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Skills

  • Employee cross-training programs
  • Kitchen equipment operation and maintenance
  • Relationship development
  • Budgets
  • Standard equipment
  • Project organization
  • Business operations
  • Supervision
  • Kitchen staff coordination
  • Customer satisfaction improvement

Work Experiences

  • Collaborated with procurement to source high-quality ingredients.
  • Achieved a 63% improvement in dining hall ratings.
  • Implemented a framework program and effectively managed employee errors, resulting in a 4% reduction in overall waste.
  • Collaborated with executive chefs on new menu rollouts.
  • Conducted cost analysis of kitchen processes.
  • Conducted regular quality control checks.
  • Achieved a 52% increase in employee retention.
  • Achieved a $6 cost reduction.
  • Adjusted to accommodate dietary preferences.
  • Used previous supply needs and forecasted business levels to estimate required supplies.

Summaries

  • Achieved 53% reduction in labor costs.
  • Strengths in vendor management and risk assessment backed up by Miscellaneous training.
  • Committed to improving customer experiences while lowering costs overall.
  • Maintains a clean and sanitary environment throughout the facility while managing inventory and preventing waste.
  • Multitasking, safety management, and decision-making skills are all strengths.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Clear understanding of strategic planning and vendor management as well as strategic planning training.
  • Achieved improvements within two years.
  • Collaborated closely with procurement and vendors.
  • Achieved a 31% improvement in team performance.

Accomplishments

  • Introduced waste reduction practices, leading to an annual savings of $8 in food costs.
  • Directed staff through the transition of Jira, improving kitchen efficiency by 81% and lowering order fulfillment times.
  • Coordinated hiring processes, decreasing time-to-hire from 16 days to 9 days and elevating team competency.
  • Managed daily operations and team of 14 employees, ensuring timely delivery of over 15 meals per day while maintaining compliance with health and safety standards.
  • Reduced equipment downtime through preventive maintenance schedule, cutting repair costs by $14 annually.
  • Successfully managed must-pass inspections, securing PMP compliance for the dining facility.
  • Redesigned meal preparation workflows, improving meal delivery times by 63% seconds and increasing overall customer throughput.
  • Ensured strict compliance with health regulations, maintaining a sanitary rating of standard across multiple inspections in 2016.
  • Implemented staff training programs focused on food handling safety, resulting in a 65% reduction in kitchen incidents.
  • Implemented portion control best practices, reducing food waste by 52% over a 9 months timeline.

Affiliations

  • National Restaurant Association (NRA)
  • International Association of Administrative Professionals
  • International Council of Nurses
  • International Food Service Executives Association (IFSEA)
  • Society for Hospitality and Foodservice Management (SHFM)
  • Project Management Institute
  • Society of Human Resource Management
  • International Association of Culinary Professionals (IACP)
  • Jaycees
  • American Academy of Chefs (AAC)

Certifications

  • Customer Service Leadership Certification by ICSA
  • Lean Six Sigma Yellow Belt Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP)
  • Certified Hospitality Supervisor (CHS) by AHLEI
  • Food Service Management Professional (FSMP) by NRAEF
  • ServSafe Allergen Certified
  • Food Allergy Training and Certification by Cedar Works
  • Food Safety Digital Training Certification
  • Certified Hospitality Department Trainer (CHDT) by AHLEI

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