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Skills

  • Inventory controls
  • Kitchen staff coordination
  • Team management
  • Employee retention strategies
  • Crisis management and problem-solving
  • Process improvement
  • High-volume dining
  • Project organization
  • Financial reconciliation and cash handling
  • Problem resolution

Work Experiences

  • Complied with local health regulations.
  • Achieved Top Performer for outstanding customer service by maintaining a high satisfaction rate, consistently scoring 58% positive feedback.
  • Controlled expenses by renegotiating vendor contracts.
  • Controlled inventory.
  • Collaborated with marketing on loyalty program roll-out.
  • Achieved Employee of the Year for outstanding customer service.
  • Contributed to an increase in customer return rate.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Controlled expenses by renegotiating vendor contracts and reducing food spoilage by 84% via improved purchasing strategies.
  • Boosted sales by 45% over 2015 through targeted marketing and menu restructuring initiatives.

Summaries

  • Achieved efficiency through effective scheduling.
  • Achieved 4% savings on bulk orders.
  • Committed to improving customer experiences while lowering costs overall.
  • Achieved perfect inspection scores.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Accomplished in implementing customer feedback loops, resulting in actionable insights and an increase in repeat patronage by 16% over 6 months.
  • Astute in controlling costs and reducing spoilage through effective inventory management, cutting expenses by 2 annually.
  • Adept in cost control measures, leading the renegotiation of contracts and achieving 15% savings on bulk orders.
  • Achieved success during peak periods.

Accomplishments

  • Identified and implemented faster order processing strategies, decreasing average wait times by 30% and increasing overall customer gratitude feedback by 25%.
  • Designed an enhanced cash handling protocol, resulting in a 40% reduction in register discrepancies and improved accountability.
  • Forecasted upcoming sales trends and adjusted inventory orders, preventing stockouts for popular items and ensuring product availability during busy periods.
  • Conducted supplier negotiations that led to additional savings of 27% without sacrificing product quality or availability, benefiting overall budget health.
  • Reorganized kitchen layout and storage, leading to a 67% improvement in efficiency and a significant reduction in prep times.
  • Collaborated with team of 13 in the development of procedure.
  • Conducted regular trainings on crisis management to prepare staff for real-time problem-solving, improving customer reaction time during high-stress situations.
  • Successfully rolled out an allergy-aware menu, leading to enhanced guest experiences and improving allergen labeling compliance by 9 standards.
  • Managed food and beverage inventory with a focus on minimizing overstock, maintaining optimal freshness, and saving 56% on monthly waste costs.
  • Successfully negotiated with vendors to reduce supply costs by 66%, contributing directly to improved profit margins.

Affiliations

  • Freemason
  • Local Food Service Managers Association membership for networking and operational best practices
  • Rotary International
  • Member of the National Association of Concessionaires (NAC), focusing on snack bar service models
  • American Culinary Federation (ACF) participation focusing on food innovation and trends in the snack bar industry
  • Chamber of Commerce member networking for local food service businesses
  • Completed the American Red Cross Food Safety and Disaster Preparedness course (2020)
  • Lions Club
  • Participant in the National Food Safety Month campaign organized by NRA
  • Certified Foodservice Management Professional (FMP) via the National Restaurant Association

Certifications

  • Certified Revenue Management Executive (CRME)
  • Certified Professional—Food Safety (CP-FS)
  • ServSafe
  • Apple Certified Associate (ACA)
  • Customer Relationship Management (CRM) Software Certification - category
  • Certified Manager Food Protection (CMFP) by procedure
  • Certified Restaurant Manager (CRM) by National Restaurant Association
  • Staff Training and Development Certification - standard
  • Leadership and Team Building for Hospitality Certification
  • Certified Culinary Manager (CCM) by Meridian

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