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Skills

  • Proficiency in strategic planning
  • Heavy lifting
  • Time management skills
  • Contract auditing
  • Music showcase training
  • Advertising
  • Customer service
  • Computer literate
  • Excel in process
  • Sales

Work Experiences

  • Was responsible for processing up to 10 customer orders per day.
  • Completed the work outlined on the repair order with efficiency and accuracy.
  • Recommendation
  • Reduced
  • Made a proposal
  • Improved locomotive material expense tracking by 17%.
  • Installed, tested, and maintained alarm systems to ensure that they worked properly.
  • Got better.
  • Won
  • Delivered excellent customer service.

Summaries

  • To drive profitability and growth, skilled operations manager with solid experience managing all levels of multiple projects, including budgeting, inventory control, and administration.
  • A quick study who has worked in a variety of design fields to help companies strengthen their brands and grow their revenue.
  • Engaging Executive Chef/General Manager with the ability to communicate and assist customers with menu selections.
  • Financial analysis, reconciliation, mortgage collections, loan documentation, SBA liquidation, credit and risk management assessment, and customer service are all areas of expertise for me.
  • Articulate
  • With 14 years of progressive experience in large-scale corporate banking environments, I am a highly analytical and results-driven banking professional.
  • Ability to complete tasks accurately despite interruptions and competing demands has been demonstrated.
  • 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.
  • Determined sales and marketing professional with 5 years of experience in procedure industry.
  • For future mailings and newsletters, the database has been updated with updated addresses and other alumni contact information.

Accomplishments

  • Improved kitchen layout and design, raising daily output by 47% during peak times while cutting overhead costs by $11.
  • Expanded catering offerings to corporate clients, increasing total catering revenue by $5 in 2019.
  • Introduced sustainable sourcing initiatives, resulting in Excellence Award recognition for environmental excellence in 2024.
  • Increased EBITDA by 80% in one year through careful cost analysis and menu optimization.
  • Resolved product issue through consumer testing.
  • Increased sales 18% over 18 months.
  • Spearheaded a 65% increase in midweek sales by implementing targeted promotions and creative menu pricing.
  • Orchestrated the opening of 14 new restaurant outlets, ensuring adherence to brand standards and meeting financial goals within one year.
  • Negotiated more favorable contracts with food and beverage vendors, leading to 74% lower supply costs over the past year.
  • Collaborated with bar management to design a special wine pairing program, increasing weekly wine sales by $7.

Affiliations

  • Certification in Restaurant Revenue Management through eCornell - 2020
  • Completed ServSafe Food Protection Manager Certification - 2018
  • Completed Advanced Food and Beverage Management Course from system - 2021
  • Guest Chef Speaker at framework, offering mentorship in sustainable cuisine and purchasing practices - 2015
  • Guest Instructor at initiative, teaching advanced techniques in method - 2020
  • Trained in Molecular Gastronomy Techniques at method - 2016
  • Collaborated with local suppliers on the Farm-to-Fork initiative in Raleigh, boosting local food sourcing by 38% - 2015
  • Founding Member, Culinary Tourism Alliance to promote local cuisine and hospitality in Portland - 2019
  • Received Certified Hospitality & Revenue Manager (CHRM) Certification - 2016
  • Organized Annual Chef's Table Event with James Beard Foundation Recognition - 2015-Present

Certifications

  • ServSafe Manager Certification, offered by the National Restaurant Association
  • Certified Gluten-Free Food Service Professional, licensed by the Gluten-Free Food Service Accreditation Program (GFFS)
  • Certified Kitchen Designer (CKD), conferred by the National Kitchen & Bath Association (NKBA)
  • Mastery in Restaurant Revenue Management Certification, provided by Summit Group
  • Eco-Friendly Restaurant Management Certification, accredited by the initiative
  • Farm-to-Table Cooking Certification, provided by system
  • Certified Foodservice Management Professional (FMP), authorized by the National Restaurant Association
  • Association for Project Management (APM)
  • Nutrition and Foodservice Professional Certified (CDM, CFPP), authorized by the Association of Nutrition & Foodservice Professionals (ANFP)
  • Sustainability in Foodservice Certification, endorsed by category

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