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Skills

  • Conflict resolution
  • Regulatory compliance
  • Health department inspection readiness
  • Recipes and menu planning
  • Supply chain logistics
  • Budgets
  • Time management and prioritization
  • Standard equipment
  • Project organization
  • Strategic planning

Work Experiences

  • Plan and designate shifts and hours for 12 employees' schedules.
  • Achieved results within 4 months.
  • Boosted revenues by 48% annually.
  • Conducted bi-weekly staff performance evaluations and set tailored professional development goals, contributing to a 72% boost in overall productivity.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Designed and introduced the restaurant’s first loyalty program.
  • Collaborated with marketing teams to launch community outreach events, increasing local partnerships by 82% and promoting the restaurant’s brand.
  • Collaborated with executive chefs to standardize recipe preparation techniques, which improved overall food consistency and decreased ingredient waste by 78%.
  • Achieved results in 2016.
  • Achieved a 19% retention rate.

Summaries

  • Clear understanding of workflow optimization and process improvement as well as workflow optimization training.
  • Achieved $6 in annual savings.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Professional who is personable, responsible, and hardworking.
  • Director of Dining with 15 years of successful quality assurance and vendor management experience.
  • Exceptional budget management resulted in a savings of 6% in 18 months.
  • Performance reporting and quality assurance, a well-rounded leader with a talent for supervising employees.
  • Achieved 83% improvement in customer satisfaction scores.
  • Director of Dining with over 3 years of program and framework service experience.
  • Achieved a 18% profitability increase.

Accomplishments

  • Improved staff morale by implementing feedback loops and recognition programs, which led to a 53% reduction in turnover rates.
  • Led dining operations for 11 locations, overseeing a staff of 18+ and ensuring excellent guest experiences through consistent service standards.
  • Organized and managed large-scale kitchen renovations, keeping downtime to a minimum, increasing table capacity by 12, and improving operational efficiency by 65%.
  • Initiated a customer feedback program, yielding a 55% increase in positive guest satisfaction ratings over two years.
  • Consistently exceeded profit margin targets by implementing measures that cut unnecessary operational expenses by 57% and optimizing resource utilization.
  • Established a data-driven approach to menu planning, resulting in an ideal balance between profitability and customer demand, with a 72% improvement in gross margins.
  • Reduced meal preparation times by 20% through process enhancements and staff cross-training, improving service speed during peak periods.
  • Documented and resolved framework which led to method.
  • Generated an additional revenue stream by launching a catering service, contributing 64% of total annual revenue in its first year.
  • Successfully launched new rotating seasonal menu, resulting in a 16% boost in sales for specialty dishes during the first quarter.

Affiliations

  • Chefs Collaborative
  • Green Restaurant Association (GRA)
  • American Marketing Association
  • International Association of Culinary Professionals (IACP)
  • Restaurant Facility Management Association (RFMA)
  • National Restaurant Association (NRA)
  • United Fresh Produce Association Farm-to-Table Committee
  • Institute of Hospitality
  • Foodservice Consultants Society International (FCSI)
  • Local Farm-to-Table Working Group Atlanta

Certifications

  • Certified Restaurant Facility Professional (CRFP) – framework
  • Food Cost Control Certification – procedure
  • CompTIA Security+
  • HACCP Certification - International HACCP Alliance
  • Executive Leadership in Food & Beverage Management Certification – initiative
  • Microsoft Certified Systems Engineer (MCSE)
  • Food Allergy Training Certification – standard
  • Labor Cost Control and Optimization Certification – framework
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Public Accountant (CPA)

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