Kinza Sheikh

Experience: Shift Lead / Operations Coordinator

​High-Volume Shift Scheduling

I handled the weekly scheduling for a large crew, focusing on "A-players" for peak lunch and dinner rushes. I learned how to read the patterns—knowing exactly when to bring people in so we weren't overstaffed at 10 AM but had a full line ready for the 12 PM rush.

​Speed of Service & Drive-Thru Management

My main priority was the "timer." I directed the team to keep our window times as low as possible by moving people to different stations (bagging, window, or fries) the second I saw a bottleneck forming. I made sure everyone knew their role so we could push through high-volume orders without mistakes.

​Task Delegation & Station Rotation

In a fast-food environment, it’s easy for people to get burnt out on one station. I managed the rotation, assigning specific cleaning tasks and prep work during the slower gaps so that the restaurant stayed "inspection-ready" at all times. I didn't just give orders; I set the pace for the rest of the crew.

​Inventory & Quality Control

I was the one checking the waste logs and making sure the "hold times" were respected. I kept a close eye on our inventory levels during my shifts to make sure we weren't running out of key items, and I coached the team on portion control to keep our food costs in line.

​Opening & Closing Accountability

I was responsible for the transition between shifts. This meant doing the "hand-off" and making sure the previous crew didn't leave the next one in a hole. I verified that all equipment was shut down correctly, the registers were balanced, and the store was scrubbed top-to-bottom for the next morning.

Experience: Shift Lead / Operations Coordinator

​High-Volume Shift Scheduling

I handled the weekly scheduling for a large crew, focusing on "A-players" for peak lunch and dinner rushes. I learned how to read the patterns—knowing exactly when to bring people in so we weren't overstaffed at 10 AM but had a full line ready for the 12 PM rush.

​Speed of Service & Drive-Thru Management

My main priority was the "timer." I directed the team to keep our window times as low as possible by moving people to different stations (bagging, window, or fries) the second I saw a bottleneck forming. I made sure everyone knew their role so we could push through high-volume orders without mistakes.

​Task Delegation & Station Rotation

In a fast-food environment, it’s easy for people to get burnt out on one station. I managed the rotation, assigning specific cleaning tasks and prep work during the slower gaps so that the restaurant stayed "inspection-ready" at all times. I didn't just give orders; I set the pace for the rest of the crew.

​Inventory & Quality Control

I was the one checking the waste logs and making sure the "hold times" were respected. I kept a close eye on our inventory levels during my shifts to make sure we weren't running out of key items, and I coached the team on portion control to keep our food costs in line.

​Opening & Closing Accountability

I was responsible for the transition between shifts. This meant doing the "hand-off" and making sure the previous crew didn't leave the next one in a hole. I verified that all equipment was shut down correctly, the registers were balanced, and the store was scrubbed top-to-bottom for the next morning.

Secondary five high school diploma