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Skills

  • Conflict resolution among kitchen staff
  • Relationship development
  • Cross-functional collaboration
  • Process improvement
  • First Aid/CPR
  • Foodservice technology implementation
  • Health and Safety Standards Enforcement
  • Budgets
  • Budget forecasting and management
  • Supply chain optimization

Work Experiences

  • Achieved a cost reduction of $11 annually.
  • Plan and designate shifts and hours for 15 employees' schedules.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Coordinated with external partners and stakeholders to ensure smooth execution of high volume events, serving over 18 guests and receiving Employee of the Year.
  • Achieved 74% internal promotion rate.
  • Achieved Outstanding Service Award status in Salesforce.
  • Collaborated with the finance team.
  • Achieved growth since 2023.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Achieved a retention rate of 68% over 6 months.

Summaries

  • Customer experience is known to be enhanced by this dynamic presence.
  • Strengths in project management and client relations backed up by Miscellaneous training.
  • Achieved operational efficiency from day one.
  • Efficient Director of Culinary Operations with over 3 years of experience in standard and system service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience.
  • Director of Culinary Operations is a multi-talented Director of Culinary Operations who is consistently rewarded for planning and operational improvements.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Accomplished in building high-performance culinary teams.
  • Adept at managing cross-functional teams to integrate branding initiatives into major culinary events, resulting in 75% increased guest satisfaction and earning Employee of the Year.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the method business.
  • Achieved a 48% decrease in turnover.

Accomplishments

  • Researched and integrated new kitchen technologies, boosting operational efficiency by 45% across multiple restaurant locations.
  • Implemented kitchen inventory management solutions that reduced food waste by 42%, saving the company $15 annually.
  • Directed strategic menu cost analysis and ingredient sourcing, reducing average food cost per item by 63%.
  • Documented and resolved standard which led to system.
  • Supervised the onboarding and training of 8 employees during the expansion of 7 regional outlets, resulting in seamless transitions post-launch.
  • Led efforts to modernize the aesthetics and presentation of dishes, receiving Innovation Award from Meridian.
  • Supervised new restaurant openings in Atlanta, achieving target revenue within 5 months and surpassing initial goals by 15%.
  • Mentored and developed a culinary team of 3 employees, resulting in a 35% decrease in staff turnover over a 16-month period.
  • Optimized kitchen workflow leading to a 28% reduction in preparation time during peak hours, resulting in higher customer turnover rates.
  • Headed the launch of a farm-to-table initiative, which saw a 55% increase in customer interest and sustainability recognition in 2018.

Affiliations

  • National Association of Social Workers
  • Culinary Arts & Industry Alliance
  • International Foodservice Editorial Council (IFEC)
  • James Beard Foundation (JBF) Member
  • Foodservice Consultants Society International (FCSI)
  • Research Chefs Association (RCA)
  • Professional Women in Hospitality and Culinary Arts
  • Jaycees
  • International Hotel & Restaurant Association (IH&RA)
  • Association for Supply Chain Management (APICS)

Certifications

  • Kitchen Management Certification – metric
  • Food Waste Reduction Certification – category
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe
  • ProChef Certification – system
  • Certified Restaurant Executive (CRE) – metric
  • Culinary Nutrition Expert Certification – system
  • Lean Six Sigma Green Belt – standard
  • Cisco Certified Network Associate (CCNA)
  • Certified Culinary Administrator (CCA) – American Culinary Federation (ACF)

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