Level 2

I ironically had a similar experience at age 16, also at a restaurant. Upon my arrival I noticed a severe problem with the kitchen getting backed up which always led to slower service and less food leaving the kitchen. By creating a streamlined process, food flowed quicker which equated to many more meals being served over the course of the evening,thereby increasing overall profit.
While I am currently unemployed, I have spent the majority of my career looking at the numbers and streamlining efficiencies wherever feasible. I hope this gives me a bit of a head start in gaining additional knowledge and tools moving forward.