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Skills

  • Customer service
  • Domestic and International Experience
  • CRM Systems
  • Contract auditing
  • Client-focused
  • Supply replenishment
  • Customer satisfaction
  • Expense control
  • Health and safety compliance
  • Quick learner

Work Experiences

  • Established
  • Made a decision.
  • Increased sales by 17% over a two-year period.
  • Identified appropriate system solutions within the anticipated price range by determining customer needs through careful and active listening skills.
  • Completed the work outlined on the repair order with efficiency and accuracy.
  • Had planned ahead.
  • Sought advice.
  • Did some research.
  • On-site training was provided by me.
  • Informed guests about daily specials and menu options, allowing them to make informed decisions about appetizers, entrees, and desserts.

Summaries

  • Multi-tasking, self-motivated leader with experience expanding network connections, persuading customers to buy products, implementing pricing models, inventory control and projections, territory development, and uncovering customer needs to deliver solutions.
  • I worked on films that screened at Asians on Film Festival, Boston International Film Festival, Tri-Cities Fantastic Fest, and Mile High Horror Film Festival, among others.
  • Framework and process are examples of abilities.
  • Adaptive team player looking for a position as a fleet maintenance supervisor with a forward-thinking company.
  • Articulate
  • Adaptable, tenacious, and capable project manager with over 2 years of experience leading teams, resolving conflicts, networking with prospects, and managing budgets to maximize profits.
  • Leadership skills that have been demonstrated to drive enterprise optimization goals and improve organizational operations.
  • dependable self-starter looking for a position as a customer resolution specialist with a forward-thinking company.
  • Service-driven
  • Seasoned

Accomplishments

  • Increased sales 18% over 18 months.
  • Resolved product issue through consumer testing.
  • Established relationships with 6 local food suppliers, ensuring fresh, sustainable ingredients while cutting costs by 21%.
  • Facilitated cross-functional collaboration with event planning teams, resulting in $13 in additional yearly event catering revenue.
  • Led a team restructuring effort across 10 restaurant locations, improving operational efficiency by 69%.
  • Developed and implemented profitability analysis models, identifying underperforming menu items and boosting revenue by $8 per month.
  • Improved kitchen layout and design, raising daily output by 47% during peak times while cutting overhead costs by $11.
  • Collaborated with team of 13 in the development of method.
  • Led a complete overhaul of food safety processes, obtaining a perfect health safety inspection score in 2022.
  • Increased EBITDA by 80% in one year through careful cost analysis and menu optimization.

Affiliations

  • Completed ServSafe Food Protection Manager Certification - 2018
  • Guest Chef Speaker at framework, offering mentorship in sustainable cuisine and purchasing practices - 2015
  • Certified Executive Chef (CEC) with American Culinary Federation - 2017
  • Lead participant in Corporate Executive Chef Program at framework - 2023
  • Guest Instructor at initiative, teaching advanced techniques in method - 2020
  • Affiliated with Slow Food USA to promote farm-to-table dining practices and sustainable sourcing - 2020-Present
  • Collaborated with local suppliers on the Farm-to-Fork initiative in Raleigh, boosting local food sourcing by 38% - 2015
  • Active participant in Denver Chamber of Commerce, boosting local dining experiences and tourism - 2017
  • Member, Craft Beverage Institute, helping connect local suppliers to restaurant beverage programs - 2016-Present
  • Received Certified Hospitality & Revenue Manager (CHRM) Certification - 2016

Certifications

  • Certified Foodservice Management Professional (FMP), authorized by the National Restaurant Association
  • Certified Master Chef (CMC), accredited by the American Culinary Federation (ACF)
  • Cost Control and Budgeting Certification, awarded by method
  • Food Safety & Hygiene Certification, provided by program or equivalent
  • OSHA Food and Safety Certification, approved by the Occupational Safety and Health Administration (OSHA)
  • Mastery in Restaurant Revenue Management Certification, provided by Summit Group
  • Association for Project Management (APM)
  • Hazard Analysis & Critical Control Points (HACCP) Manager Certification, endorsed by method
  • Advanced Certificate in Restaurant Operations Management, accredited by standard
  • Certified Hospitality Supervisor (CHS), certification by the American Hotel & Lodging Educational Institute

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