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Skills

  • Budgets
  • Supply chain optimization
  • Kitchen staff coordination
  • Event catering for high-capacity audiences
  • Employee mentorship and coaching
  • Sanitizing understanding
  • Food preparation techniques
  • Employee retention programs
  • Recruitment
  • Conflict resolution

Work Experiences

  • Collaborated on cross-training initiatives, enabling staff to support multiple kitchen stations, enhancing versatility by 57%.
  • Achieved zero incidents over 9 months of operation.
  • Achieved set performance metrics.
  • Informed 13 metric of employees about menu changes and procedures.
  • Created individualized training materials for each kitchen role.
  • Achieved Six Sigma for kitchen cleanliness.
  • Completed a PMP.
  • Applied performance evaluation metrics consistently across staff to drive improvements in both food prep speed and quality metrics.
  • Addressed service quality issues.
  • Was in charge of food costs and inventory management.

Summaries

  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Adept at handling large-scale events.
  • Achieved a Outstanding Service Award.
  • Achieved savings through strategic supplier negotiations.
  • Boosted employee retention rates by 40%.
  • Achieved zero equipment downtime.
  • Clear understanding of team leadership and budget management as well as strategic planning training.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Achieved significant efficiency improvements.
  • Talented chef with 18 years of experience preparing and serving a wide range of foods.

Accomplishments

  • Played a key role in integrating a point-of-sale system, resulting in improved transaction process time by 46%.
  • Effectively managed kitchen operation during high-traffic events, ensuring a 70% improvement in staff punctuality and workflow execution.
  • Directed a multi-day on-site catering operation for system, serving 3 guests daily while achieving a 40% satisfaction score.
  • Balanced scheduling conflicts by reallocating staff across shifts, leading to an increase in operational efficiency by 64%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Oversaw compliance with OSHA and FDA regulations, resulting in 12 consecutive quarters without a safety violation during inspections.
  • Documented and resolved system which led to standard.
  • Collaborated with team of 5 in the development of initiative.
  • Led a successful transition to a new online ordering system, improving order accuracy and on-time delivery by 72%.
  • Identified and resolved program, which resulted in a 41% improvement in overall kitchen workflow.

Affiliations

  • American Marketing Association
  • Institute of Hospitality
  • Association for Computing Machinery
  • Society of Human Resource Management
  • Academy of Nutrition and Dietetics
  • Hospitality Financial and Technology Professionals (HFTP)
  • Society of Women Engineers
  • Rotary International
  • Association for Supply Chain Management (APICS)
  • Lions Club

Certifications

  • Food Handler Certification Illinois
  • OSHA 10-Hour General Industry Certification
  • SHRM Certified Professional (SHRM-CP)
  • National Restaurant Association Foodservice Management Professional (FMP)
  • Project Management Professional (PMP)
  • Certified Culinary Administrator (CCA)
  • CompTIA Network+
  • Emergency and Crisis Food Service Certification
  • Apple Certified Associate (ACA)
  • Cisco Certified Network Associate (CCNA)

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