Michael Paul Fosenburg

**** ******** *** *******, ** 94531 925-***-**** acv9cz@r.postjobfree.com

Objective

To continue my career with a company that will utilize my management, supervision and administrative skills to benefit mutual growth and success. Experience

August 2014 – Present

Sprouts Farmers Market, Walnut Creek, CA

Deli Clerk

As a overnight Deli Clerk I am responsible for the daily production of our deli meals, sliced meats, and various cheese. Stocking shelves and ordering deli freezer products. Customer service and upselling our merchandise. I also assisted in monthly inventory. January 2004 – August 2013

Jetro/Restaurant Depot, Oakland, CA

Receiving Manager/Deli Manager

During my first 3 years at Restaurant Depot I worked as the Receiving Manager. I had to unload an average of 20-25 full trucks a night for the cold storage department. As the Deli Manager I was responsible for the hiring and training of new employees, doing the weekly schedule for all shifts, and ordering product daily for my department. I also updated price and shelf tags for the deli weekly and the freezer bi-weekly, did weekly inventory of all perishables in the deli and monthly inventory of all freezer merchandise. Other duties included checking for freshness and rotation of the product daily, cleanliness of the entire deli and maintaining the H.A.C.C.P program.

January 2000 – December 2003

Safeway, Lafayette, CA

Cashier/Night Crew

As a night crew member my duties included stocking shelves for the freezer department, checking out customers groceries when needed, and receiving truck loads of groceries daily. 2

Maintain pricing, stocking and rotation of merchandise in the grocery area and to perform other functions as required in other departments within the store. October 1967 – December 2000

Milan Salami Company, Oakland, CA

Kitchen Supervisor

Helped in developing the Italian production line that made salami, bologna, pepperoni, and other Italian meat products. I was in charge of ordering and receiving all kitchen supplies. I trained Apprentice and Journeymen Sausage Makers. Keep a USDA regulated kitchen at all times. I also helped the company write the H.A.C.C.P program. Awards and Acknowledgments

Strong customer service skills, H.A.C.C.P. Certified, training and mentoring of new employees, developing the deli layout in the building of new Restaurant Depots throughout the West coast.

Education

Clayton Valley High School (Concord, CA) High School Diploma- June 1972

John O`Connell College (San Francisco) Sausage Maker Certificate- August 1975