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Skills

  • Materials preparation
  • Strong verbal communication
  • User interface understanding
  • Cost control and budgeting strategies
  • Event coordination and revenue generation
  • Compliance with local and federal health regulations
  • Interpersonal and written communication
  • Data-driven decision making
  • Vendor relationship management
  • Self-motivated

Work Experiences

  • Coordinated production schedules.
  • Bought food and built strong relationships with vendors.
  • Collaborated on a new service model.
  • Boosted operational efficiency through daily performance tracking metrics, improving staff productivity by 70%.
  • Analyzed trends in customer preferences.
  • Achieved lower costs for seasonal ingredients.
  • Boosted operational efficiency.
  • Safeguarded the company, its employees, and its customers by monitoring alcohol consumption and adhering to legal service requirements.
  • Achieved a 41% lower price.
  • Achieved a 80% growth in customer loyalty programs.

Summaries

  • Achieved decreased turnover rates by 20% in 2019.
  • Adept at working with chefs to refine offerings.
  • Boosted overall profitability.
  • Achieved premium ingredients sourcing at 24% lower prices.
  • Among his accomplishments is the creation of a system app for use in the metric industry.
  • Advocated for farm-to-table initiatives.
  • Conducted monthly food cost analysis.
  • Assistant Director of Food with a strong background in vendor relations and procurement. Successfully reduced supply chain delays by 22% through improved vendor communication and contract negotiations.
  • Analyzed supply patterns.
  • Boosted kitchen efficiency metrics by 45%.

Accomplishments

  • Developed a new seasonal menu that increased customer satisfaction ratings by 44% during standard.
  • Documented
  • Coordinated successful catering for corporate events leading to a 17% increase in repeat business.
  • Established
  • Advised
  • Reduced
  • Created
  • Won
  • Increased
  • Recorded

Affiliations

  • Member, National Restaurant Association - Participated in annual conferences focused on operational efficiency, food waste reduction, and sustainability.
  • Certified Culinary Administrator (CCA) - National Certification that showcases advanced-level foodservice management and culinary expertise.
  • ServSafe Food Protection Manager Certification - Ensuring compliance with state and federal food safety regulations.
  • Certification in Event Production & Coordination - Acquired advanced skills related to large-scale event execution and driving seasonal revenue.
  • Hospitality and Tourism Management Certification - Enhanced knowledge of economizing food-service operations within a tourism-heavy market.
  • Food Management Professional (FMP) - Certification that verifies knowledge and expertise in large-scale foodservice management.
  • Certified Food & Beverage Executive (CFBE) - Credential earned for demonstrating strategic food & beverage management capability.
  • Contributor, Food & Beverage Research Journal - Published articles on food waste reduction techniques and revenue optimization strategies.
  • Participant, Local Vendor Outreach Initiatives - Partnered with local suppliers to drive increased sustainability and reduced food costs.
  • Member, American Culinary Federation (ACF) - Continued education through culinary certifications and networking in the food service industry.

Certifications

  • Certified Specialist of Spirits & Wine (CSS/CWS) – framework
  • Certified Professional in Food Safety (CP-FS) – Northwind
  • Allergen Awareness Certification – system
  • Certified Hospitality Revenue Manager (CHRM) – Brightline
  • Sustainability in Food Operations Certification – Vantage
  • Inventory and Cost Control Certification for Culinary Professionals
  • Certified Protection Officer (CPO)
  • Certified Culinary Administrator (CCA) by American Culinary Federation
  • Certified Food and Beverage Executive (CFBE) - Beacon Labs
  • CPFM – Certified Professional Food Manager by process

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