Jason Banister: General Manager in San Francisco, CA

Management - Managing the day-to-day operations of Tartine's pastry, savory, Bookkeeping and logistic departments - Overseeing the billing, product accuracy, and feedback of Verbal communication Tartine's 8 retail and internal accounts - Setting up delivery routes and making deliveries - Troubleshooting on-the-ground issues to keep Commissary organized and efficient - Maintaining Commissary equipment (HVAC, kitchen equipment, vehicles) - Managing 15 Commissary employees and HR-related needs, including benefits, performance reviews, and fielding questions - Providing effective, open communication with lead personnel and staff about any company updates

Distributed sales to evening porters by explaining orders, requesting pallet sizes and locating products - Inspected all outbound pallets for accuracy, referencing the order invoices and ensuring correct product brands and quantities were placed on the order - Reviewed daily truck routes with Outbound Supervisor to maximize pallet distribution and delivery efficiency - Promoted to a customer-facing role after 2 months, taking customer orders for delivery, fielding customer questions about orders, and building routing reports for drivers

Delivered to customers ranging from small neighborhood restaurants to big box retailers - Ensured products arrived on time and according to invoices to business accounts across Bay Area - Completed 25-30 deliveries per day of kegs and cases of cans - Managed keg returns, cash, and check transactions - Reported back to management on any delivery issues to ensure excellent customer service

As produce supervisor, I was the team leader responsible for managing the ordering, delivery and display of produce at both Bi-Rite locations. - Maintained constant daily communication with farmers and vendors to ensure orders were received on time and in-line with Bi-Rites high standards of quality - Educated all Bi-Rite employees on new products to ensure workers were equipped to answer customer questions - Set pricing for produce, set up sales goals and ensured department's profitability - Managed bookkeeping activities for the produce department - Managed a team of 10, including scheduling, performance reviews, and guidance on seasonal produce