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Skills

  • Supplier relationship management
  • Food production management
  • Employee retention in high-stress environments
  • Supervision
  • Collaboration with front-of-house staff
  • Recipes and menu planning
  • Process improvement
  • Communications
  • Food storage and cross-contamination prevention
  • Food preparation and ticket handling optimization

Work Experiences

  • Was in charge of food costs and inventory management.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Achieved labor cost savings of $11 per month.
  • Adapted sanitary and operational procedures to meet new system regulations effectively, ensuring that the business remained compliant during night-time hours.
  • Achieved an framework% impact on food cost control.
  • Accounted for fluctuating night-time customer volumes.
  • Collaborated with senior management and bar staff.
  • Devised and implemented effective strategies to improve restaurant performance, streamline food preparation processes, and boost efficiency in a variety of areas.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Addressed maintenance needs promptly.

Summaries

  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • Collaborated with cross-functional teams to enhance food preparation during peak hours, successfully cutting late order delays by 75% through time management initiatives.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • With ServiceNow training, I am knowledgeable about metric management.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Multitasking expert with a methodical approach.
  • Night Kitchen Manager is a multi-talented Night Kitchen Manager who is consistently rewarded for planning and operational improvements.
  • Talented chef with 12 years of experience preparing and serving a wide range of foods.
  • Multitasking, safety management, and decision-making skills are all strengths.
  • Advanced sous chefs into higher kitchen roles.

Accomplishments

  • Monitored and improved night-shift food storage protocols, reducing food spoilage costs by $212,000 per year.
  • Documented and resolved initiative which led to process.
  • Ensured complete kitchen station setups for every shift, minimizing downtime and meeting 4% of daily quota during night hours.
  • Supervised effective resolving of escalated customer complaints, reducing negative feedback by 59%.
  • Resolved product issue through consumer testing.
  • Achieved and maintained a sanitation audit score of category through proactive late-night kitchen hygiene protocols.
  • Reorganized kitchen storage areas to optimize ingredient access, lowering prep time by 38%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with the head chef to redesign the late-night menu, improving variety and accommodating seasonal ingredients.
  • Enforced nightly closing standards, reducing reopening delays by 63% due to cleanliness and equipment maintenance.

Affiliations

  • Society of Human Resource Management
  • Chef and Restaurateur Association of Columbus (CRA) membership
  • North American Association of Food Equipment Manufacturers (NAFEM) member
  • Nightlife Hospitality Professionals (NHP) Club
  • Collaborator with local chapter of Farm-to-Table Association
  • Association for Supply Chain Management (APICS)
  • National Association of Social Workers
  • Food Management Institute (FMI) affiliate membership
  • American Marketing Association
  • ServSafe Food Protection Manager Certification

Certifications

  • HACCP (Hazard Analysis Critical Control Point) Certification
  • ServSafe
  • Certified in Foodservice Sanitation standard
  • Certified Supervisor of Foodservice Operations
  • Cisco Certified Network Associate (CCNA)
  • Certified Dietary Manager (CDM)
  • Google Certified Professional Cloud Architect
  • Certified Business Analysis Professional (CBAP)
  • Certificate in Hospitality Management standard
  • First Aid and CPR Certification

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