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Skills

  • Business operations
  • Upselling techniques
  • Guest satisfaction enhancement
  • MS Office
  • Operational improvement
  • Staff training and development
  • Food and beverage pairing
  • Budgets
  • System equipment
  • Team management

Work Experiences

  • Achieved zero stockout instances over 3-month period.
  • Actively contributed to team meetings.
  • Achieved a 26% increase in upsold wine packages.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Accurately restocked bar.
  • Answered 10 calls per two years to help customers with their questions and concerns.
  • Collaborated with product to create a rotating seasonal menu.
  • Contributed to a 43% reduction in supply shortages.
  • Contributed to a Innovation Award.
  • Achieved zero violations during 2017 inspections.

Summaries

  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Completed 16-month rotational program, gaining proficiency in menu development, inventory management, and team leadership for high-capacity dining settings.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Achieved zero stockouts.
  • Achieved 100% guest satisfaction.
  • Achieved CPA.
  • Adept at managing complex events.
  • Applied skills in high-capacity dining settings.
  • Adept at quickly learning operational procedures.

Accomplishments

  • Ensured adherence to strict health codes by leading a compliance review, resulting in a successful Six Sigma inspection.
  • Designed and rolled out a new team communication protocol that enhanced kitchen-FOH collaboration, reducing ticket resolution time by 14%.
  • Implemented ticket time tracking systems to accelerate order delivery, decreasing average wait time by 16 minutes.
  • Coordinated closely with the kitchen during a staff shortage, expediting 17 orders without compromising quality or speed.
  • Documented and resolved method which led to system.
  • Assisted with the coordination of a high-volume event, serving 18 guests and meeting all service quality standards under tight deadlines.
  • Initiated health and safety protocols that decreased workplace incidents by 53% within 6 months.
  • Developed a standardized set of portion control procedures to ensure consistency, reducing food waste by 64% in one year.
  • Conceptualized and implemented a rotating menu that maximized ingredient usage, increasing overall profitability by 39%.
  • Collaborated with kitchen staff to design a new seasonal menu, leading to a 85% boost in sales during off-peak hours.

Affiliations

  • International Association of Conference Centers (IACC)
  • Foodservice Equipment Distributors Association (FEDA)
  • Certified Restaurant Manager (CRM) Certification
  • Hotel & Catering International Management Association (HCIMA)
  • Association for Consumer Research (ACR)
  • International Food & Beverage Association (IFBA)
  • Food Management Institute (FMI)
  • Federation of Dining Room Professionals (FDRP)
  • American Culinary Federation (ACF)
  • Global Food Safety Initiative (GFSI)

Certifications

  • Front-of-House Management Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Host Training Certification - system
  • Certified Customer Service Professional (CCSP)
  • Food Allergen Awareness Training Lakeside Partners
  • CompTIA Security+
  • Certified Hotel Concierge (CHHC) - American Hotel & Lodging Educational Institute (AHLEI)
  • Certified Guest Service Professional (CGSP)
  • First Aid/CPR Certified
  • Event Management and Planning Certificate

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