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Skills

  • Food quality assurance
  • Customer issue resolution
  • Labor Cost Reduction
  • Client Satisfaction Improvement
  • Event catering service enhancements
  • Customer traffic increase strategies
  • Distribution path determination
  • Food safety protocol enforcement
  • Food production management
  • Commercialization

Work Experiences

  • Devised and implemented effective strategies to improve restaurant performance, streamline food preparation processes, and boost efficiency in a variety of areas.
  • Designed metric-based performance evaluations for kitchen staff.
  • Oversaw a team of skilled kitchen workers who prepared and served meals.
  • Achieved results in 17 months.
  • Achieved 13% return on overall campaign investment.
  • Cut food costs by $2.
  • Coordinated national roll-out of new food safety system, reducing cross-contamination risks by 61%.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Cut down on lost orders by 51%.
  • Developed partnerships with local farmers and suppliers.

Summaries

  • Accomplished supervisor with extensive experience boosting catering service revenue by $10 through refined event management processes and enhanced organizational collaboration.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Achieved a 85% increase in positive client reviews.
  • Adept at improving team dynamics.
  • Multitasking expert with a methodical approach.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the initiative business.
  • Food Operations Supervisor with 11 years of successful project management and data analysis experience.
  • Innovative dishes, effective leadership, and increased productivity have all been demonstrated in the past.
  • Achieved strong results in allergen management.
  • Achieved a 34% boost in daily sales.

Accomplishments

  • Led a cross-functional team that revamped the kitchen layout, resulting in a 33% decrease in prep and cook times.
  • Ensured every location passed health inspections with a 78% compliance rate by introducing consistent hygiene protocols.
  • Standardized preparation techniques across 14 locations, which improved consistency and reduced the average meal prep time by 22%.
  • Collaborated with team of 12 in the development of procedure.
  • Reduced overhead costs by implementing portion control strategies, saving the company $15,000 annually.
  • Led the launch of program, achieving 60% sales growth in the first 13 months.
  • Implemented ordering system improvements, reducing food delivery time by 32% across 12 locations.
  • Implemented a waste minimization program, reducing food waste costs by 59% and optimizing kitchen efficiency.
  • Developed and rolled out a health-conscious menu for 16 locations, increasing customer satisfaction by 36% as measured through surveys.
  • Resolved product issue through consumer testing.

Affiliations

  • Certified Food and Beverage Executive (CFBE) program
  • Institute of Food Technologists (IFT)
  • Association for Supply Chain Management (APICS)
  • Freemason
  • Society for Hospitality and Foodservice Management (SHFM)
  • Sustainable Food Trade Association
  • Local Food Bank Volunteer Group
  • Rotary International
  • Culinary Institute of America Alumni Network
  • Project Management Institute

Certifications

  • OSHA 10-Hour for General Industry – Food Service Focus
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Microsoft Certified Systems Engineer (MCSE)
  • Food Safety & Hygiene Certification - 2024
  • Preventive Controls Qualified Individual (PCQI)
  • Certified Public Accountant
  • Certified Quality Auditor (CQA) – Food Industry Focus
  • Food Facility Management Certification - Ironclad Systems
  • Salesforce
  • Food Contract Management Certification - Cedar Works

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