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Skills

  • Wine and liquor expertise
  • Prompt table clearance
  • Territory Sales Experience
  • Operational improvement
  • Health codes compliance
  • Budgeting and cost control
  • Meat slicing expertise
  • Teardowns experience
  • Computer application knowledge
  • Organizational skills

Work Experiences

  • Kept track of business levels and realigned team positions to ensure that customer demands were met to the best of my ability.
  • I've worked in retail for 4 years.
  • Informed 13 initiative of employees about menu changes and procedures.
  • Trained employees in all aspects of their jobs, including food preparation, money handling, and cleaning.
  • Was in charge of balancing tills, handling cash, processing credit card payment batches, and making bank deposits.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Was in charge of handling escalated customer complaints in order to provide complete resolutions and increase customer loyalty.
  • Was in charge of 12 store employees.
  • Investigated the costs and retail strategy of competitors.
  • Informed guests about daily specials and menu options, allowing them to make informed decisions about appetizers, entrees, and desserts.

Summaries

  • An aspiring food service professional and culinary arts student looking for work in a posh fine-dining establishment.
  • Valuable team player who is always willing to pitch in and assist with any task.
  • Exceptional at overcoming obstacles and streamlining processes for maximum efficiency.
  • Motivated restaurant professional with a strong background in team leadership and operations, as well as expertise in mixology, beer, liquor, and wine.
  • Articulate
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Dependable
  • Kitchen Supervisor is a focused Kitchen Supervisor who is committed to learning new skills.
  • Innovative
  • Experience from category roles and ITIL certification courses that is comparable.

Accomplishments

  • Spearheaded the introduction of a kitchen inventory management software, reducing over-ordering and food waste by 21%.
  • Resolved product issue through consumer testing.
  • Implemented a continuous improvement initiative in the kitchen, using performance metrics to track progress and increase operational efficiency by 80%.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Collaborated with team of 6 in the development of metric.
  • Sustained a high performing team and minimized employee turnover.
  • Revamped the kitchen’s equipment maintenance protocol, reducing downtime for repairs by 42% and extending equipment lifespan.
  • Initiated a kitchen cross-training program, improving staff flexibility and reducing labor costs by 32% during off-peak hours.
  • Revised prep station setups to streamline food plating and increase consistency, reducing order errors by 25% during high-volume periods.
  • Reduced kitchen energy costs by 49% through the implementation of energy-efficient cooking equipment and revised operating procedures.

Affiliations

  • National Restaurant Association (NRA)
  • Global Association of Hospitality Managers (GAHM)
  • Association of Information Technology Professionals
  • Alliance for a Healthier Generation - Healthy Out-of-School Time Affiliate
  • Training, and Certifications through Culinary Institute of America (CIA)
  • Association for Supply Chain Management (APICS)
  • Frequent attendee at the International Restaurant & Foodservice Show in Columbus
  • Corporate Foodservice Manager Certification from Vantage
  • Certified Professional Food Manager (CPFM) - PMP
  • Association for Computing Machinery

Certifications

  • First Aid Certification (FA) for Food Handlers - Harbor & Co.
  • Certified Professional in Food Safety (CP-FS) - procedure
  • Certified Culinary Administrator (CCA) - ACF
  • OSHA: Food Handling
  • Level 2 Food Safety and Hygiene for Catering - Highfield Qualifications
  • Certified Business Analysis Professional (CBAP)
  • Microsoft Certified Systems Engineer (MCSE)
  • CompTIA Security+
  • Cisco Certified Internetwork Expert (CCIE)
  • Lean Six Sigma Green Belt Certification

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