
-Prepares work area, ensuring all necessary support equipment and materials, including labels, trays, and
other containers, are in place,
-Removes sorted mail from bins or separations and places into appropriate trays or containers for further
processing,
-Dispatches based on knowledge of operating plans and dispatch schedules, or at the instruction of
supervisors or expediters,
-May riffle or verify mail to ensure sortation accuracy as needed,
-Provides service at public window for non-financial transactions,
-Maintains records of mails
-Examines balances in advance deposit accounts,
-Records and bills mail requiring special service,
-Follows established safe work methods, procedures and safety precautions while performing all duties &
-Performs other duties as assigned.
Accomplishments
N/A
Skills Used
N/A

2. Culinary Manager
Tendercare Home Health Services Inc
-
Kalamazoo, MI
December 2013 to July 2014
Responsibilities
Job Duties included:
■ Make sure that sufficient culinary staffing levels are met to ensure delivery of quality resident care.
■ Supervise in orientation and training of new employees and participate in their ongoing training.
■ Implement menus and recipes and maintain standards of culinary methodology and practices.
■ Maintain quality food services by hands-on management, which includes cooking, tasting, seasoning,
and serving food.
■ Communicate with ancillary departments and culinary staff at shift change on resident conditions,
needs, and concerns.
■ Ensure that all culinary staff follow the established departmental policies and procedures.
■ Plan, develop, organize, implement, evaluate, and direct the Culinary Department, its programs,
activities, and over-all flow of work/operations.
■ Coordinate culinary services and activities with other related departments (i.e. Nursing, Housekeeping,
Activities, etc.).
■ Ensure proper functionality of all culinary equipment.
■ Perform administrative duties such as completing necessary forms, reports, evaluations, studies, etc. to
assure control of equipment and supplies.
■ Follow written culinary policies and procedures, and plan, coordinate, and monitor budgetary
compliance.
■ Participate in surveys (inspections) made by authorized government agencies and corporate mock
surveys.
■ Inspect food storage rooms, utility/janitorial closets, etc., for sanitation, safety, and inventory control.
■ Delegate and train Lead Cook to ask as manager in director's absence.
■ Maintain records of the resident's food likes and dislikes and diet order
■ Visit residents during meal service to evaluate the quality of meals served, likes and dislikes, and
maintain log of findings.
Accomplishments
I was able to control the food cost budgets.
Build a confident team.
Bring kitchen up to state and federal food regulation code, which allowed our team, during the time of my
duties there, to recieve an excellent on state inspection after only working for the company for 4 months.
Skills Used
5 years restaurant management experience as a Manager or Culinary Manager
Led, coached and mentored.
Worked in a team environment.
Excellent communication and writing skills.
Was able multi-task and adapt quickly to change.
I am proficient in Microsoft Office products.
I have excellent organizational skills and detailed oriented.
Consistently did my best to deliver a great guest experience.
Was able to stand and walk around to supervise operations for a minimum of 8-10 hours.
I was willing and available to work flexible/non-standard hours, including weekends.
I am able to reach, bend, stoop, balance and transport various objects weighing up to 30 lbs repeatedly
during a shift. At times and when neccessaray up to 50 lbs.
Cook

3. Smashburger
-
Grand Rapids, MI
May 2013 to December 2013
Responsibilities
* Prepares and cooks food according to Smashburger prep, menu and recipe standards.
* Cleans food preparation equipment/work area.
* Adheres to food safety and sanitation guidelines
* Respond appropriately to guest concerns and communicate guest requests to management.
* Maintain cleanliness of kitchen, floors, counter and restrooms at all times.
* Check orders for accuracy and portion control.
* Deliver food to the guest when necessary
* Answer phones according to standards.
Accomplishments
With my education and background skills I have become a valuable asset to the Smashburger team and
was able to get a raise within the 5 months of working here. I also demonstrate great teamwork and
leadership skills with all team members including front of the house.
Skills Used
Skills demonstrated at this job are majority of the culinary arts aspects of food service I have learned from
the military, food service school, and through previous work experience.
Assistant Manager
Walgreens
-
Grand Rapids, MI
April 2007 to August 2009
1964 Fuller Avenue Grand Rapids, MI 49505 United States 04/2007 - 08/2009 Hours per week: 40
Assistant Manager
Supervisor: Chad Miller (616-364-7071)
Okay to contact this Supervisor: Yes
Trained/Skills: Customer Service, Inventory, Opening/Closing store, Controlling money (cash handling),
Receiving, Managing employees, Basic pharmacy skills (data entry, filling prescriptions), Cashiering.
Responsible for: Payroll(Kronos), Scheduling, Managing photo, Loss Prevention and Cosmetics.
Assistant Manager
Canteen Services
-
Belmont, MI
April 2004 to March 2006
5695 West River Drive Belmont, MI 49306 United States 04/2004 - 03/2006 Salary: 28,000.00 USD Per
Year Hours per week: 60
Assistant Manager
Supervisor: Mike Longo (616-785-2500)
Okay to contact this Supervisor: Yes

4. Responsible for: Payroll, Inventory, Training, Ordering, Kitchen Management.
Cash Collection Agent
United States Marine Corps
-
Quantico, VA
March 2000 to December 2003
Quantico, VA 22134 United States 03/2000 - 12/2003 Salary: 30,000.00 USD Per Year Hours per week:
40
Food Service Speacialist(Cash Collection Agent)
Supervisor: Kenneth Ebron (540-371-2438)
Okay to contact this Supervisor: Yes
Duties included, but was not limited to: Inventory, Customer Service, Receiving, Cooking, Event Planning,
Training, Cash Collection, Accounts Receivables, Civilian Contracts, Dispersing.
Education
Bachelor's in Public Administration/Non-profit Administration-minor in business
Grand Valley State University Allendale -
Allendale, MI
2012
Associate's in Culinary Management
Grand Rapids Community College -
Grand Rapids, MI
May 2006
Skills
Ability to work in a team structure, Ability to Verbally Communicate with Persons Inside and Outside the
Organization, Ability to Make Decisions and Solve Problems, Ability to Obtain and Process Information,
Ability to Plan, Organize and Prioritize Work, Ability to Analyze Quantitative Data