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Skills

  • Metric license
  • Concentration
  • Spanish fluency
  • Inventory management
  • Employee training
  • Business operations
  • Customer service excellence
  • Prioritizing
  • System Cuisine knowledge
  • Presentation skills

Work Experiences

  • Made suggestions for daily specials, wine selections, and desserts in order to steer customers toward more profitable items.
  • Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, removing dirty containers, and monitoring potential sources of contamination.
  • Was in charge of balancing tills, handling cash, processing credit card payment batches, and making bank deposits.
  • Was in charge of developing and maintaining the store's creative layout and product merchandising.
  • Kept up to date on current product locations.
  • Swept the floors and kept track of the sweep logs.
  • Took orders and served food and beverages with the help of 4 team members.
  • Created attractive holiday and seasonal displays for the merchandising program.
  • Kept the tables clean by clearing dirty dishes, wiping down surfaces, and refreshing glasses.
  • Gathered shopping carts and baskets from the store's interior and exterior.

Summaries

  • Physically fit and energised, with a flexible schedule and a flexible mindset.
  • Bar Manager with a strong desire to increase revenue and productivity.
  • Experienced Assistant Food Service Director with success in driving innovation and early adoption of emerging technologies and platforms.
  • Assistant Food Service Director with 4 years of successful risk assessment and data analysis experience.
  • Talented chef with 16 years of experience preparing and serving a wide range of foods.
  • Professional Chef capable of leading and managing a team of 16 kitchen employees in the preparation of metric cuisine.
  • Dependable
  • Small tables and large parties are both easily accommodated.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Versatile

Accomplishments

  • Consistently held the position of best performing store in the region.
  • Established rigorous inventory management processes, reducing food shortages by 40% and increasing supply reliability across all locations.
  • Directly managed a food service workforce of 11, improving retention rates by 49% through structured team-building and professional development opportunities.
  • Strengthened front-line staff training programs to improve compliance with health inspection requirements, resulting in zero food safety violations over 18 years.
  • Oversaw equipment maintenance schedules that reduced unplanned equipment downtimes by 26% and extended the lifespan of critical kitchen assets.
  • Streamlined client relations, resulting in metric.
  • Implemented sanitation procedures that ensured strict compliance with health regulations, maintaining an average inspection score of initiative across all locations.
  • Resolved product issue through consumer testing.
  • Collaborated with area managers to maintain a consistently high level of customer service, achieving a 21% improvement in customer satisfaction across 13 locations.
  • Standardized food preparation procedures, reducing meal prep time by 26% while maintaining or improving food quality in all kitchens.

Affiliations

  • Society of Foodservice Management (SFM)
  • National Association of Social Workers
  • International Food Service Executives Association (IFSEA)
  • Association for Supply Chain Management (APICS)
  • ServSafe Food Handler Certification Program
  • International Council of Nurses
  • Food Service Director Association
  • Society of Women Engineers
  • National Institute for the Foodservice Industry (NIFI)
  • Institute of Culinary Education (ICE) Alumni Network

Certifications

  • Foodservice Management Professional (FMP)
  • Advanced Food Hygiene Certification
  • Certified Hospitality Supervisor (CHS)
  • First Aid and CPR Certification
  • OSHA: HACCP
  • Food Protection Certification Level 2
  • National Restaurant Association Nutrition and Wellness Certification
  • Diploma in Food Nutrition Management
  • Advanced Food Safety and Health Certification
  • Menu Planning and Food Labeling Compliance Training

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