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Skills

  • Problem resolution
  • Customer service excellence
  • Project organization
  • Budget Management and Cost Control
  • Business operations
  • Plating
  • Relationship development
  • Supervision
  • Food preparation
  • Organization

Work Experiences

  • Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
  • Collaborated with kitchen managers to improve process dish recipes, lowering costs by 6% and reducing waste by 3%.
  • Addressed operational inefficiencies.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Wrote operational reports and analyses, as well as making recommendations to address both positive and negative trends.
  • Prepared over 9 program meals per day, collaborating with kitchen and FOH staff to keep service flowing smoothly.
  • Ensured that meal preparation and delivery went smoothly and on time.
  • Adjusted meal portions based on costs, availability, and planned recipes to maximize restaurant revenue.
  • Achieved a 16% reduction in workplace incidents.
  • Achieved record-breaking daily revenue of $8.

Summaries

  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Achieved faster reconciliation time.
  • Achieved a 3% increase in staff performance.
  • Restaurant Shift Manager who is level-headed and has 14 years of experience in framework kitchens.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Chef with 9 years of experience in the restaurant industry.
  • Achieved high ratings in health inspections.
  • Achieved high customer satisfaction.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • In high-pressure process restaurant settings, work well as a dynamic leader.

Accomplishments

  • Reduced customer wait times and kitchen backlog by 56% through the introduction of a new order-tracking system.
  • Maintained a 23% employee retention rate by fostering an inclusive and positive work culture.
  • Boosted customer satisfaction scores by 24% through proactive problem-solving and team coaching.
  • Created an efficient labor plan that reduced overtime costs by 75% while ensuring proper staffing during high-volume shifts.
  • Led monthly staff performance evaluations, yielding a 45% improvement in overall staff efficacy and customer interactions.
  • Facilitated seamless communication between kitchen and front-of-house staff, resulting in improved meal delivery times by 34%.
  • Executed a cost-effective reorganization of the kitchen layout, improving foot traffic and reducing meal prep times by 49%.
  • Trained new hires on health code regulations and customer service standards, reducing customer complaints related to service by 71%.
  • Collaborated with team of 17 in the development of initiative.
  • Developed community outreach efforts that increased local patronage by 18%, including partnerships with nearby businesses.

Affiliations

  • American Marketing Association
  • Association of Information Technology Professionals
  • Jaycees
  • National Food Safety Training Institute (NFSTI)
  • Hospitality Management Association
  • International Food Safety and Quality Network
  • Restaurant Leadership Program by Ironclad Systems
  • Certified Revenue Management Executive (CRME)
  • Licensed Health Officer (LHO) Certification
  • International Association of Administrative Professionals

Certifications

  • First Aid/CPR Certified
  • POS System: Power BI Specialist Certification
  • Certified Public Accountant (CPA)
  • Allergen Awareness Training Certification – Northwind
  • Certified Food Protection Manager (CFPM) – system
  • CompTIA A+ Technician
  • SHRM Certified Professional (SHRM-CP)
  • Certified Public Accountant
  • Google Certified Professional Cloud Architect
  • First Aid and CPR Certification Cedar Works

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