Ráhel Madarász

After six months of training as a supervisor in one of Letz Sushi's busiest restaurants, I was entrusted with the management of my own. My responsibilities included hiring and training my team, administration work such as making the schedule, attesting working hours, handling sick calls and open shifts, ordering goods for the restaurant and doing monthly inventory counts, networking to reach a wider costumer base, handling complaints, coming up with and organizing events to boost revenue.

I was responsible with handling the money in our restaurant, weekly depositing our extra cash, managing and approving invoices. I had monthly meetings with my immediate manager where we discussed and looked through our monthly reports.

In the restaurants, I had to make sure my team were performing up to our standards, build relationships with our guests, create and maintain a well presentable environment and manage the flow of the floor. After many successful months at my first restaurant, I got offered to take over two of Letz Sushi's restaurants, where I dived into fixing any underlying issues with costumer satisfaction, and the standards of my new employees work.

I worked in SDU, in Odense as a cleaner, where I was assigned my own area, which included classrooms, laboratories, offices, restrooms and other common areas, where I had to work independently.

My responsibilities were helping and assisting costumers, handling merchandize, cleaning, organizing and restocking the shop.

My duties were mainly focusing on costumers, helping them around the shop and answering questions, as well as keeping the shop clean and organized.