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Skills

  • Data-driven decision making
  • Relationship development
  • Business operations
  • Employee turnover reduction
  • Workforce scheduling
  • Recipes and menu planning
  • Food production management
  • MS Office
  • Customer complaint resolution
  • Problem resolution

Work Experiences

  • Was in charge of food costs and inventory management.
  • Contributed to savings of $15 per month.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Achieved a 27% reduction in double bookings.
  • Continually analyzed performance metrics.
  • Adapted seating arrangements.
  • Implemented a program program and effectively managed employee errors, resulting in a 14% reduction in overall waste.
  • Created and circulated detailed performance metrics, ensuring FOH staff were well-informed and aligned with company targets.
  • Achieved a 17% improvement in operational efficiency.
  • Boosted team morale.

Summaries

  • Adept at forecasting labor needs accurately.
  • Costs were consistently reduced while profits were increased.
  • Achieved annual savings of $3.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Boosted off-peak foot traffic.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • FOH Supervisor has been certified.
  • Achieved a 56% increase in sales.
  • Achieved repeat bookings for high-profile clients.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.

Accomplishments

  • Resolved escalated guest complaints in real-time, increasing repeat customer visits by 58% in 2015.
  • Facilitated daily team communication across FOH and BOH, improving service time by 16% and reducing errors in order processing.
  • Recognized for leadership in reducing overtime wage expenses by implementing more precise shift forecasting and scheduling.
  • Standardized opening and closing checklists, reducing audit discrepancies by 15% and improving cleanliness and readiness scores.
  • Proactively managed inventory oversight, reducing monthly waste by $11 through more accurate forecasting and better supplier relationships.
  • Worked with senior management to create and maintain an annual operational budget, ultimately reducing overhead costs by 41%
  • Trained a team of 14 servers and host staff, fostering a culture of consistent guest satisfaction and dining experiences.
  • Designed a service improvement initiative that cut average table turnover by 4 minutes, increasing revenue during peak hours.
  • Partnered with marketing to launch seasonal menu items, resulting in a 37% increase in special promotion sales over two years.
  • Handled and resolved an average of 4 customer complaints per shift, contributing to a 15% improvement in retention rate.

Affiliations

  • Restaurant Leadership Conference
  • National Restaurant Association
  • Freemason
  • American Medical Informatics Association
  • Hospitality Financial and Technology Professionals (HFTP)
  • National Association of Catering Executives (NACE)
  • National Society of Minorities in Hospitality (NSMH)
  • Association for Supply Chain Management (APICS)
  • Certified Hospitality Trainer (CHT) – American Hotel & Lodging Educational Institute
  • American Marketing Association

Certifications

  • Alcohol Awareness Certification - Ironclad Systems
  • ServSafe Food Protection Manager Certification
  • First Aid/CPR Certified
  • Liquor License Manager Certification (Depending on State/Province)
  • Certified Restaurant Manager (CRM) – Beacon Labs
  • CompTIA A+ Technician
  • Salesforce
  • Advanced First Aid, CPR, and AED Certification - Northwind
  • Conflict Resolution and Mediation Certification - Meridian
  • Responsible Beverage Service (RBS) Certification Raleigh

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