Credentialing

Nicholas D Siguenza

T: 602-***-**** E: ****.******@*****.***

EXPERIENCE

Jack In the Box: Front of the House, February 2021- September 2021 At Jack In The Box in front of the house it was my job to take orders from the drive-thru and the register up front. I also bagged any food and made drinks consisting of milkshakes, sodas, and rootbeer floats as well as any bottled drinks from the fridge for both the dining room guest and the drive thru. When I can I am always stocking, cleaning as well as clearing all the trash cans and taking them out, and always making sure all of our machines are ready for a rush. Finally I would say my last job is fryer, where I drop fries and anything else I need for my orders. With me being the only cashier on shift most of the time I am usually doing all of these all day. The Habit Burger Grill: Closing Manager, September 2021 - September 2022 A closing manager at The Habit is going to know everything that needs to be done in the front of the house and back of the house. Usually working the PM shifts to closing and whenever a GM or another manager needs to be covered. When closing you make sure that all your closers did their job and cleaned their stations as well as take inventory and send shift notes to the DM. When everything was done I had to count all the money, lock all the doors, make sure all the fridges and freezers were working, and finally set the alarm before leaving. Volunteering, Sierra Vista Voting polls—

September 2020 - November2020

I volunteered at the polls at Sierra Vista Junior high to get some volunteering experience where I helped people register to vote as well as follow covid guidelines. We maintained line order and were answering any questions the voters had.

EDUCATION

Mission View Public Charter, Santa Clarita — High School Diploma. Long Beach City College, Long Beach — Currently Attending & Majoring in Business Admin. COVER LETTER:

I would love to work at Parkers Lighthouse simply because it is a great restaurant and I would love to continue staying in the food industry and would be very grateful to be able to work in such a great restaurant.

Thank You- Nicholas Siguenza