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Skills

  • Dinner service planning
  • Interpersonal and written communication
  • Workflow planning
  • Category equipment
  • Risk management processes and analysis
  • Team Leadership
  • Problem resolution
  • Supply Chain Management
  • Staff supervision
  • Cross-functional team collaboration

Work Experiences

  • Identified
  • Organized and managed food service training for employees to learn about risk assessment, stakeholder engagement, and project management.
  • Improved locomotive material expense tracking by 16%.
  • Ensured
  • Made a proposal
  • Assigned shifts to 8 employees and scheduled them.
  • Gave customers clear demonstrations of alarm systems so they could learn how to use each feature.
  • Was in charge of the staff who prepared and served 7 meals per day.
  • Measured yardage and looked for stray golf balls.
  • Kept meticulous records of what customers wanted and ordered, which helped to boost profits when they returned at a later date.

Summaries

  • Excellent communicator and team player looking for a position as a QA analyst with a forward-thinking company.
  • Collaborate with commercial lenders to achieve sales targets.
  • a resourceful customer service specialist looking to apply her skills in an A/P or A/R role with a forward-thinking company.
  • Pragmatic
  • With extensive beverage and food knowledge, he is a fine dining expert and a cheese connoisseur.
  • Exceptional budget management resulted in a savings of 6% in 6 months.
  • To handle demanding project management needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Service-driven
  • Dependable and courteous self-starter and team player seeking to apply previous experience to a category position with a forward-thinking organization.
  • Deadline-driven

Accomplishments

  • Documented and resolved standard which led to framework.
  • Streamlined vendor management processes, reducing ingredient delivery delays by 76% and cutting food waste by 13%.
  • Directed a kitchen team of 17 employees to smoothly run a high-volume restaurant with average revenues exceeding 14 annually.
  • Designed rotating specials menus based on seasonal products, which led to a 33% reduction in overall food costs.
  • Certified all staff with PMP, ensuring we met industry compliance and improved operational efficiency by 19%.
  • Designed and implemented a waste reduction plan, cutting food waste by 24% and saving 6 in yearly food costs.
  • Increased sales 3% over the past year.
  • Developed and launched a staff recognition program that increased employee retention by 57% and reduced absenteeism by 15 days annually.
  • Increased annual restaurant earnings by 64% after introducing an innovative menu revamp and improving customer outreach strategies.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • National Registry of Food Safety Professionals (NRFSP)
  • Hospitality Financial and Technology Professionals (HFTP)
  • Institute of Food Technologists (IFT)
  • ServSafe Food Handling Certification
  • National Restaurant Association Educational Foundation (NRAEF)
  • Food Marketing Institute (FMI)
  • Association for Healthcare Foodservice (AHF)
  • Restaurant Facility Management Association (RFMA)
  • American Culinary Federation (ACF)
  • Jaycees

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • First Aid/CPR Certified
  • Inventory Control and Management Certification
  • Certified Culinary Manager (CCM)
  • Apple Certified Associate (ACA)
  • OHSAS 18001 Certification in Food Safety
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Google Certified Professional Cloud Architect
  • Purchasing and Inventory Management Specialist Certification
  • Digital Marketing for Restaurants Certification

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