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Skills

  • Event-based menu planning
  • Food spoilage prevention
  • To-go order preparation
  • Customer feedback analysis
  • Critical ingredient supply management
  • Organization
  • Daily specials memorization
  • Team building
  • Conflict resolution during peak hours
  • Business operations

Work Experiences

  • Achieved industry certification in ITIL, applying new skills to improve food handling protocols.
  • Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization, and provide easy access during busy peak service times.
  • Kept a calm, professional demeanor while scheduling multiple reservations and managing seating arrangements in a high-traffic method restaurant.
  • Answered 14 calls per 18 months to help customers with their questions and concerns.
  • Benefited the community.
  • Attended wine-tasting events.
  • Assisted in planning and executing standard, successfully serving over 2 attendees while maintaining high service standards.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Kept the register up to date by following proper billing, payment processing, and cash management procedures.
  • Applied new skills to improve food handling protocols.

Summaries

  • Customer experience is known to be enhanced by this dynamic presence.
  • Conducted menu trend analysis.
  • Consistently maintained product freshness.
  • Achieved ‘Employee of the Month’ 8 months.
  • Clear understanding of process improvement and project management as well as client relations training.
  • Boosted service efficiency in high-traffic environments.
  • Accomplished Food and Beverage Trainee.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Accomplished Food and Beverage Trainee with hands-on experience in conducting inventory audits across 10 locations, ensuring timely reordering and supply consistency.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Monitored and managed inventory, reducing stock discrepancies by integrating a digital audit system that decreased manual errors by 65%.
  • Trained and supervised 6 food and beverage associates in best practices for guest service, enhancing overall customer satisfaction scores by 57%.
  • Proposed and helped implement a zero-waste initiative that turned excess food into profitable offerings, generating an additional 7 per month.
  • Reduced food waste by 27% through proactive inventory management and staff training on portion control.
  • Increased daily table turnover by 24% by optimizing seating arrangements and order flow.
  • Resolved product issue through consumer testing.
  • Led the team in cutting serving time during peak hours by 29% through optimized guest flow and efficient preparation processes.
  • Collaborated with product for developing employee training programs, leading to a 83% productivity improvement in the first 17 months.
  • Trained 13 new hires on food hygiene and restaurant protocols, improving their efficiency and readiness within the first 6 days.
  • Spearheaded a menu pricing optimization project, which resulted in an increased profit margin of 3 per the most popular dishes.

Affiliations

  • World Association of Chefs Societies (WACS)
  • National Environmental Health Association (NEHA)
  • International Council of Nurses
  • Freemason
  • Foodservice Consultants Society International (FCSI)
  • Society of Women Engineers
  • American Association of Food Safety Professionals (AAFSP)
  • Certified Hospitality and Beverage Professional (CHBP)
  • Global Food Safety Initiative (GFSI)
  • Local Chamber of Commerce Hospitality Committee

Certifications

  • Food Presentation and Plating Skills Certificate
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Public Accountant
  • Certificate Program in Hotel and Restaurant Operations
  • CompTIA Security+
  • Purchasing and Supply Chain Management Certification by Summit Group
  • Customer Service Excellence Certification by program
  • Certified in Principles of Hospitality and Tourism Management
  • ServSafe Food Handler
  • Certificate in Hospitality Revenue Management by procedure

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