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Skills

  • Cost controls
  • Supervision
  • Financial reporting and analysis
  • Program equipment
  • Food inventory and waste reduction
  • Budget creation and maintenance
  • Cross-functional team collaboration
  • Recruitment
  • Cost-effective purchasing strategies
  • Kitchen equipment operation and maintenance

Work Experiences

  • Achieved compliance with state and local regulations.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Boosted customer satisfaction by 79%.
  • Awarded in 2019 for exceptional customer service.
  • Achieved compliance with all state and local regulations within two years, including implementing required Six Sigma training.
  • Achieved $5 in annual cost savings.
  • Achieved a 83% improvement in overall staff retention.
  • Created partnerships with framework vendors, enhancing menu offerings and boosting customer satisfaction by 40%
  • Boosted loyalty program membership by 65% through targeted campaigns, adding $13 in revenue monthly.
  • Decreased costs by $3.

Summaries

  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved annual cost reductions of $6.
  • Achieved a 65% labor cost reduction annually.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Costs were consistently reduced while profits were increased.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Achieved 45% savings on ingredients.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Professional who is personable, responsible, and hardworking.
  • Kitchen Manager with a passion for working with high-performing teams.

Accomplishments

  • Reduced food waste by 18% by overhauling inventory management and daily prep procedures.
  • Executed comprehensive customer loyalty programs leading to a 7% increase in repeat customers over 18 months.
  • Collaborated with the marketing department to promote seasonal specials, increasing foot traffic by 30% during the targeted period.
  • Orchestrated the launch of a new dinner menu, resulting in a $213,000 increase in daily revenue.
  • Revised food preparation processes based on customer reviews and feedback, resulting in a 84% improvement in food quality scores.
  • Mentored a team of 10 assistant managers, resulting in 13 promotions within a three years window.
  • Led efforts to achieve OSHA certification within 6 months, improving the restaurant's adherence to food safety standards.
  • Managed a budget of $13 for staff development and training, leading to a 21% improvement in employee performance evaluation scores.
  • Achieved 28% reduction in operating costs through improvement in bulk purchasing and vendor negotiations.
  • Successfully completed a front-of-house redesign, boosting seating capacity by 11% and increasing average revenue per shift.

Affiliations

  • Lions Club
  • Society for Hospitality and Foodservice Management (SHFM)
  • International Food and Beverage Association (IFBA)
  • Hospitality Financial and Technology Professionals (HFTP)
  • Foodservice Equipment Distributors Association (FEDA)
  • American Medical Informatics Association
  • American Culinary Federation (ACF)
  • Institute of Food Technologists (IFT)
  • Project Management Institute
  • International Association of Culinary Professionals (IACP)

Certifications

  • CompTIA Security+
  • Project Management Professional (PMP)
  • CompTIA Network+
  • Financial Management for Restaurants Certificate - method
  • CompTIA A+ Technician
  • Certified Restaurant Supervisor (CRS - National Restaurant Association)
  • First Aid/CPR Certified
  • Certified Public Accountant (CPA)
  • Certified Public Accountant
  • Certified Business Analysis Professional (CBAP)

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