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Skills

  • Budgets
  • Customer satisfaction improvement
  • Workflow planning
  • Regulatory compliance
  • Team management
  • Business operations
  • First Aid/CPR
  • Compliance with food safety certifications
  • Health compliance standards
  • Organization

Work Experiences

  • Achieved a 68% improvement in sales.
  • Achieved Top Performer within the first 13 months.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Increased quality assurance by performing frequent line checks.
  • Achieved $230,000 savings in ingredient costs.
  • Assessed customer feedback data.
  • Achieved 62% stock consistency.
  • Advised on seasonal promotion execution for program, leading to a $157,000 sales increase during metric.
  • Achieved a 39% improvement in table turnover rate.
  • Advised 9 of restaurants on menu profitability.

Summaries

  • Achieved OSHA compliance.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Clear understanding of team leadership and performance reporting as well as team leadership training.
  • Achieved savings of $$135,000 over several months.
  • Data analysis and strategic planning, a well-rounded leader with a talent for supervising employees.
  • Achieved significant growth with a 38% increase in sales.
  • To handle demanding process improvement needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Food Service Consultant with over 4 years of metric and framework service experience.
  • Kitchen Manager with a passion for working with high-performing teams.

Accomplishments

  • Advised on the layout of kitchen equipment for new restaurant openings, enabling operation readiness 9 days ahead of schedule.
  • Trained restaurant management teams in system on cost analysis techniques that resulted in lowering food costs by 23% while maintaining quality.
  • Collaborated with equipment suppliers to increase kitchen efficiency at initiative, reducing meal prep times by 28%.
  • Created and implemented food prep training programs that prepared 3 new kitchen staff members, reducing onboarding time by 23%.
  • Spearheaded a menu redesign project at method that aligned with current food trends, contributing to a 43% sales growth in method.
  • Advised on back-of-house changes that led to reducing average service time by 55%, improving customer satisfaction scores by 82%.
  • Standardized vendor selection process across 7 restaurant locations, resulting in more competitive pricing and improving supplier reliability.
  • Streamlined HACCP protocols across 8 kitchen locations, significantly reducing food-related incidents and improving compliance with food safety regulations.
  • Provided insightful recommendations during menu refresh, boosting average customer spend by 48% after debuting new items at initiative.
  • Developed food allergen control processes that extended menu offerings to new dietary markets, increasing revenue by $30,000 from allergy-conscious diners.

Affiliations

  • International Association for Food Protection (IAFP)
  • Sustainable Restaurant Association (SRA)
  • National Association of College & University Food Services (NACUFS)
  • International Foodservice Consultants Society (IFCS)
  • Rotary International
  • Restaurant Facility Management Association (RFMA)
  • Institute of Hospitality
  • Jaycees
  • Project Management Institute (PMI) - Foodservice Special Interest Group
  • Technomic Research Group Affiliate

Certifications

  • Supply Chain Management and Procurement Certification – Beacon Labs
  • Financial Forecasting for Hospitality Industry Certification – Beacon Labs
  • Business Excellence Food & Beverage Professional Certificate – Northwind
  • Certified Public Accountant
  • CompTIA Network+
  • Food Waste Solutions Certificate – Meridian
  • SHRM Certified Professional (SHRM-CP)
  • Foodservice Management Professional (FMP) Certification
  • Certified Restaurant Facility Professional (CRFP) – Northwind
  • Cisco Certified Network Associate (CCNA)

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