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Skills

  • Supervision
  • Communications
  • Food waste reduction strategies
  • First Aid/CPR
  • Customer order efficiency improvement
  • Portioning understanding
  • Employee retention strategies
  • Data-driven decision making
  • Administrative support
  • Relationship development

Work Experiences

  • Oversaw the preparation of customer meals and ensured that food was handled safely.
  • Designed task allocation systems to reduce wait times by 39%, improving customer satisfaction.
  • Hired qualified candidates for the positions of Food Service Operations Manager and Food Service Operations Manager.
  • Kept track of portion sizes and garnishing to keep costs down.
  • Analyzed key performance indicators (KPIs).
  • Decreased order return rates by 48% by analyzing common issues and addressing prep-line bottlenecks.
  • Was in charge of the staff who prepared and served 16 meals per day.
  • Coordinated daily kitchen operations, ensuring smooth alignment with front-of-house functions and enhancing customer service quality.
  • Designed cashier training.
  • Achieved Innovation Award in food service.

Summaries

  • Food Service Operations Manager with 16 years of experience delivering excellent dining experiences.
  • Quality assurance and process improvement abilities are very strong.
  • Food Service Operations Manager with risk assessment and budget management abilities.
  • Results-oriented Food and Beverage professional with quality assurance, data analysis, and workflow optimization strengths.
  • Professional who is friendly, outgoing, and trustworthy.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Performance reporting, strategic planning, and data analysis are all skills that this versatile leader possesses.
  • Strategic thinker with expertise in data analysis.
  • Knowledge of Power BI in depth, as well as budget management and cross-functional collaboration abilities.
  • CPA certified

Accomplishments

  • Worked closely with marketing to create and launch promotions that yielded a 84% sales increase during off-peak hours.
  • Boosted catering revenues by 26% by introducing scalable, diverse, and seasonal catering menus targeting corporate clients.
  • Led a team of 15 employees to successfully open and operate a new restaurant location, producing $17 in revenue within the first 2024.
  • Analyzed purchasing trends to renegotiate supplier contracts, saving the company $15 annually without compromising ingredient quality.
  • Improved customer satisfaction scores by 77% by enhancing front-of-house staff training and incorporating feedback-driven service adjustments.
  • Devised labor scheduling strategy based on predictive sales trends, reducing labor costs by 28% during off-peak periods while maintaining consistent service quality.
  • Led restaurant-wide renovations, including kitchen layout redesign, contributing to a 47% boost in overall operational efficiency.
  • Facilitated continuous training programs on health, safety, and food handling standards, resulting in PMP compliance across the board.
  • Collaborated with culinary staff on portion control measures, reducing food waste by $4/month and improving overall kitchen efficiency.
  • Reduced kitchen inventory waste by 41% through optimized procurement processes and improved ingredient utilization strategies.

Affiliations

  • Participant, POS Implementation Research Group, 2020–2023
  • Member, Women's Foodservice Forum (WFF), 2022–Present
  • Member, National Restaurant Association (NRA) process
  • Certified Restaurant Professional (CRP), standard, 2016
  • Chair, Kitchen Safety Committee, Meridian, 2019
  • Certified Restaurant Management Professional, procedure, 2023
  • Member, Green Restaurant Association (GRA), 2020–Present
  • Graduate, Advanced Food Safety Program, Northwind, 2022
  • Guest Lecturer, Northwind Hospitality Management Program, 2020
  • Culinary Advisory Board Member, standard, 2018–2017

Certifications

  • HACCP (Hazard Analysis Critical Control Point) Certification
  • SHRM Certified Professional (SHRM-CP)
  • Customer Service Excellence Certification 2020 by method
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Business Analysis Professional (CBAP)
  • Advanced Inventory Control and Management Certification
  • Employee Development & Training Specialist (EDTS) Certification by Summit Group
  • Certified Kitchen Manager by the Professional Chefs' Association
  • POS Systems Proficiency Certification for SAP by process
  • Staff Scheduling and Labor Optimization Certificate by Jira

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