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Skills

  • Operational improvement
  • Business operations
  • Customer service
  • Regulatory compliance
  • Recipes and menu planning
  • Conflict resolution
  • Project organization
  • Cleanliness
  • Employee retention and engagement
  • Culinary trends and consumer preferences

Work Experiences

  • Conducted detailed margin analysis.
  • All kitchen staff was hired and managed by me.
  • Coordinated nutritional workshops.
  • Coordinated with marketing teams.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Contributed to a revenue increase of $11.
  • Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.
  • Conducted detailed margin analysis to reassess and reduce food prep costs by 20% while maintaining menu quality.
  • Was in charge of coordinating and organizing all of the restaurant's inventory.
  • Achieved zero health violations.

Summaries

  • Years of progressive leadership experience 6
  • Achieved significant savings of $3.
  • Customer experience is known to be enhanced by this dynamic presence.
  • Within Miscellaneous, senior Assistant Food Director and outstanding performer in risk assessment and budget management.
  • Efficient Assistant Food Director with over 14 years of experience in initiative and program service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the framework business.
  • Clear understanding of risk assessment and performance reporting as well as workflow optimization training.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • To handle demanding client relations needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Assistant Food Director with 6 years of successful cross-functional collaboration and process improvement experience.

Accomplishments

  • Led efforts to introduce new catering services, growing catering revenue by 66% in the first year of operation.
  • Revamped restaurant layout for maximum operational efficiency, resulting in a 17% decrease in bottlenecks during peak service hours.
  • Reduced food costs by 70% through close monitoring of supplier contracts and implementing an automated tracking system.
  • Successfully led cross-department initiatives to improve collaboration between the kitchen, service staff, and management, improving service times by 53%.
  • Collaborated with team of 13 in the development of initiative.
  • Utilized customer feedback surveys to guide a comprehensive menu overhaul, boosting guest satisfaction scores by 16% in less than three years.
  • Successfully introduced a series of dietary-friendly menu items, boosting sales within specific dietary categories like vegan and gluten-free by 16%.
  • Applied food safety knowledge, achieving Six Sigma compliance and enhancing overall kitchen safety culture and standards.
  • Documented and resolved category which led to method.
  • Increased customer retention by leading the revamping of the restaurant's loyalty program, resulting in a 26% increase in repeat diners.

Affiliations

  • Retail Bakers of America (RBA)
  • HACCP Alliance Certification
  • National Association of Nutrition Professionals (NANP)
  • Institute of Culinary Education (ICE) Alumni Association
  • International Association for Food Protection (IAFP)
  • Society of Women Engineers
  • National Farm to School Network
  • Community Food Security Coalition (CFSC)
  • School Nutrition Association (SNA)
  • American Culinary Federation (ACF)

Certifications

  • CompTIA Security+
  • Salesforce
  • Food and Beverage Management Certificate, Cedar Works
  • Food Allergy Training and Safety Certification (Food Allergy Safety Education)
  • Certified Public Accountant (CPA)
  • SHRM Certified Professional (SHRM-CP)
  • Certified Hospitality Supervisor (CHS)
  • ISO 22000 - Food Safety Management Systems Lead Implementer Certification
  • Event Safety and Sanitation Certification
  • Dietetics Technician, Registered (DTR)

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