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Skills

  • Cross-functional collaboration with chefs and other department heads
  • Relationship development
  • Problem resolution
  • Staff training and development
  • MS Office
  • Conflict resolution
  • Budgeting
  • Organization
  • Workflow planning
  • Customer service

Work Experiences

  • Plan and designate shifts and hours for 4 employees' schedules.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Achieved savings of $16.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Decreased labor costs by 37%.
  • Achieved a Innovation Award for excellence in food safety compliance.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Coordinated dining services for private corporate events, managing budgets upwards of $39,000 with precision and client satisfaction.
  • Collaborated with the senior leadership team to forecast sales and dining trends, ensuring proper resource allocation for the following quarter.
  • Achieved a $9 revenue increase in 2023.

Summaries

  • Performance reporting and risk assessment, a well-rounded leader with a talent for supervising employees.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Costs were consistently reduced while profits were increased.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Achieved an employee retention rate of 44%.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.

Accomplishments

  • Compiled and analyzed sales data using Asana, providing actionable insights to improve menu offerings and pricing strategies.
  • Led the implementation of a new point-of-sale (POS) system, resulting in a 40% increase in operational efficiency during peak dining hours.
  • Devised training plans for front and back of house staff on allergen safety, reducing cross-contamination incidents by 32% over 18 months.
  • Documented and resolved framework which led to standard.
  • Spearheaded eco-friendly waste reduction initiatives, lowering food waste by 55% and contributing to green certification achievements.
  • Coordinated staffing schedules and payroll processes for 2 employees, ensuring accurate and timely payments while reducing payroll discrepancies by 52%.
  • Developed a seasonal staff guide that improved onboarding processes and reduced overall training time by 10 days.
  • Worked closely with the culinary team to ensure all menu items followed strict nutritional standards, adhering to dietary guidelines for Lean.
  • Initiated cost-saving measures by streamlining vendor contracts and supply ordering, reducing food costs by 82% annually.
  • Resolved product issue through consumer testing.

Affiliations

  • ServSafe Certified Manager Lean
  • American Medical Informatics Association
  • International Catering Association (ICA)
  • Toastmasters
  • National Safety Council (NSC) – Foodservice Safety
  • Institute of Food Technologists (IFT)
  • Project Management Institute
  • Association for Healthcare Foodservice (AHF)
  • Society of Women Engineers
  • Meeting Professionals International (MPI)

Certifications

  • Certified Foodservice Professional (CFSP)
  • Project Management Professional (PMP)
  • Certified Supervisor of Food Safety (CSFS)
  • Hospitality Leadership and Management Certification from Northwind
  • Certified Professional in Management (CPM) - Beacon Labs
  • Apple Certified Associate (ACA)
  • Certified Restaurant Manager (CRM) by metric
  • National Restaurant Association’s ServSafe Manager Certification
  • Certified Hospitality Supervisor (CHS) by the American Hotel & Lodging Educational Institute
  • Salesforce

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