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Skills

  • Team management
  • Culinary innovation and recipe development
  • Revenue growth strategy
  • Customer Retention Strategy
  • Restaurant process optimization
  • Kitchen staff training and development
  • Regulatory compliance and risk management
  • Team building
  • Foodservice technology implementations
  • Operations scalability

Work Experiences

  • Oversaw the delivery of framework project by process team, which resulted in procedure.
  • Achieved Outstanding Service Award for culinary innovation in 2017.
  • Advised on the creation of a mobile-responsive restaurant website, resulting in increased reservations by 71%.
  • Looked at a variety of organizational systems to see if there were any issues with workflow, communication, or resource utilization.
  • Used Asana to collect, organize, and model data.
  • Achieved annual cost savings of $6.
  • Achieved year-over-year sales growth of 70% %.
  • Solved framework issues, improved operations, and provided excellent customer service.
  • Achieved results over one year.
  • Investigated and conducted research in process improvement, project management, and data analysis.

Summaries

  • Achieved 85% cost reduction.
  • Boosted customer engagement and loyalty.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the framework business.
  • Astute consultant well-versed in staff training and kitchen development, helping to optimize team performance and cut turnover rates.
  • Conducted staff training programs.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Achieved results in just three years.
  • Within Miscellaneous, senior Food and Beverage Consultant and outstanding performer in project management and data analysis.
  • Strengths in stakeholder engagement and risk assessment backed up by Miscellaneous training.
  • Helping business leaders understand all aspects of operations is something I'm used to.

Accomplishments

  • Introduced sustainable sourcing practices, increasing the use of local and organic products by 68% over several months.
  • Reduced food and beverage costs by 78% through tighter inventory management and vendor negotiations.
  • Conducted competitor analysis that identified pricing gaps, allowing for strategic price adjustments and a 30% increase in profit margin.
  • Collaborated with team of 13 in the development of category.
  • Initiated partnerships with procedure, reducing delivery lead time and streamlining food and beverage procurement.
  • Achieved metric, improving the restaurant’s compliance with category standards.
  • Trained over 10 new employees on food safety standards, leading to a 36% improvement in food safety audit scores.
  • Led menu redesign project, enhancing user accessibility and improving order accuracy using visual aids and digital components.
  • Developed training materials focused on guest interaction, with overall customer satisfaction improving by 38%.
  • Facilitated cross-departmental meetings to improve the synchronization between front-of-house and back-of-house, reducing order errors by 62%.

Affiliations

  • International Franchise Association (IFA)
  • Toastmasters
  • International Association of Culinary Professionals (IACP)
  • National Restaurant Association (NRA)
  • Association of Nutrition and Foodservice Professionals (ANFP)
  • Association for Computing Machinery
  • National Association of Social Workers
  • Lions Club
  • American Culinary Federation (ACF)
  • Food Marketing Institute (FMI)

Certifications

  • Project Management Professional (PMP) - PMI, tailored to F&B projects
  • Customer Experience Management (CEM) Certification - Certified Customer Experience Professionals (CXPA)
  • Wine and Spirits Education Trust (WSET) Level 3 Award in Wines
  • Hospitality Financial and Technology Professional (HFTP) Certification
  • Foodservice Management Professional (FMP)
  • Salesforce
  • Sustainable Food Systems Certification - Cornell University
  • ServSafe Food Protection Manager Certification
  • Certified Restaurant Executive (CRE) - initiative
  • Certified Hospitality Trainer (CHT) – American Hotel & Lodging Educational Institute

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