Zachary Herbst

• Worked alongside a Co-Counselor whilst taking care of a group of campers in our cabin. We ensured that they met all daily needs with care, structure and excitement.
• Collaborated closely with my co-counsellor to ensure our cabin was safe and were open to ask us for any help or comfort.
• We facilitated many activities on ranch whilst ensuring all safety procedures were given to the campers and made sure that all activities were ran efficiently and professionally.

Activities We Ran

• Motorcross
• ATVS
• Atlantis (Water inflatable)
• Riflery
• Paintball
• BB Guns
• Archery
• Culinary
• Film School
• Wakeboard And Ski (On the local lake)
• Waverunners (Jetskis) and Tubing (On the local lake)
• Sequoia National Park (Hiking and Camping overnight)
• ASC (Swimming Pool And Slides)
• Ropes Course
• White water rafting
• Paddle boarding
• Sports
• Improv
• Dance
• Martial Arts
• Theatre
• Karaoke
• Numerous fun evening programs
• Laser Tag
• Trampolines
• Rec Center
• I was lifeguard trained for 2 weeks to become a deep water lifeguard and understand CPR, Rescues, Recovery Procedures, Rapid extrication and this qualification is valid for 2 years in the USA.
• Monitored campers behaviours and would have a one on one conversations to address any issues the camper may be experiencing and if necessary i would get a leadership member involved to resolve the issue.
• Fostered a positive group dynamic and served as a role model, supporting campers in achieving personal and group goals.
• We made sure that all campers were on top of any medications they may be prescribed and were taking those medications at the correct time on a daily basis
• We were cautious of allergens and made sure to give the campers their customized meals provided by the kitchen.
• We comforted campers who may have been missing home or have experienced any other issues during camp, we would then have a one on one conversation to resolve the issue and comforting them.
• Enforced camp rules and safety guidelines to reduce risks for campers and staff.
• Communicated and enforced safety procedures.

• Coordinated with other supervisors to maintain consistency across shifts.
• Fostered a positive work culture to boost employee morale.
• Encouraged open dialogue amongst team members, promoted an inclusive work environment.
• Implemented company policies effectively, maintained high standards of service delivery.
• Opened and closed the store whilst cashing up the tills, counting the money and ensuring everything was correct
• Maintained cleanliness of the store ensuring a good experience for all customers
• Delegated tasks appropriately, achieved balanced workload among team members.
• Worked alongside the managers to ensure the business was functioning at a professional level.
• Managed all stock to ensure we received the correct amount of stock from deliveries.
• Organised the stock room in alphabetical order to ensure good navigation in the stock room.

• Delivered consistent high-quality service contributing to the positive reputation of our establishment.
• Prepared food items according to the established recipes maintaining consistency of taste and presentation.
• Collaborated with team members to maintain a friendly work environment promoting productivity.
• Operated cash registers accurately, ensuring proper handling of transactions.
• Managed inventory levels for efficient operations during peak hours.
• Trained in food safety and hygiene practices.
• Attended to customers with friendly and accurate service.
• Acted as team player by helping colleagues finish their tasks.
• Prepared and packaged orders with precise presentation skills.
• Warmly greeted customers and proactively reduced wait times.
• Maximised restaurant cleanliness and accessibility.
• Worked fast and accurately to meet customer needs and service goals.
• Took cash and card payment at checkout, providing correct change and receipts when requested.
• Handled customer complaints using quick decision-making to resolve issues.
• Checked completed orders for accuracy, quality and presentation.
• Used fryers , grills, and microwaves while following safety guidelines.
• Assessed food quality before serving customers to meet high-quality standards.
• Prepared ingredients before busy period based on expected customer levels.
• Grilled meats for correct time to reach safe internal temperatures.
• Received incoming stock shipments, rotated current supplies and placed new items into correct storage locations.