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Skills

  • Inventory controls
  • Managing changing priorities
  • Weights and measures
  • Wine knowledge
  • Building maintenance
  • Cash handling expert
  • Outgoing and energetic
  • Compliance standards
  • Loss prevention training
  • Problem-solving

Work Experiences

  • Identified
  • Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
  • Heavy pallet loads of cases, boxes, and bags were broken down by me.
  • Won
  • Kept track of everything.
  • Was in charge of developing and maintaining the store's creative layout and product merchandising.
  • Rewarded and reprimanded coworkers.
  • Identified relevant vendors, established schedules, and coordinated all inventory delivery, storage, and organization.
  • Cleaned areas on a regular basis to ensure sanitary and safety standards, as well as to improve service flow.
  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Summaries

  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Initiative cuisine, including method and initiative, is well-known.
  • Proven track record of increasing profits by increasing productivity and customer satisfaction.
  • Bar Manager with a strong desire to increase revenue and productivity.
  • Recognized for program, hygienic habits, and dependability.
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Detail-oriented and meticulous, with a track record of keeping businesses afloat financially.
  • Capable of safely lifting 17 pounds to aid in event planning and transportation of necessary equipment.
  • Have an energetic personality and a strong work ethic as Restaurant Owner.
  • By completing meal preparation, dedicated Restaurant Owner ensures excellent products.

Accomplishments

  • Collaborated with local breweries to host themed events that drove a 49% increase in beverage sales.
  • Documented and resolved initiative which led to method.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Introduced a digital menu option, allowing for contactless ordering, which resulted in 53% higher check averages.
  • Created a new dessert option that increased dessert sales by 10 per month.
  • Provided outstanding customer service that contributed to the honor of “Best Grocery Store” in initiative.
  • Established key relationships with local organic farms, reducing ingredient costs by 46% while enhancing overall food quality.
  • Enhanced restaurant ambiance through a complete interior redesign, creating a better dining experience and boosting customer retention by 31%.
  • Recognized for framework.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.

Affiliations

  • Slow Food USA organization member
  • Active participation in the Foodservice Consultants Society International (FCSI)
  • Society for Hospitality and Foodservice Management (SHFM)
  • Member of the National Association of Catering Executives (NACE)
  • Sustainable Food Trade Association (SFTA) Affiliate
  • Active member of the Restaurant Owners' Collective the Northeast
  • James Beard Foundation Affiliate
  • Association for Supply Chain Management (APICS)
  • Society of Human Resource Management
  • American Medical Informatics Association

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • Cisco Certified Network Associate (CCNA)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Restaurant Manager (CRM) – Cedar Works, 2015
  • HACCP (Hazard Analysis Critical Control Point) Certification Summit Group, 2016
  • CompTIA A+ Technician
  • National Restaurant Association Certified Guest Service Professional (CGSP) 2018
  • Certified Public Accountant (CPA)
  • Business Strategy for Food Sector Certification program, 2016
  • Culinary Arts Certificate category, 2019

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