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Skills

  • Mentorship and Coaching
  • Multi-tasking between orders and station upkeep
  • Relationship development
  • Business Strategy
  • Communications
  • Focus on allergen management
  • Business operations
  • Ability to collaborate with a diverse team
  • Organization
  • Initiative equipment

Work Experiences

  • Aligned team goals.
  • Attracted repeat customers.
  • Restocked all cooking ingredients on a two years basis to maintain optimal inventory.
  • Used a kitchen thermometer to ensure that the food was properly cooked in order to keep customers healthy.
  • Cleaned surfaces and kitchen appliances to prevent buildup and reduce the risk of contamination during and after shifts.
  • Sanitized the tables, high chairs, and drink fountain areas, as well as periodically throughout the day after each customer visit.
  • Arranged the food on the plates in a pleasing, orderly manner to enhance the visual appeal of each dish.
  • Assisted during high-volume shifts.
  • Collaborated with the marketing team to develop promotional grilled offerings, increasing customer foot traffic by 84% during framework.
  • Kept leftover uncooked and cooked food in airtight containers to avoid rancidity.

Summaries

  • Accomplished at managing inventory and stock rotation, reducing perishable waste by 17% over a 12-month period, helping the kitchen cut unnecessary expenses.
  • Costs were consistently reduced while profits were increased.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Built a stronger, more cohesive team.
  • Achieved cost savings for the kitchen.
  • Applied meticulous detail to temperature control.
  • Within Customer Service, senior Grill Team Crew Member and outstanding performer in budget management and risk assessment.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • Clear understanding of performance reporting and risk assessment as well as process improvement training.
  • Achieved zero health violations.

Accomplishments

  • Resolved on-the-spot customer requests for food modifications by adjusting grilling techniques, earning top ratings for customer responsiveness.
  • Developed and maintained signature grill marinades and rubs that earned Employee of the Year, increasing customer retention rates.
  • Improved communication between the kitchen and wait staff, reducing order errors for grilled dishes by 58% during high-traffic hours.
  • Troubleshot grill-related malfunctions swiftly, ensuring minimal downtime and reducing service interruptions during high-volume periods.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with the kitchen team to create limited-time grill specials that increased overall dinner service sales by 54%.
  • Conducted regular maintenance of grills and kitchen equipment, which reduced downtime and extended service life of grills by 2022s.
  • Consistently demonstrated a strong attention to detail, ensuring accurate food temperatures, preventing customer complaints related to doneness.
  • Trained 14 new hires on proper food safety and grilling techniques, reducing errors and improving first-week productivity by 77%.
  • Prepared and served freshly grilled items following customer specifications, contributing to overall guest satisfaction levels increasing by 54%.

Affiliations

  • Association for Professionals in Food Safety
  • Rotary International
  • Lions Club
  • Society of Human Resource Management
  • International Council of Nurses
  • American Marketing Association
  • Association for Supply Chain Management (APICS)
  • National Association of Food Equipment Manufacturers (NAFEM)
  • Freemason
  • Regional BBQ Pitmasters Association

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • ANSI Food Handlers Certificate
  • Certified Kitchen Manager (CKM)
  • CompTIA Security+
  • National Registry of Food Safety Professionals (NRFSP) Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • High Volume Cooking Certification - National Chefs Association
  • Certified Culinarian (CC) - American Culinary Federation
  • Certified Public Accountant (CPA)
  • Certified Restaurant Professional - National Restaurant Association

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