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Skills

  • Budgeting
  • Team management
  • Inventory controls
  • Organization
  • Event planning and execution
  • Sanitizing understanding
  • Adaptability in high-volume environments
  • Back-of-House Coordination
  • Cash handling and reconciliation procedures
  • Kitchen equipment operation and maintenance

Work Experiences

  • Adjusted menu prices accordingly.
  • Oversaw a team of skilled kitchen workers who prepared and served meals.
  • Coordinated with local framework vendors to introduce sustainable food options, eventually reducing the carbon footprint of restaurant operations by 17% annually.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Achieved a 25% boost in sales during busy periods.
  • Collaborated with the executive chef.
  • Achieved top-grade evaluations in annual inspections.
  • Conducted cost-benefit analysis on menu items.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Collaborated with the executive chef to conceptualize and launch a seasonal menu, leading to a 78% increase in meal orders.

Summaries

  • With customers and team members alike, be upbeat and positive.
  • Certified Restaurant Supervisor with 10 years of successful data analysis and risk assessment experience.
  • Certified Restaurant Supervisor is a multi-talented Certified Restaurant Supervisor who is consistently rewarded for planning and operational improvements.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • With Tableau training, I am knowledgeable about system management.
  • Achieved improvements in time management.
  • Costs were consistently reduced while profits were increased.
  • Achieved operational efficiency.

Accomplishments

  • Assisted in the negotiation of long-term supplier contracts, ensuring a 25% average monthly cost reduction.
  • Resolved food waste management problem by implementing portion control measures, reducing food waste by 47%, and saving $3 per month.
  • Collaborated with team of 13 in the development of standard.
  • Revamped the employee shift scheduling process using method, leading to a 83% improvement in staff availability during peak hours.
  • Played a pivotal role in the grand reopening after a full renovation, increasing customer foot traffic by 52% within the first 13 months.
  • Implemented an employee reward system recognizing top sales performers each month, increasing upselling rates by 84%.
  • Successfully led a crisis management response during a procedure, ensuring zero injuries to customers and staff.
  • Increased overall restaurant profitability by optimizing labor costs and better aligning staff schedules with forecasted sales.
  • Developed and enforced a comprehensive employee training manual covering safety, compliance, and service standards, reducing onboarding time by 9 days.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • Project Management Institute
  • National Council of Chain Restaurants (NCCR)
  • National Association for Catering and Events (NACE)
  • Multicultural Foodservice & Hospitality Alliance (MFHA)
  • Culinary Institute Alumni Association Chicago
  • Foodservice Industry Profession (FIP) Membership
  • Society for Foodservice Management (SFM)
  • International Facility Management Association (IFMA) – Restaurant Division
  • Food & Beverage Education Network
  • Society of Women Engineers

Certifications

  • Food Safety Manager Certification - standard
  • Certified Guest Service Professional (CGSP) - American Hotel & Lodging Educational Institute
  • Crisis Management Certification for Hospitality and Food Service
  • Alcohol Awareness Training Certification (TIPS or ServSafe Alcohol)
  • CompTIA A+ Technician
  • Certified Public Accountant (CPA)
  • Leadership and Management Certification - metric
  • Certified Restaurant Manager (CRM) - National Restaurant Association
  • Restaurant Marketing Management Certification - process
  • Certified Front Desk Manager (CFDM) - method

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