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Skills

  • Problem resolution
  • Supervision
  • Process improvement
  • Food production management
  • Staff management
  • Food safety regulation (e.g., OSHA)
  • Customer service
  • Equipment maintenance
  • Sanitizing understanding
  • First Aid/CPR

Work Experiences

  • Boosted retention rates by 55%.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Coordinated high-profile client tastings.
  • Achieved 57% improvement in leadership capabilities.
  • Informed 13 metric of employees about menu changes and procedures.
  • Achieved 63% savings in ingredient costs.
  • Achieved Top Performer.
  • Collaborated with the research and development team.
  • Boosted labor efficiency by 15%.
  • Cut supplier costs by 57%.

Summaries

  • Adept at analyzing customer data to implement service improvements that led to a 76% rise in customer satisfaction and a corresponding increase in customer loyalty.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Recognized on a regular basis for outstanding performance and contributions to the Government industry's success.
  • Multitasking expert with a methodical approach.
  • Achieved significant food cost reductions of $5.
  • Committed to improving customer experiences while lowering costs overall.
  • Multitasking, safety management, and decision-making skills are all strengths.
  • Aligned products with market needs.
  • Within Government, senior Food Field Director and outstanding performer in team leadership and client relations.
  • Adept at cross-functional collaboration.

Accomplishments

  • Piloted a workflow improvement initiative that reduced prep time by 85% and boosted workforce productivity by 81%.
  • Collaborated with local farmers to introduce sustainable and organic ingredients, achieving 22% organic menu participation.
  • Developed a food pricing strategy based on market trends, increasing gross margin by 85% within two years.
  • Initiated a workforce optimization strategy using Adobe Creative Suite, which resulted in 70% reduction in labor costs across all locations.
  • Designed and executed sustainability workshops for management teams, achieving a 49% reduction in food waste within three years.
  • Implemented a cutting-edge, real-time kitchen management system which improved labor efficiency by 15% and cut waste by 15 annually.
  • Resolved product issue through consumer testing.
  • Mentored and trained 10 team members in leadership roles, resulting in 19% improvement in kitchen teams’ operational efficiency.
  • Conducted market trend analysis across Portland, leading to a data-driven expansion strategy that boosted revenue by 6 within the past year.
  • Integrated SAP to standardize kitchen operation workflows, cutting order prep times by 48% and improving order accuracy by 21%.

Affiliations

  • Farm to Table Association – Contributed to food travel time reduction discussions and local sourcing strategies.
  • National Restaurant Association (NRA) – Engaged in continuing education programs focused on food safety, supply chain management, and sustainability initiatives.
  • Produce Marketing Association (PMA) – Member, engaged in initiatives to improve fresh produce distribution and customer satisfaction.
  • Supply Chain Council (SCC) – Engaged in benchmarking studies and best practices for reducing inefficiencies in foodservice supply chains.
  • Association for Supply Chain Management (APICS)
  • American Medical Informatics Association
  • Local Restaurant Association – Actively engaged in Raleigh food-service operational discussions and community-based distribution systems.
  • United States Personal Chef Association (USPCA) – Engaged in forums to further the farm-to-table movement and fresh, local ingredient sourcing.
  • Rotary International
  • Society of Human Resource Management

Certifications

  • Certified HACCP Auditor (CHA)
  • ISO 22000 Lead Auditor Certification
  • SHRM Certified Professional (SHRM-CP)
  • Certified in Risk and Information Systems Control (CRISC)
  • Food Safety Preventative Controls Lead Instructor (FSPCA)
  • Certified Professional - Food Safety (CP-FS) - program
  • Certified Food Scientist (CFS) - IFT
  • Food Defense Coordinator Certification - Northwind
  • ServSafe Food Protection Manager Certification
  • Microsoft Certified Systems Engineer (MCSE)

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