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Skills

  • Organization
  • Analytical Budget Forecasting
  • Project organization
  • Conflict resolution
  • MS Office
  • Customer service
  • Multitasking and prioritization
  • Cross-functional collaboration
  • Adaptability in Fast-paced Environments
  • Cash flow management

Work Experiences

  • Championed the introduction of eco-friendly packaging options, which resulted in a 72% reduction in waste disposal costs.
  • Achieved reduction over two years.
  • Assisted senior management.
  • Developed food safety protocols.
  • Coordinated shifts and staffing levels.
  • Developed and implemented strategic shifts schedules to match high-demand periods, increasing employee productivity by 78%.
  • Coordinated shifts and staffing levels to meet customer demand without exceeding labor budget by more than 37%.
  • Developed strategic shift schedules.
  • Contributed to a 54% boost in business promotion.
  • Kept the food preparation areas clean, sanitized, and well-organized.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Achieved cost-saving pricing.
  • Dedicated to providing nutritious food to patients in need.
  • Clear understanding of risk assessment and budget management as well as risk assessment training.
  • Assistant Food Service Leader focused on operational efficiency.
  • Assistant Food Service Leader with a proven ability to reduce food costs and control budgets while achieving a 18% improvement in profitability.
  • Achieved success for 16 consecutive months.
  • Costs were consistently reduced while profits were increased.
  • To efficiently deliver high-quality service and promote customer loyalty, I am skilled at risk assessment and vendor management.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Monitored and adjusted menu item costs based on ingredient pricing fluctuations, ensuring profitability during process.
  • Enforced strict food safety standards according to initiative, reducing contamination risks by 23%.
  • Reduced food waste by 56% through the implementation of smart inventory management practices and portion control.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Improved guest dining experience by collaborating with service and kitchen teams to introduce new seasonal dishes with metric.
  • Analyzed weekly inventory reports to adjust purchasing decisions, resulting in a 72% decrease in food write-offs.
  • Regularly audited food handling procedures, ensuring compliance with framework and passing all method.
  • Revamped kitchen inventory system using Tableau, reducing manual tracking errors and improving stock accuracy by 52%.
  • Mentored junior kitchen staff, improving retention rates by 25% through personalized feedback and customized development paths.
  • Increased daily order accuracy by 75% by training front-of-house staff on advanced POS system entry techniques.

Affiliations

  • Member of the Foodservice Sustainability Council
  • Rotary International
  • Lions Club
  • Jaycees
  • Educational Foundation of the National Restaurant Association
  • International Association of Administrative Professionals
  • National Restaurant Association (NRA)
  • American Marketing Association
  • Culinary Institute of America (CIA) Alumni Association
  • National Association of College & University Food Services (NACUFS)

Certifications

  • Fundamentals of Restaurant Leadership, method
  • ServSafe
  • Project Management Professional (PMP)
  • Certified Professional Food Manager (CPFM), Massachusetts
  • Certified Food Protection Manager (CFPM) by Arizona
  • Certified Public Accountant
  • Certified Specialist of Spirits (CSS) - category
  • CompTIA A+ Technician
  • Food Hygiene Certification Level 2 by metric
  • Culinary Arts Certification procedure

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