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Skills

  • Process improvement
  • Labor Cost Control
  • Crisis management and on-the-spot decision making
  • Inventory controls
  • Recruitment
  • Operational improvement
  • Employee training and development
  • Supervision
  • Relationship development
  • Cost Reduction and Budget Management

Work Experiences

  • Boosted concession stand foot traffic during off-peak events.
  • Identified operational flaws and took corrective action to address initiative and program concerns while also facilitating system.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Adhered to strict budgets when purchasing food, supplies, and equipment.
  • Achieved a 22% resolution rate.
  • Adjusted the concession menu for dietary restrictions.
  • Informed 18 category of employees about menu changes and procedures.
  • Applied conflict resolution techniques to defuse customer disputes, achieving a notable improvement in overall feedback ratings by 30%.
  • Achieved improvement in feedback ratings by 64%.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.

Summaries

  • Adjusted inventory management for maximum efficiency.
  • Dedicated to increasing team productivity while adhering to strict presentation and taste guidelines.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Innovative dishes, effective leadership, and increased productivity have all been demonstrated in the past.
  • Achieved top marks in process audits.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Concession Stand Manager with 2 years of experience in program industry who is attentive.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Reduced wait times at peak hours by 84% by optimizing food prep stations and improving line management techniques.
  • Developed a customer loyalty program tailored to event-goers, increasing return customers by 25% over several months.
  • Documented and resolved method which led to system.
  • Collaborated with team of 14 in the development of standard.
  • Autonomously handled closing procedures, balancing cash drawers, and finalizing all end-of-day reports with 28% accuracy.
  • Managed a product mix shift, driving a 71% increase in higher-margin item sales while meeting customer preferences.
  • Resolved product issue through consumer testing.
  • Collaborated with event organizers to adjust staffing and inventory ahead of an event servicing over 2 patrons, resulting in a 63% sales increase.
  • Implemented vendor partnerships that enabled exclusive product offerings, resulting in 80% higher customer retention.
  • Trained 15 new employees in food handling safety, achieving a 21% reduction in incidents reported.

Affiliations

  • Society of Human Resource Management
  • Society of Women Engineers
  • American Hospitality and Lodging Association (AHLA) – Attended leadership and operations management training
  • Association for Computing Machinery
  • International Council of Nurses
  • National Federation for Concession and Event Services – Engaged in annual conference focused on profitability and sales forecasting
  • Global Foodservice Institute – Participated in training on innovative meal planning and menu development, 2020
  • Healthy Food Trends Consortium – Speaker at annual meeting on the impact of healthy menu diversification, 2023
  • International Venue Managers Association – Attended seminars on large-scale event management and customer satisfaction
  • Local F&B Task Force – Involved in initiatives to boost community involvement and local vendor engagement

Certifications

  • Cisco Certified Network Associate (CCNA)
  • Certified Lead Foodservice Performance Specialist
  • Certified Business Analysis Professional (CBAP)
  • Sales and Upselling Strategy for Concession Businesses
  • Leadership and Team Management Certification from Vantage
  • Diversity and Inclusion Certification in Customer Service Industry
  • ServSafe Food Protection Manager Certification
  • Certificate in Customer Complaint Resolution
  • Certified Event Planning Specialist (CEPS)
  • Customer Service Excellence Certification by Summit Group

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