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Skills

  • Front and back-of-house coordination
  • Training
  • Process improvement
  • Vendor relationship management
  • Cross-training program implementation
  • RFI Scanners
  • Planning and coordination
  • Contract and Vendor Negotiation
  • Supervision
  • Employee Satisfaction Improvement Initiatives

Work Experiences

  • Actively analyzed customer preferences through surveys.
  • Enforced staff performance and service standards to provide consistent and positive customer experiences.
  • Kept track of portion sizes and garnishing to keep costs down.
  • Analyzed sales data to create actionable strategies, resulting in a 36% increase in average customer spending per visit.
  • Collaborated with the PR team.
  • Assisted in redesigning the restaurant layout.
  • Oversaw the preparation of customer meals and ensured that food was handled safely.
  • Cleaned and inspected food preparation areas to ensure that they were clean and sanitary.
  • Achieved zero violations for 4 consecutive visits.
  • Achieved results within 9 months.

Summaries

  • Ability to recognize method issues and integrate framework solutions to achieve metric.
  • Passionate about creating new dishes and increasing kitchen efficiency.
  • Team leadership, data analysis, and quality assurance are all skills that this versatile leader possesses.
  • Cross-functional collaboration Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Fireside Restaurant Manager is a detail-oriented Fireside Restaurant Manager with 14 years of food service management experience.
  • Program, procedure, and standard are all available.
  • Fireside Restaurant Manager with 8 years of experience delivering excellent dining experiences.
  • Active leader with excellent communication and collaboration skills.
  • Expert in program with a strong aptitude for streamlined and spearheaded.

Accomplishments

  • Successfully managed $system annual budget, reducing operational costs by 61% while maintaining product quality.
  • Worked closely with local event organizers to secure catering contracts, increasing off-premise catering revenue by 49% in 2017.
  • Collaborated with the marketing team to implement targeted social media campaigns, boosting new reservations by 10% within 6 months.
  • Instilled a customer-first service culture by introducing a new service standards program, elevating customer satisfaction scores from program% to category% over 18 months.
  • Coordinated weekly food and liquor inventory with a new system, reducing overstock and spoilage, resulting in annual savings of $4.
  • Improved restaurant cleanliness and health inspection results by 21% following the introduction of new sanitation protocols.
  • Introduced a new vendor negotiation strategy that cut costs by $15 annually while ensuring consistent delivery of quality products.
  • Leveraged data analytics from QuickBooks to monitor sales trends, focusing on underperforming menu items, ultimately increasing revenue by $12 over 2019.
  • Negotiated with key suppliers to incorporate sustainable products into the supply chain, reducing the restaurant’s environmental footprint by 62% over 2021.
  • Collaborated with local producers to launch farm-to-table events, increasing community engagement by 51% and driving foot traffic by 13.

Affiliations

  • Active member of the International Hotel & Restaurant Association (IHRA), applying industry trends and best practices to enhance restaurant operations.
  • Graduate of the Restaurant Leadership Conference 2024, focusing on restaurant trend forecasting, leadership, and operational growth.
  • Member of the American Institute of Wine & Food (AIWF), incorporating seasonal and local ingredients into menu planning.
  • 15-year member of the American Culinary Federation (ACF), with a focus on enhancing menu offerings and food preparation standards.
  • Member of the Women’s Foodservice Forum (WFF), promoting diversity and gender equity within the restaurant management profession.
  • Certified in Restaurant Revenue Management (RRM) 2019, increasing revenue per hour and maximizing table turnover.
  • Certified in Conflict Resolution from the Conflict Resolution Network (CRN), improving staff and customer dispute management solutions.
  • Certified in Event Planning by the Meeting Professionals International (MPI), incorporating expert strategies into restaurant event execution.
  • Member of Toastmasters International, developing enhanced communication skills for improving employee and customer interactions.
  • Member of the International Association of Culinary Professionals (IACP), integrating new culinary techniques and trends.

Certifications

  • Alcohol Seller/Server Certification - Illinois
  • Restaurant Revenue Management Certification Ironclad Systems
  • Sustainability in Food Service Operations Certificate - Beacon Labs
  • Food Waste Management Certificate - Brightline
  • Certified Frontline Hospitality Leader (CFHL)
  • CompTIA Network+
  • Certified Public Accountant (CPA)
  • Certified Business Analysis Professional (CBAP)
  • Food Allergy and Sensitivity Certification - Brightline
  • Salesforce

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